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 flavor in an unexpected way, lending richness and a hint of sweetness. 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
Uncooked onion
2 cup(s), chopped
Poblano pepper
2 medium
Garlic
5 clove(s)
Uncooked ground turkey breast
1 pound(s)
Reduced sodium chicken broth
3 cup(s)
Chili powder
2 Tbsp
Ground cumin
2 tsp
Smoked paprika
1 tsp
Kosher salt
¾ tsp
Canned diced tomatoes
28 oz
Canned kidney beans
30 oz
Canned pumpkin puree
15 oz
Plain fat free Greek yogurt
½ cup(s)
Scallions
½ cup(s), chopped or sliced
Avocado
1 item(s)
Instructions
1
Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes, stirring often.
2
Add the garlic; sauté 1 minute. Add the turkey; cook until the turkey is no longer pink, breaking up with the back of a spoon, about 3 to 4 minutes.
3
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.
4
Ladle the chili into bowls. Garnish with the yogurt, scallions, and avocado.
5
Serving size: 1½ cups
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