Spicy Bean Chili with Quinoa and Kale

1. Heat the oil in a large Dutch oven over medium-high heat until about shimmering. (brown Ground Turkey if you opted to use it)

2. Add the onion and cook until translucent and slightly softened about 3 minutes.

3. Add the red pepper and cook until it and the onion are soft and slightly browned around the edges, about 3 minutes.

4. Add the garlic and cook until fragrant, about 1 minute.

5. Push the vegetables to the perimeter of the pot so that the center of the pot is clear.

6. Sprinkle the ground cumin into the center of the pot and cook for 30 seconds, stirring constantly.

7. Stir the cumin and vegetables together and let cook until the cumin is fragrant about 1 minute.

8. Add the chili powder and cayenne pepper and stir to coat the vegetables. Cook until fragrant, about 1 minute.

9. Add 2 cups water and stir well to combine, scraping up any browned bits from the bottom of the pot.

10. Bring to a boil, reduce the heat, and simmer until slightly thickened, about 5 minutes.

11. Stir in the diced tomatoes, oregano, and brown sugar, and bring back to a simmer. Simmer until slightly thickened, about 25 minutes.

12. Add the beans, kale, and quinoa, stirring gently to incorporate.

13. Remove the pot from the heat and stir in the salt and cilantro.