Pumpkin Turkey Chili
Makes 6 Servings
Canned pumpkin is chock full of immune-boosting vitamin A and fiber. It’s convenient and adds the flavor of fall to this chili.
2 teaspoons canola oil
1 small onion, cut into ¼-inch dice (1 cup)
1 pound lean ground turkey
One 28-ounce can crushed tomatoes, undrained
One 15-ounce can 100% pumpkin purée
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Topping Choices: Shredded, reduced-fat Cheddar cheese, light sour cream or plain yogurt, fresh cilantro, diced avocado
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Heat the oil in a large pot over medium heat. Add the onion and turkey and cook, breaking up the large pieces of meat, until no longer pink and the onions soften, about 5 minutes.
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Add the tomatoes, pumpkin, beans, corn, chili powder, cumin, and cinnamon and stir until combined.
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Raise the heat and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, until the flavors are blended, 20 minutes. Serve in individual bowls with optional toppings.
Nutrition Information per Serving (1â…“ cups):
270 calories, 9g fat (2g saturated), 310mg sodium, 30g carbohydrate, 10g fiber, 22g protein, 180% vitamin A, 25% vitamin C, 10% calcium, 20% iron