Pumpkin Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ground Turkey Breast - 1-1.5 lb (I used 1.33 lb)Extra Virgin Olive Oil, 3 Tbsp Onions, chopped, 1 large Garlic, 3 clove Red and Green Peppers, 2-3 cups, chopped100% pumpkin puree, 2 cups (NOT pumpkin pie filing)No Salt Added Tomato Sauce -- one 15 oz can3 cans of Beans 15 oz each (no salt added, any kind you like--cannelini, kidney, or black)Low-Sodium Chicken Stock, 2 cupsA splash of brandy (or apple cider vinegar, or chicken stock)Spices:Cinnamon 1 tsp Nutmeg 1/4 tsp Chili powder 2 tspGarlic powder 1 tsp Curry powder, 1 tsp Celtic Sea Salt, 1 tsp Black Pepper, 1/2 tspCrushed red pepper flakes 1/2 tsp Brown sugar, 1/4 cupOptional: dried cranberries or raisins, small handful
In a large aluminum sautee pan, cook onion in olive oil until translucent. Add garlic and sautee one more minute. Add the turkey and cook 'til done. Add all spices and chopped peppers and sautee one more minute.
Deglaze the pan with some brandy (or chicken stock, or apple cider vinegar), scrape up the crusty bits.
Pour in the pumpkin, tomato sauce, beans, and chicken stock, and cranberries if using.
Let simmer until it's the thickness that you like (20-30 min). Season to taste.
Serving Size: 12 one-cup servings
Deglaze the pan with some brandy (or chicken stock, or apple cider vinegar), scrape up the crusty bits.
Pour in the pumpkin, tomato sauce, beans, and chicken stock, and cranberries if using.
Let simmer until it's the thickness that you like (20-30 min). Season to taste.
Serving Size: 12 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 246.0
- Total Fat: 5.2 g
- Cholesterol: 32.1 mg
- Sodium: 246.9 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.8 g
- Protein: 20.1 g
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