214.5 oz cans diced tomatoes (no salt added, with juice)
2cupschopped cauliflower
3-4cupslow-sodium chicken broth
2tbspchili powder
1 ½tspground cumin
1tspsmoked paprika
1tspcinnamon
½tspground nutmeg
½tspground allspice
¼tspground cloves
¼tspcayenneoptional, for heat
Salt & black pepper to taste
Optional Garnishes
Diced avocado
Toasted pumpkin seeds
A spoonful of plain Greek yogurt
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook 5 minutes until softened. Stir in the garlic, bell pepper, and cook another 5 minutes.
Add ground turkey, breaking it apart with a spoon. Cook until browned (about 10-12 minutes).
Mix in pumpkin purée, beans, diced tomatoes, cauliflower, and chicken broth. Stir well.
Then, stir in the chili powder, cumin, paprika, cinnamon, nutmeg, allspice, cloves, and cayenne. Bring to a boil.
Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until flavors meld and chili thickens.
Taste and season with salt and pepper. Ladle into bowls and top with avocado, cilantro, pumpkin seeds, or Greek yogurt.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.