Turkey Pumpkin Chili

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Now that the weather has turned cooler and it gets dark at 5 p.m., I can’t get enough comfort food.  You know the food that smells (and warms) up the whole house?  While this recipe doesn’t cook for hours and hours like a lot of the other dishes that have come out of my kitchen lately, it definitely fills your house with the most delicious aroma.  This is a perfect dish to eat on the days after Thanksgiving, if you’re not to full!

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars 10 votes, average: 4.30 out of 5
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Turkey Pumpkin Chili

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground white or dark meat turkey
  • 1 (14.5-ounce) can diced tomatoes, with their liquid
  • 1 (15-ounce) can pumpkin purée
  • 1 cup water
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 (15-ounce) can kidney beans, rinsed and drained

Instructions

  1. Heat oil in a large pot over medium high heat.
  2. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
  3. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Yield: 6

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