Pumpkin Turkey Chili

This chili is packed with lean protein from turkey and fiber-rich pumpkin and beans, making it an incredibly satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 teaspoons olive oil · 59 kcal in the whole recipe
• 1 small yellow onion, chopped · 12 kcal in the whole recipe
• 1 green bell pepper, cored, seeded and chopped · 20 kcal in the whole recipe
• 2 jalapeño peppers, seeded and finely chopped · 32 kcal in the whole recipe
• 2 cloves garlic, finely chopped · 6 kcal in the whole recipe
• 1 pound ground turkey · 701 kcal in the whole recipe
• 1 can (14.5 oz) low-sodium diced tomatoes with juice · 32 kcal in the whole recipe
• 1 can (15 oz) pumpkin purée · 174 kcal in the whole recipe
• 1 cup water
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) low-sodium kidney beans, drained · 578 kcal in the whole recipe

Method

1. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, green pepper, jalapeños, and garlic, and cook, stirring frequently, for about 5 minutes until tender.

   

2. Add the ground turkey to the pot and cook, breaking it up with a spoon, until it is completely browned.

   

3. Stir in the diced tomatoes with their juice, pumpkin purée, water, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.

   

4. Reduce the heat to medium-low and stir in the kidney beans. Cover the pot and simmer, stirring occasionally, for 30 minutes to let the flavors meld before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.