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, seeded and chopped
Garlic
5 clove(s), minced
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, fire-roasted, undrained
Canned kidney beans
30 oz, rinsed and drained
Canned pumpkin puree
15 oz
Plain fat free Greek yogurt
½ cup(s)
Scallions
½ cup(s), chopped, thinly sliced
Avocado
1 item(s), diced
