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