Turkey Pumpkin Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 4 cloves garlic minced
- 1 tsp. salt
- 1 large red bell pepper diced
- 2 tbsp. olive oil
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 medium red onion diced
- 3 tbsp. tomato paste
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. freshly ground pepper
- 1 tsp. coriander
- 4 tsp. chili powder
- 1 pasilla chili pepper diced
- 1 lb. ground turkey (chicken or extra lean ground beef w
- 2/3 c. pumpkin puree
- 1/2 c. tomato sauce
- 1 (14.5 oz.) can petite diced tomatoes (i used fire
- 4 c. low-sodium chicken stock or vegetable broth
- 1 (15 oz.) can great northern beans
- 1 (15 oz.) can black beans
- 1/2 (15 oz.) can dark red kidney beans
- Carbohydrate 3.13513666666667 g
- Cholesterol 0 mg
- Fat 9.11252333333333 g
- Fiber 0.795033301194509 g
- Protein 0.58644 g
- Saturated Fat 1.25624666666667 g
- Serving Size 1 1 -8 serving (119g)
- Sodium 229.9 mg
- Sugar 2.34010336547216 g
- Trans Fat 0.307694666666668 g
- Calories 95 calories
In a large pot set over medium-high heat, add the olive oil. When the oil is hot, add the peppers and onion. Cook until tender, about 3-4 minutes, then add the garlic and cook until fragrant, about 1 minute.Add the ground turkey and cook for 4-5 minutes, then add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano. Stir and cook for 2 minutes or until fragrant.Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.Pour in the chicken stock, then add the beans. Bring to a simmer, then reduce heat to medium-low and allow to cook for 1 hour.Remove from heat and serve as-is or with desired toppings.
