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.
A delicious dish, especially around thanksgiving to get in added nutrition and wholesomeness.
Linda D. Brophy
- 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
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.