Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the turkey will be tough. Serve with low-fat Greek yogurt, lime wedges, avocado, cilantro, and toasted pepitas.

Toss turkey, 1 tablespoon water, ¼ teaspoon salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

Meanwhile, toast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool about 5 minutes.

Add cumin, coriander, oregano, paprika, and 1 teaspoon pepper to food processor with anchos and process until finely ground, about 2 minutes; transfer mixture to bowl. Process tomatoes and their juice in now-empty food processor until smooth, about 30 seconds.

Heat oil in now-empty pot over medium heat until shimmering. Add onions, bell peppers, and ½ teaspoon salt and cook until softened, 8 to 10 minutes. Increase heat to medium-high, add turkey, and cook, breaking up meat with wooden spoon, until no pink remains, 4 to 6 minutes. Stir in spice mixture and garlic and cook until fragrant, about 30 seconds. Stir in pureed tomatoes, pumpkin, and remaining 2 cups water, and bring to simmer. Reduce heat to low, cover, and simmer gently, stirring occasionally, for 1 hour.

Stir in beans, cover, and continue to cook until slightly thickened, about 45 minutes. (If chili begins to stick to bottom of pot or looks too thick, stir in extra water as needed.) Season with salt to taste. Serve.

Ingredient Note: Essential Nutrients