Pumpkin Chili

Canned or puréed pumpkin adds a hearty and nutritious flavor to this savory chili recipe.

Yield

8 Servings

Serving size

1 Cup

Rating

4.08 of 5 (13 ratings)

Food groups

• Protein Foods: 1 1/2 ounces
• Vegetables: 1 cups

Ingredients

• 2 teaspoons olive oil
• 1 small yellow onion (chopped)
• 1 green bell pepper (cored, seeded and chopped)
• 2 jalapeño peppers (seeded and finely chopped)
• 2 cloves garlic (finely chopped or 1/2 teaspoon garlic powder)
• 1 pound ground turkey
• 1 can diced tomatoes with juice, low-sodium
• 1 can pumpkin purée
• 1 cup water
• 1 teaspoon cumin, ground
• 1 tablespoon chili powder
• salt and pepper (to taste, optional)
• 1 can kidney beans, low-sodium (or other beans if desired)

Directions

1. Wash hands with soap and water.
2. Heat oil in a large pot over medium high heat.
3. Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently until tender, about 5 minutes.
4. Add turkey and cook until browned.
5. Add tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
6. Reduce heat to medium low then add beans.
7. Cover and simmer, stirring occasionally, for 30 minutes more.
8. Ladle chili into bowls and serve.

Nutrition per serving

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Source

Recipe by: Bronson Wellness Center

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pumpkin-chili. Federal works are public domain in the United States.