Turkey Pumpkin Chili
The ultimate comfort food, Turkey Pumpkin Chili is a hearty and nutritious dish perfect for chilly nights. Packed with lean protein and the warmth of spices, this easy weeknight dinner is a must-try. Get ready to enjoy a bowl of deliciousness tonight!
Equipment
- Skillet
- Oven
- Instant Pot
- Saucepan
- Wooden Spoon
- Cutting Board
- Mixing Bowl
Ingredients
- 1 large yellow onion diced (about 2 cups)
- 1 medium bell pepper diced
- 6 cloves garlic minced
- 1⅓ pounds ground turkey 90 to 93 percent lean
- 1 15-ounce can white beans drained and rinsed
- 1 28-ounce can diced tomatoes with liquid
- ¼ cup tomato paste no salt added
- 1 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
- 1 optional avocado
- 1 optional sour cream or nonfat plain Greek yogurt
- 1 optional cilantro
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. 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.
- Press sauté on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave.
- Tip 2: You can freeze the chili for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
- Tip 3: Swap out ground turkey for ground chicken or even a plant-based meat alternative to make it vegetarian.
- Tip 4: Adjust the heat by adding more or less cayenne and chili powder to cater to your taste.
- Tip 5: Experiment with different toppings like shredded cheese, crispy tortilla strips, or a dollop of guacamole.