Turkey Pumpkin Chili

INGREDIENTS

● 2 Tablespoons Olive Oil 

● 1 Small Yellow Onion, chopped 

● 1 Green Bell Pepper, cored, seeded and chopped

● 2 Jalapenos, seeded and finely chopped 

● 2 Cloves Garlic, finely chopped

● 2 Pounds Ground Turkey

● 14.5 Ounces Diced Tomatoes, with liquids

● 15 Ounces Pumpkin Puree 

● 1 Cup Chicken Broth

● 1 Tablespoon Chili Powder

● 1 Tablespoon Ground Cumin 

● 15 Ounces Black Beans

● 15 Ounces Kidney Beans 

● 8 Ounces Frozen Corn

● Salt & Pepper, to taste

GARNISH

● Fresh Cilantro

● Lime Slices 

● Sour Cream or Greek Yogurt

INSTRUCTIONS 

1. Heat oil in large pot over medium-high heat.

2. Add onion, bell pepper, jalapenos and garlic and cook, stiring frequently until tender. About 5 minutes.

3. Add turkey and cook until browned.

4. Add tomatoes, pumpkin, chicken broth, chili powder, cumin, salt and pepper and bring to a boil.

5. Reduce heat to medium-low and add beans. Cover and simmer, stirring occasionally, for 30 minutes.

6. Add frozen corn for last 10 minutes. Serve warm and enjoy with garnishes.

NUTRITION PER SERVING 

380 Calories

27g Carbohydrates 

19g Fat

27g Protein