Servings 0
Ingredients
- 1 large yellow onion (diced (about 2 cups))
- 1 medium bell pepper (red, yellow, or orange, diced)
- 6 garlic cloves (minced (or 3/4 teaspoon garlic powder))
- 1⅓ lbs ground turkey or chicken (90 to 93 percent lean)
- 1 15-ounce can white beans (drained and rinsed)
- 1 28-ounce can diced tomatoes with liquid
- ¼ cup tomato paste (no salt added)
- 1 14-ounce can pumpkin puree
- 1 cup reduced-sodium chicken or vegetable broth
- 2 tbsp chili powder
- 1 tbsp cocoa powder
- 1½ tsp ground cinnamon
- 2½ tsp ground cumin
- 2 tsp Superfood Sprinkle Hot Stuff blend
- avocado (optional)
- Greek yogurt (optional)
- cilantro (optional)
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, cumin, black pepper, and Superfood Sprinkle, and stir.
- 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.