1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

Name: 1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American, TexMex
Ingredients: 1-2 Tbsp olive or avocado oil; 1 large onion, diced ((any color, but we prefer red)); 2 medium carrots, diced ((or sub ~1 cup or 100 g chopped celery)); 1 medium orange, yellow, or red bell pepper, diced ((or sub ~1 cup or 124 g diced zucchini or eggplant)); 1 lb ground turkey ((see notes if vegan*)); 4-5 large cloves garlic, minced; 2 medium jalapeño peppers, seeds and stems removed, minced ((omit for less heat)); 3 Tbsp tomato paste; 3 Tbsp chili powder blend ((or store-bought // we like Simply Organic or Frontier Co-Op)); 2 Tbsp ground cumin; 1 Tbsp dried oregano; 1 Tbsp smoked paprika ((or sub sweet paprika)); 3/4 tsp chipotle chili powder; 1 - 1 ½ tsp sea salt ((depending on preference and saltiness of beans/tomatoes)); 1/4 tsp ground black pepper; 2 (14.5 oz.) cans diced fire roasted tomatoes with green chiles; 3 (15 oz.) cans beans of choice, drained ((black, kidney, and/or pinto beans)); 1 (15 oz.) can pumpkin purée; 1-2 cups water ((just enough to cover everything)); 4 cups chopped kale ((or other dark leafy greens — beet greens, chard, spinach)); Avocado; Freshly chopped cilantro and/or thinly sliced green onion; Lime wedges