Fall Favorites
Turkey Pumpkin Chili
Published on October 28, 2016
Ingredients
- 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
Directions
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
Nutrition
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