Try adding a new ingredient to this classic fall recipe. Pumpkin will add an extra cozy flavor and an impressive amount of vitamin A. Vitamin A is important for skin and eye health, and it also supports a healthy immune system.
Prep Time:
10 minutes
Cook Time:
60 minutes
Makes:
10 servings
Ingredients
2 tablespoons olive oil
1 small vidalia onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 pound lean (93%) ground turkey
1 (15-ounce) can pumpkin puree
1 (15.5-ounce) can low-sodium black beans, drained and rinsed
1 (15.5-ounce) can low-sodium kidney beans, drained and rinsed
1 (14-ounce) can no salt added diced tomatoes
1 (6-ounce) can tomato paste
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon paprika
2 teaspoon pumpkin pie spice
2 teaspoons salt
1 teaspoon pepper
Pinch of cayenne (optional)
3 cups low-sodium chicken broth
Preparation
1. Place a large saucepan on medium heat. Add olive oil when warm.
2. Add onion and pepper to heated saucepan and let it lightly sauté until vegetables are tender.
3. Next, add garlic and let it cook for another minute.
4. Add ground turkey into saucepan and cook until no longer pink.
5. Reduce heat to medium-low, and add in pumpkin, beans, diced tomatoes, and tomato paste. Stir until mixed.
6. Add remaining spices to saucepan. Stir until mixed
7. Add chicken broth to get desired consistency.
8. Let simmer for 15- 20 minutes.
9. Serve with optional toppings – plain Greek yogurt/sour cream, cheese, jalapenos, avocado
10. Store leftovers in an air-tight container for 3 to 4 days.
Nutrition Information
Serving Size: 1 cup
Calories: 271, Fat: 7 g, Protein: 22 g, Carbohydrates: 32g, Fiber: 9.7g, Sodium: 246 mg
Adapted from: Erin Lives Whole: Easy Pumpkin Chili (Instant Pot and Stove Top) – Erin Lives Whole
Categories: Weeknight Dinner, One Pot Meal, Heart-Healthy