Creamy White Bean Pumpkin Turkey Chili

Ingredients

• 2 1/2 pounds 93% lean ground turkey
• 1 medium yellow onion, diced
• 1 packet Kinder's Woodfired Chili Seasoning
• 1 can (15 ounces) pure pumpkin purée
• 2 cans (15 ounces each) Great Northern or cannellini beans, drained and rinsed
• 1 can (4 ounces) mild diced green chiles
• 4 cups Simple Truth Chicken Bone Broth, plus more only if needed
• 1 cup Chobani Nonfat Plain Greek Yogurt
• 1/2 cup thinly sliced fresh jalapeños

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Instructions

1. Heat a large Dutch oven over medium-high heat. Add the ground turkey and onion and cook for 8 to 10 minutes, breaking the turkey apart, until no pink remains and the turkey reaches 165°F.
2. Sprinkle the Kinder's seasoning over the turkey and stir for 30 seconds.
3. Add the pumpkin and 1 cup bone broth. Stir until the pumpkin is smooth and fully incorporated.
4. Add the beans, green chiles, and remaining bone broth. Bring to a gentle boil, reduce the heat to medium-low, and simmer uncovered for 20 to 25 minutes, stirring occasionally.
5. Measure the finished chili. Continue simmering if the yield is more than 16 cups, or add a small amount of bone broth if needed, until the total batch equals 16 cups.
6. For each serving, ladle 2 cups chili into a bowl and top with 2 tablespoons Greek yogurt and 1 tablespoon thinly sliced jalapeños.

40/400 Notes

• The total batch must equal 16 cups for the listed serving size and macros.
• Refrigerate the chili separately from the yogurt and jalapeños for up to four days.
• Reheat each chili portion to 165°F before adding the cold toppings.