My pumpkin kick continues. Fall is here that gives me free reign to start making delicious chili and I couldn’t be happier. This is a healthy option to traditional beef chili but if thats all you have on hand, feel free to use it. I always encourage you to use what you have on hand or what your family loves to eat.
2 tsp of olive oil
1 lb lean ground organic turkey (I used 94% lean)
1 medium onion, chopped
1 bell pepper, chopped (whatever color you have on hand)
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans (low sodium)
1 – 28 oz can of chopped or crushed tomatoes
2 cups of pumpkin puree
1 tablespoon of tomato paste
1/4 c of water
1 tsp of chili powder (I used a chipotle chili pepper)
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional: I throw in one jalapeño chopped with seeds.
Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped
Chobani non fat plain yogurt (lower calorie and protein-packed option over sour cream)
In a large Dutch oven, heat the olive oil. Once hot, add the onions, peppers and ground turkey. Cook until no longer pink. Add the garlic & the remaining ingredients. Bring to a boil. Turn down, cover and let simmer for 1-6 hours. Stirring, of course, occasionally.
The spoon was made for me by Carrie. Here is the link to her Etsy page 🙂
— Knead to Cook