Ingredients
1largeyellow onion,diced
1mediumbell pepper,red, yellow, or orange, diced
6cloves garlic,minced, or ¾ tsp garlic powder
1 ⅓lbsground turkey,or chicken, 90 to 93% lean
15ozwhite beans,drained and rinsed (1 can)
28oztomatoes,diced, with liquid (1 can)
¼cuptomato paste,no salt added
14ozpumpkin puree,(1 can)
1cupchicken,or vegetable broth, reduced-sodium
2tbspchili powder
1tbspcocoa powder
1 ½tspground cinnamon,or 1 tbsp pumpkin pie spice
2 ½tspground cumin
1tspkosher salt
½tspground black pepper
½tspcayenne pepper,(optional)
4cupsbaby spinach leaves
Avocado,(optional)
Sour cream,or non-fat plain Greek yogurt (optional)
Cilantro,(optional)
Preparation
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 for about 30 seconds, or until fragrant.
Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook for about 6 to 7 minutes, until fully cooked.
Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon, 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.
Serve the chili with desired toppings, such as avocado, non-fat plain Greek yogurt, cilantro, and salsa. Enjoy!
