Pumpkin-Turkey Chili

Step 1

Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes. Add the garlic; sauté 1 minute. Add the turkey; cook until the turkey is no longer pink, stirring to crumble, 3 to 4 minutes. Stir in the chicken stock, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil; partially cover, reduce the heat, and simmer for 20 minutes. Ladle the chili into bowls; top evenly with the yogurt, scallions, and avocado.

Step 2

Serving size: 1½ cups