Pumpkin Chili
Canned or puréed pumpkin adds a hearty and nutritious flavor to this savory chili recipe.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 Cup
202
Calories
15g
Protein
18g
Carbs
9g
Fat
6g
Fiber
6g
Sugar
138mg
Sodium
Saturated Fat 2 g · Cholesterol 42 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
2 teaspoons
yellow onion
1 small · chopped
green bell pepper
1 · cored, seeded and chopped
jalapeño peppers
2 · seeded and finely chopped
garlic
2 cloves · finely chopped or 1/2 teaspoon garlic powder
ground turkey
1 pound
diced tomatoes with juice, low-sodium
1 can
pumpkin purée
1 can
water
1 cup
cumin, ground
1 teaspoon
chili powder
1 tablespoon
salt and pepper
to taste, optional
kidney beans, low-sodium
1 can · or other beans if desired
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in a large pot over medium high heat.
- 3
Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently until tender, about 5 minutes.
- 4
Add turkey and cook until browned.
- 5
Add tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
- 6
Reduce heat to medium low then add beans.
- 7
Cover and simmer, stirring occasionally, for 30 minutes more.
- 8
Ladle chili into bowls and serve.
Source: USDA MyPlate Kitchen · Bronson Wellness Center
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