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.

Pumpkin-Turkey Chili

Tbsp Olive oil

cup(s), chopped Uncooked onion(s)

Poblano chile

clove(s) Garlic clove(s) minced

pound(s) Uncooked 99% fat-free ground turkey breast

cup(s) No-salt-added chicken stock

Tbsp Chili powder

tsp Ground cumin

tsp Smoked paprika

salt

oz Canned diced tomatoes fire-roasted, undrained

oz Canned kidney beans

oz Canned pumpkin puree

0.5 cup(s) Plain fat free Greek yogurt

0.5 cup(s) Uncooked scallion(s) thinly sliced

item(s), medium Avocado diced

Image of Pumpkin-Turkey Chili

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.

pumpkin-turkey chili

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 8

Cost: $5.72 /serving

Ingredients

Instructions

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