Chili is the embodiment of coziness, and I love digging into a soothing, hearty bowl. It’s sort of like a warm embrace on a chilly day.

That being said, I’m always on the quest to reimagine the cherished classic, and this version was an instant hit among my family. It also harbors a healthful secret. With a quintet of blood pressure-friendly heroes—spinach, pumpkin, white beans, garlic, and a surprising dash of cocoa powder—this chili melds heartiness with health benefits. So, delve into this nutrient-rich pot and savor every scrumptious spoonful!

Love chili? Try my easy Slow Cooker Chicken and Black Bean Chili.

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Pumpkin Turkey Chili

Chili is the embodiment of coziness, and I love digging into a soothing, hearty bowl. It’s sort of like a warm embrace on a chilly day.
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients
 

  • 1 large yellow onion, diced (about 2 cups)
  • 1 medium bell pepper, red, yellow, or orange, diced
  • 6 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1⅓ pounds ground turkey or chicken, at least 90 percent lean
  • 15 ounces 15 ounces white beans, drained and rinsed
  • 28 ounces 28 ounces diced tomatoes with liquid
  • ¼ cup tomato paste
  • 14 ounces 14 ounces 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
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper, optional
  • 4 cups spinach leaves
  • Salt, to taste
  • Optional toppings: Avocado, nonfat plain Greek yogurt, cilantro, salsa

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 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.
  • 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. Season with salt to taste. 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.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 300Carbohydrates: 31gProtein: 27gTotal Fat: 8g— Unsaturated Fat: 8g— Saturated Fat: 0gCholesterol: 55mgSodium: 250mgFiber: 8gTotal Sugar: 10g— Natural Sugar: 10g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!