Turkey Pumpkin Chili

By Jessica S
@jmsqueglia

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! :)

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

8-10

Prep:

5 Min

Cook:

25 Min

Ingredients

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1 lb: lean ground turkey(93/7 or 99%)
1 can(s): 29 oz. 100% pure pumpkin(or 2- 15oz. cans)
32 oz: carton chicken broth(fat free/reduced sodium)
2 can(s): dark red kidney beans(2-15oz cans), drained & rinsed
1 medium: green bell pepper, diced(~ 1.5 cups)
1 small: red bell pepper(or yellow or orange), diced
1 small: sweet onion, diced(~ 1 cup)
3 clove: garlic, chopped
2 Tbsp: olive oil
2 Tbsp: dried parsley
3 Tbsp: chili powder
2 Tbsp: smoked paprika
: salt & pepper, to taste

How to Make Turkey Pumpkin Chili

Step-by-Step

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.
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.
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.

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