Wash and dry the fresh produce.

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and transfer to a medium bowl.

Preheat a medium saucepan over medium-high heat.

While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the bowl with the pepper.

Once the saucepan is hot, add coconut oil and swirl to coat the bottom.

Add the ground turkey to the saucepan; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the saucepan.

Once the turkey has been transferred, add the pepper and onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.

Drain and rinse the beans in a colander.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Add the garlic, chili powder, cumin, and oregano to the saucepan; stir until fragrant, 15 to 30 seconds.

Return the turkey to the saucepan, then add in the beans, diced tomatoes, and pumpkin purée; season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.

Cut out and discard the kale stems; chop leaves crosswise into bite-sized pieces. Stir the kale into the chili while it is cooking.

To serve, divide the chili between bowls and top with spoonfuls of Greek yogurt. Enjoy!