Turkey Pumpkin Chili
This turkey pumpkin chili is a savory, spicy and healthy dinner made for chilly fall nights. It's full of fiber and veggies and will be something you want to make a big batch of for leftovers.
Servings: 6 large bowls
Ingredients
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- 1 pound ground turkey
- 1 pound ground pork
- 1 15 ounce can diced tomatoes, drained
- 1 15 ounce can pumpkin pure
- 1 28 ounce can tomato sauce
- 1 14.5 ounce cans black beans, drained and rinsed
- 1 14.5 ounce pinto beans, drained and rinsed
- 3 teaspoons chili powder
- 2 tablespoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut sugar
- Optional for more spice: 1/4 teaspoon cayenne pepper
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add the chopped onion and
- pepper and stir occasionally until soft. Add the ground turkey and pork and brown
- until no pink remains, about 3-5 minutes.
- Add the remaining ingredients to the pot and mix well to incorporate. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 20 minutes. Serve with your favorite toppings like avocado, shredded cheese, cornbread, greek yogurt or chopped onion.
Notes
Paleo version: Sub 2 extra bell peppers for the beans
Nutrition
Serving: 1large bowl | Calories: 490kcal | Carbohydrates: 35.5g | Protein: 37g | Fat: 23.2g | Cholesterol: 106.7mg | Sodium: 891mg | Fiber: 12.1g | Sugar: 8.7g