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This pumpkin turkey chili recipe from Lauren Popeck, a registered dietitian at Orlando Health, will keep you warm and full on your lazy Sunday! Turkey is a great alternative to beef if you are watching your cholesterol intake this holiday season.
Ingredients:
- 1 large yellow onion, diced
- 1 medium bell pepper, diced
- 6 garlic cloves, minced
- 1⅓ pounds ground turkey or chicken
- 1 15-ounce can white beans, drained & rinsed
- 1 28-ounce can diced tomatoes with liquid
- ¼ cup tomato paste
- 1 14-ounce can pumpkin puree
- 1 cup reduced-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 1½ teaspoons ground cinnamon
- 2½ teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional)
- 4 cups baby spinach leaves
Directions:
1. Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
2. Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.
3. Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
4. Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
5. Add the white beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper and optional cayenne pepper; stir.
6. Reduce heat and simmer 20 to 30 minutes, stirring occasionally.
7. Right before serving, add the spinach and mix throughout.
8. Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro and salsa.
Nutritional Analysis:
Calories: 300
Fat: 8g
Protein: 27g
Fiber: 8g
Carbohydrates: 31g
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