Turkey Pumpkin Chili
Servings: 9
Calories: 233kcal
Ingredients
- 2 tablespoons (30 mL) extra virgin olive oil
- 2 medium yellow onions , diced
- 1 small red bell pepper , seeded and diced
- 1 small green bell pepper , seeded and diced
- 1 jalapeño pepper , finely diced
- 6 cloves garlic , minced
- 2 pounds (910 g) ground turkey, 94% lean
- 3 tablespoons (24 g) chili powder
- 1 tablespoon (6 g) ground cumin
- 2 teaspoons (2 g) dried oregano
- 1½ teaspoons (4 g) ground cinnamon
- 1 teaspoon (2.3 g) smoked paprika
- ¼ cup (60 mL) tomato paste
- 2 cups (475 mL) low-sodium gluten-free chicken stock
- 1 (28-ounce/793-gram) can diced tomatoes
- 1 (15-ounce/425-gram) can pumpkin puree
- 1½ teaspoons (9 g) kosher or fine sea salt
Optional toppings:
- Fresh cilantro , chopped
- Avocado , sliced
- Jalapeño peppers , thinly sliced
- Green onions , sliced
- Hot sauce
- Lime wedges
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.
- Stir in the tomato paste and cook until it starts to brown, about 2-3 minutes.
- Pour in the chicken stock, tomatoes, pumpkin puree, and salt. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.
- Season with more salt, to taste, and serve with additional toppings.
Nutrition
Calories: 233kcal | Carbohydrates: 18g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 633mg | Potassium: 877mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9001IU | Vitamin C: 44mg | Calcium: 92mg | Iron: 5mg