Pumpkin Chili Turkey Skillet

Ingredients

• 1 pound 93% lean ground turkey
• 1 (15 oz) can pumpkin puree
• 1 cup Simple Truth chicken bone broth
• 1 packet Kinder's Woodfired chili seasoning
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup non-fat plain Chobani Greek yogurt, for topping
• Chopped cilantro, for topping (optional)

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Instructions

1. Brown the ground turkey in a large skillet over medium-high heat, breaking it up as it cooks, about 5 minutes.
2. Stir in the pumpkin puree, bone broth, and Kinder's Woodfired chili seasoning until combined.
3. Add the pinto beans and simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened.
4. Ladle into bowls and top each serving with a dollop of Chobani Greek yogurt in place of sour cream.
5. Finish with chopped cilantro if desired.

40/400 Notes

• The Greek yogurt swap keeps the topping just as creamy and cool, with more protein and less fat than sour cream.
• Canned pumpkin adds body without tasting like pumpkin pie — the chili seasoning stays front and center.
• This chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.