Fare Report: Turkey Pumpkin Chili

When I first made turkey pumpkin chili, I was skeptical as to whether I would enjoy it as much as traditional chili. I was so pleasantly surprised. Turkey pumpkin chili is full of delectable flavors.

With hints of southwestern spices, cinnamon sweetness, and savory goodness, this chili has several high notes. This is a chili that will intrigue and inspire your taste buds. I hope you give it a try soon.

Pumpkin Turkey Chili

1 pound lean ground turkey

1 (15 ounce) can 100% pumpkin puree

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can pinto beans, drained

1 (15 ounce) can corn, drained

1 sweet onion, diced

2 tablespoons minced garlic

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon cinnamon

¼ teaspoons ground pepper mélange

2 teaspoons olive oil

Place olive oil, turkey, garlic and onion in a Dutch oven or large pot over medium heat. Cook while stirring until meat is no longer pink, about 5-10 minutes.

Next, add the pumpkin, tomatoes, beans, corn, chili powder, cumin, cinnamon and ground pepper mélange. Stir until well combined.

Bring to a boil, then lower heat, cover and simmer, stirring occasionally for about 20-25 minutes. Serve in individual bowls, top with a dollop of fat free plain Greek yogurt and shredded, reduced-fat cheddar cheese.