Turkey Pumpkin Chili
Pumpkin chili is a fantastic twist on the classic comfort food, infusing the rich flavors of autumn into a hearty and satisfying dish. This creation brings together the natural sweetness of pumpkin with the savory goodness of chili, resulting in a delightful medley of flavors that will leave you craving more. This cozy dish is perfect for chilly autumn evenings, gatherings with loved ones, or simply when you're in need of a delicious and nourishing meal.
Ingredients
1 large yellow onion, diced (about 2 cups)
1 medium bell pepper, red, yellow, or orange, diced
6 garlic cloves, minced (or 3/4 teaspoon garlic powder)
1⅓ pounds ground turkey or chicken, 90 to 93 percent lean
One 15-ounce can white beans, drained and rinsed
One 28-ounce can diced tomatoes with liquid
¼ cup tomato paste, no salt added
One 14-ounce can pumpkin puree
1 cup reduced-sodium chicken or vegetable broth
2 tablespoons chili powder
1 tablespoon cocoa powder
1½ teaspoons ground cinnamon, or 1 tablespoon pumpkin pie spice
2½ teaspoons ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper, optional
4 cups baby spinach leaves
Instructions
Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat. Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens. Add the garlic, stir everything together, and cook until fragrant, about 30 seconds. Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally. Right before serving, add the spinach and mix throughout. Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.
