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Try This Turkey Pumpkin Chili Tonite!

A new way to use pumpkin! In my last post, I mentioned how one of my favorite ways to start a plant based diet is to eat what you already eat, but combine them in a new way.

Serves 12

154

Turkey Pumpkin Chilli

A delicious dish, especially around thanksgiving to get in added nutrition and wholesomeness.

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Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • ½ - 1 pound lean ground turkey
  • 1 large onion, chopped
  • 1 large red, orange, or yellow bell pepper, diced
  • 1½ cups chopped carrot
  • 3 large cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 3 cups diced pumpkin or butternut squash
  • 2 (14 ounce) cans fire roasted tomatoes
  • 4 (15 ounce) cans low-sodium beans ( black, red kidney, cannellini, or garbanzo, rinsed)
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon cayenne pepper, or to taste

Preparation

Heat oil in a large pot over medium-high heat. Add ground turkey and cook until browned and no longer

pink. Add onion, carrot, and bell pepper cooking, stirring often, until the vegetables are soft, about 5 minutes.

Add garlic and cook, stirring, for 1 minute.

Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash),

tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Return to a boil. Reduce heat

to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes,

up to 60 minutes total.

Serve garnished with cilantro or parsley, jalapeños, and/or pepitas, if desired.

Note: To make ahead: Refrigerate for up to 4 days; freeze for up to 6 months.

Nutrition

Calories

154 cal

Fat

3 g

Carbs

18 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://lindabrophynutrition.com/turkey-pumpkin-chili/

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