Step 1

Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.

Step 2

Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.

Step 3

Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.

Step 4

Add the ground turkey or chicken. 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.

Step 5

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.

Step 6

Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.

Step 7

Right before serving, add the spinach and mix throughout.

Step 8

Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.

Step 9

Press saute on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.