Pumpkin Turkey Chili.

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.

Ingredients:

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.

Toppings:
Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped
Diced avocado
Chobani non fat plain yogurt (lower calorie and protein-packed option over sour cream)

Directions:
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 🙂

http://www.etsy.com/people/pumpernickelandwry

 

 

— Knead to Cook