Pumpkin Chili
Canned or puréed pumpkin adds a hearty and nutritious flavor to this savory chili recipe.
- Prep: 15 min
- Cook: 50 min
- Total: 1 hr 5 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
- Cost: $1.87/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Carb
Tags
- comfort food
- healthy
- quick
- savory
- classic
- one-pot
- budget-friendly
Ingredients
- 2 teaspoon olive oil
- 1 yellow onion (small, chopped)
- 1 green bell pepper (cored, seeded, chopped)
- 2 jalapeño peppers (seeded, finely chopped)
- 2 clove garlic (finely chopped)
- 1 pound ground turkey
- 1 can diced tomatoes (low-sodium, with juice)
- 1 can pumpkin purée
- 1 cup water
- 1 teaspoon cumin (ground)
- 1 tablespoon chili powder
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 can kidney beans (low-sodium)
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently until tender, about 5 minutes.
- Add ground turkey and cook until browned.
- Add diced tomatoes, pumpkin purée, water, chili powder, cumin, salt, and pepper and bring to a boil.
- Reduce heat to medium low then add kidney beans.
- Cover and simmer, stirring occasionally, for 30 minutes more.
- Ladle chili into bowls and serve.
Nutrition (per serving)
- Calories: 202
- Protein: 14.4 g
- Carbohydrates: 18.1 g
- Fat: 8.8 g
- Fiber: 6.4 g
- Sodium: 138 mg
- Saturated Fat: 2.2 g
- Sugar: 5.6 g
- Cholesterol: 42 mg