Pumpkin-Turkey Chili
6
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 amping up the umami. If you have family members who aren’t so fond of pumpkin, don’t worry; they won’t detect the flavor 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
Uncooked onion(s)
2 cup(s), chopped
Poblano chile
2 medium
Garlic
5 large clove(s)
Uncooked 99% fat-free ground turkey breast
1 pound(s)
No-salt-added chicken stock
3 cup(s)
Chili powder
2 Tbsp
Ground cumin
2 tsp
Smoked paprika
1 tsp
Kosher salt
0.75 tsp
Canned diced tomatoes
28 oz
Canned kidney beans
30 oz
Canned pumpkin puree
15 oz
Plain fat free Greek yogurt
0.5 cup(s)
Uncooked scallion(s)
0.5 cup(s)
Avocado
1 item(s), medium
Instructions
1
Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes. 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. Ladle the chili into bowls; top evenly with the yogurt, scallions, and avocado.
2
Serving size: 1½ cups
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