Pumpkin Turkey Chili
I got my inspiration for this chili from AllRecipes.com but fiddled with it considerably, adding beans for fiber, and changing the cooking method. I used very mild
seasoning which my kids prefer, and then dressed up my bowl with homemade sriracha sauce which gave it a chili-garlic kick that goes beautifully with the sweetness of the pumpkin.
- Preparing Time: 30 minutes
- Total Time: 7 hours
- Served Person: 8
chili
high protein
gluten free
gf
main dish
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 lb ground turkey
- 1 c pinto beans soaked overnight
- 1 14 oz can of pumpkin puree or use a cup or two of home cooked pumpkin puree
- 1 pint of tomato puree
- 4 t olive oil
- 2 onions, diced
- 4 cloves of garlic peeled and roughly chopped
- 2 red bell peppers seeded and diced
- chili powder smoked paprika, or chipotle powder—your call!
- 1 c frozen corn (optional but delicious)
- Carbohydrate 9.135525 g
- Cholesterol 36.8543800625 mg
- Fat 8.64284272275 g
- Fiber 3.14474997162819 g
- Protein 15.160707368625 g
- Saturated Fat 1.516793439375 g
- Serving Size 1 1 Serving (124g)
- Sodium 41.294332375 mg
- Sugar 5.99077502837181 g
- Trans Fat 0.549655517375001 g
- Calories 176 calories
Drain and rinse the soaked beans and add to your slow cooker along with tomato and pumpkin puree. Turn slow cooker on low and cover. Meanwhile, heat 2 T olive oil in a heavy pan. Add diced onion and bell peppers and cook with a pinch of salt until lightly browned. Add chopped garlic and cook another few minutes. Transfer to slow cooker. Add remaining 2 T olive oil to pan. Once it’s good and hot, add ground turkey. Break up and cook until browned evenly. Season with and chili powder of your choice, cook a few minutes longer, and transfer to slow cooker. Cover and cook all day (6-8 hours) on low. Serve and enjoy.
