Pumpkin Turkey Chili
Author: 
Cuisine: Dinner
Serves: 6
 
Many chili recipes call for healthy ingredients like ground turkey, beans, and crushed tomatoes, but this recipe is a little different—and even healthier—because it also calls for a can of pumpkin purée. Canned pumpkin is convenient, and it’s even more nutritious than fresh because the pumpkin is cooked and concentrated. Half a cup has about 50 calories, 4 grams of fiber, and 300 percent of your daily requirement of vitamin A, a vitamin that boosts the immune system and keeps eyesight going strong.
Ingredients
  • 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 pinto beans, drained and rinsed
  • 1 cup 100% pumpkin purée
  • 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
Instructions
  1. 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.
  2. Add the tomatoes, beans, pumpkin, corn, chili powder, cumin, and cinnamon and stir until combined.
  3. 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
Notes
Bonus nutrients per serving: 180% vitamin A, 25% vitamin C, 10% calcium, 20% iron
Nutrition Information
Serving size: 1⅓ cups Calories: 270 Fat: 9g Saturated fat: 2g Carbohydrates: 30g Sodium: 310mg Fiber: 10g Protein: 22g
Recipe by Lizs Healthy Table at https://liz.afones.com/2015/11/04/pumpkin-turkey-chili/