INGREDIENTS

• 1 lb ground turkey
• 1 cup pumpkin puree (unsweetened)
• 1 can diced tomatoes (no added sugar)
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1 1/2 cups chicken broth (low sodium)
• 1 tbsp olive oil

DIRECTIONS

1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper, and sauté until softened.
2. Add the ground turkey and cook until browned, breaking it up with a spoon.
3. Stir in the chili powder, cumin, paprika, cinnamon, salt, and pepper. Cook for 2 minutes until fragrant.
4. Add the pumpkin puree, diced tomatoes, and chicken broth. Stir to combine.
5. Bring the chili to a boil, then reduce heat and simmer for 20-30 minutes, allowing the flavors to meld.
6. Serve hot, and garnish with your favorite low-carb toppings like avocado or a dollop of Greek yogurt.