This is a great recipe to get a variety of nutrients in one meal. Chili is one of my favorite comfort foods and I have tried multiple healthy recipes. Here is just another unique take on this American classic. This recipe was taken and modified from: http://www.unconventionalkitchen.com/pumpkin-chili/
1 lb of Ground Turkey
1 tablespoon olive oil
1 onion, chopped
1 red pepper chopped (or more I like my chili chunky)
2 teaspoons minced garlic (3-4 cloves chopped)
1 tablespoon cumin
1 tablespoon chili powder
1 cup broth (chicken or vegetable)
1 can pumpkin puree (fresh- or canned make sure it is PLAIN pumpkin not pumpkin pie filling)
1 can black beans (rinsed and drained)
1 can of red kidney beans
1 can diced tomatoes (14 ounce)
1 can of Tomato Sauce
1 cup of frozen corn
couple of liberal dashes of salt (to your liking) and pepper
1. In a medium pan, add your oil and heat it up. (you know the pan is hot enough if your onions sizzle a little bit when they hit the oil)
2. Brown Turkey.
3. Add the onions and saute until tender, about 5-7 minutes.
4. To the onions add the red pepper,garlic,cumin, chili powder, salt and pepper and saute the spices until you can smell them, about a minute.
5. To the pot add the broth, pumpkin puree, black beans, tomatoes and cook on low for 20-30 minutes. I like to eat it chunky just like this, but the original recipe he pureed it all. If your kids are picky that might be the way to go. Either way it is really good.
I made some adjustments to this recipe as mine was too soupy. In my first try I used 2 cups of broth, so to make it more chunky reduce it to one cup of broth, as listed above.
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I am Christina Thomas. I have decided to take time off from teaching and be a stay at home wife and mother to my two boys. Seasonally, I run a local basketball program.
Coach ID: 278464
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