Tasteful Thursday - Pumpkin Turkey Chili

YIELD: 6 servings

4.45 from 45 votes

Pumpkin Turkey Chili

PREP TIME:10 mins

COOK TIME:25 mins

TOTAL TIME:45 mins

COURSE: Dinner, Lunch

CUISINE: American

Turkey Pumpkin Chili is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and spinach.

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
• Avocado (optional)
•  Sour cream or Nonfat plain Greek yogurt (optional)
•  Cilantro (optional)

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.

Instant Pot Method:

• Press saute on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.

Serving: 1-1/2 cups, Calories: 300kcal, Carbohydrates: 31g, Protein: 27g, Fat: 8g, Cholesterol: 55mg, Sodium: 570mg, Fiber: 8g, Sugar: 10g

Freestyle Points: 4

Printed from Skinnytaste: https://www.skinnytaste.com/turkey-pumpkin-chili/