turkey pumpkin chili
(1 rating)
Seems I'll put pumpkin in just about anything. In this recipe, I substituted pumpkin/chicken broth for the tomatoes in traditional chili. Now the chili is packed with not only a great comforting flavor, but fiber & vitamin A. This is very filling & satisfying. No guilt needed! :)
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(1 rating)
yield
8 -10
prep time
5 Min
cook time
25 Min
Ingredients For turkey pumpkin chili
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1 lblean ground turkey(93/7 or 99%)
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1 can29 oz. 100% pure pumpkin(or 2- 15oz. cans)
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32 ozcarton chicken broth(fat free/reduced sodium)
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2 candark red kidney beans(2-15oz cans), drained & rinsed
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1 mdgreen bell pepper, diced(~ 1.5 cups)
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1 smred bell pepper(or yellow or orange), diced
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1 smsweet onion, diced(~ 1 cup)
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3 clovegarlic, chopped
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2 Tbspolive oil
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2 Tbspdried parsley
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3 Tbspchili powder
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2 Tbspsmoked paprika
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salt & pepper, to taste
How To Make turkey pumpkin chili
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1In large sauce pot on medium heat, heat olive oil. Add onions and bell peppers. Saute several minutes until starting to soften. Add garlic & turkey.
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2Break up turkey and as it starts to brown add in dried parsley, 2 tbsp of chili powder, 1 tbsp of paprika, then salt & pepper. Mix well. Finish browning meat.
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3After turkey is done cooking, stir in canned pumpkin and saute for a few minutes. Pour in chicken broth and mix well(if needed add more broth or water to desired thickness). Add the rest of the chili powder & paprika and then kidney beans. Stir well. Check for seasoning and add more salt & pepper to your tastes. Simmer on low for about 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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