Pumpkin-turkey chili
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Who knew that canned pumpkin was the key to your best pot of chili? It thickens the broth and boosts the flavour in an unexpected way, lending richness and amping up the umami. If you have family members who aren’t so fond of pumpkin, don’t worry; they won’t detect the flavour at all but will appreciate the texture and depth it provides. We prefer fire-roasted diced tomatoes here, but if you can’t find them, use regular diced tomatoes and bump up the smoked paprika by another one-fourth teaspoon.
Ingredients
Olive oil
1 tbsp(s)
Onion
2 cup(s), chopped
Poblano chile
2 medium, seeded and chopped
Garlic
5 clove(s), large, minced
Uncooked 99% fat-free ground turkey breast
1 pound(s)
No-salt-added chicken stock
3 cup(s)
Chili powder
2 tbsp(s)
Ground cumin
2 tsp(s)
Smoked paprika
1 tsp(s)
Kosher salt
¾ tsp(s)
Canned diced tomatoes
28 oz, fire-roasted, undrained
Canned kidney beans
30 oz, rinsed and drained
Pumpkin puree
15 oz
Plain fat free Greek yogurt
½ cup(s)
Uncooked scallions
½ cup(s), thinly sliced
Avocado
1 medium, diced
Instructions
1
Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes.
2
Add the garlic; sauté 1 minute. Add the turkey; cook until the turkey is no longer pink, stirring to crumble, 3 to 4 minutes. Stir in the chicken stock, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil; partially cover, reduce the heat, and simmer for 20 minutes.
3
Ladle the chili into bowls; top evenly with the yogurt, scallions, and avocado.
4
Serving size: 1½ cups
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