Pumpkin Chili
From the kitchen of Jennifer Meachum RDN, LD
1 Tbsp olive oil
2 tsp. minced garlic
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup white onion, diced
1¼ lb. ground turkey
2- 14 oz. can Rotel diced tomatoes and green chiles
1 can 100% pumpkin
1 cup low sodium fat free chicken broth
1- 14 oz. can of black beans
2 Tbsp chili powder
2 tsp cumin
1 bay leaf
1 tsp pepper
¼ tsp salt (optional)
Optional Toppings:
2% milk shredded cheddar cheese
Light Sour cream
diced onion
To Prepare Chili:
1) Heat olive oil in large stockpot over Medium High heat. Add garlic, peppers, and onion. Stir frequently until softened, approx. 2-3 minutes.
2) Add turkey to the stockpot and cook until browned. Approximately 5-6 minutes.
3) Add the remaining ingredients to the pot, stir, and cover.
4) Simmer for 20- 30 minutes.
Nutrition Facts | ||
Amount Per 1 cup Serving | ||
Calories | 275 | |
Total Fat | 10 g | |
Total Carbohydrate | 25 g | |
Dietary Fiber | 6 g | |
Sugars | 7 g | |
Sodium | 704 mg | |
Protein | 25 g |