Turkey Pumpkin Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 157.7
- Total Fat: 3.1 g
- Cholesterol: 26.7 mg
- Sodium: 297.1 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 20.3 g
- Protein: 17.5 g
View full nutritional breakdown of Turkey Pumpkin Chili calories by ingredient
Introduction
A little smoky, a little spicy, a little sweet, all blended together in a rich, hearty and simple chili! A little smoky, a little spicy, a little sweet, all blended together in a rich, hearty and simple chili!Number of Servings: 12
Ingredients
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1 1-lb bag dried small red beans
1 lb lean ground turkey
1 medium onion, chopped
1 small pumpkin, roast, peeled and mashed, or equivalent acorn squash or sweet potato, or 2.5 cup canned pumpkin
2 cans diced tomatoes, undrained
2.5 cup diced zucchini
3 tbsp chili powder
1 tsp cumin
1 tsp pepper
1/2 tsp cinnamon
Directions
Makes about 12 generous servings
Easy but time consuming to make, great for cold days!
At least 7 hours before dinner time (or the night before), rinse and sort beans. Cover in cold water to soak. After soaking, cook beans by package directions then drain.
At least 3 hours before dinner, slice pumpkin in half, scoop out seeds and place cut side down on a pan. Roast at 350 until tender, depending how thick it is that's usually about 40-60 minutes. Toss the zucchini and onion on a baking sheet and roast them at the same time for about half as long, to get that wonderful sweet roast flavor.
At least 2 hours before dinner, scoop pumpkin out of skin and mash. Combine all ingredients in a large pot. Add a little extra water if needed. Cover and simmer over low at least 2 hours or until turkey is done.
Excellent with whole wheat or pumpkin biscuits. Makes great leftovers!
Number of Servings: 12
Recipe submitted by SparkPeople user STAREVE.
Easy but time consuming to make, great for cold days!
At least 7 hours before dinner time (or the night before), rinse and sort beans. Cover in cold water to soak. After soaking, cook beans by package directions then drain.
At least 3 hours before dinner, slice pumpkin in half, scoop out seeds and place cut side down on a pan. Roast at 350 until tender, depending how thick it is that's usually about 40-60 minutes. Toss the zucchini and onion on a baking sheet and roast them at the same time for about half as long, to get that wonderful sweet roast flavor.
At least 2 hours before dinner, scoop pumpkin out of skin and mash. Combine all ingredients in a large pot. Add a little extra water if needed. Cover and simmer over low at least 2 hours or until turkey is done.
Excellent with whole wheat or pumpkin biscuits. Makes great leftovers!
Number of Servings: 12
Recipe submitted by SparkPeople user STAREVE.