Turkey Pumpkin Chili

2
Jessica S

By
@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:
Serves:
8-10
Prep:
5 Min
Cook:
25 Min

Ingredients

  • 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

  1. In large sauce pot on medium heat, heat olive oil. Add onions and bell peppers. Saute several minutes until starting to soften. Add garlic & turkey.
  2. Break 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.
  3. After 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.

Printable Recipe Card

About Turkey Pumpkin Chili

Course/Dish: Chili
Other Tags: Quick & Easy Healthy



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