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Turkey Pumpkin Chili


2 Tbsp extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound 99% fat free ground turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
Ground black pepper, to taste
1 (15-ounce) can kidney beans, rinsed and drained

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add kidney beans. Cover and allow to simmer, stirring occasionally for another 30 minutes or more. Ladle chili into bowls and serve.

Makes 8 servings
Serving Size: 1/8 recipe

Calories 183
Fat 4.2g
Saturated Fat 0.5g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 35mg
Sodium 393mg
Potassium 204mg
Carbohydrate 20.4g
Fiber 6.2g
Sugar 6g
Protein 18.8g

Modified from www.wholefoodsmarket.com


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