- Calories: 300
- Protein: 27 g
- Total Fat: 8 g
- Unsaturated Fat: 8 g
- Saturated Fat: 0 g
- Cholesterol: 55 mg
- Total Carbohydrate: 31 g
- Dietary Fiber: 8 g
- Total Sugar: 10 g
- Natural Sugar: 10 g
- Added Sugar: 0 g
- Sodium: 250 mg
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!
- Prep time
- Total Time
- • 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)
- • 1 can (15 ounces) white beans, drained and rinsed
- • 1 can (28 ounces) diced tomatoes with liquid
- • ¼ cup tomato paste
- • 1 can (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
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.
A serving is 1½ cups
Love chili? Try my easy Slow Cooker Chicken and Black Bean Chili.