Surprise! Pumpkin stars in this chili, but you wouldn't know it. Canned pumpkin adds richness and even more valuable nutrition to this already nutrient-rich turkey chili.
Author: Kim Galeaz RDN CD
Serves: 13 cups
Ingredients
2 tablespoons soybean oil
1½ cups finely chopped onion
3 garlic cloves, finely minced
1 large red bell pepper, finely chopped (yellow or orange? Green???)
1 ¼ pounds ground turkey (all white meat)
2 cans (14.5 ounces) petite diced tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) pure pumpkin
2 cans (15-16 ounces) light kidney beans, rinsed and drained
1 can (4 ounces) diced green chilies
1 to 1⅔ cups lower-sodium chicken broth
4 teaspoons chili powder
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 teaspoon ground Ancho chili pepper
½ teaspoon crushed red pepper, optional
Instructions
Heat oil in a large stock pot or Dutch oven (at least 5 quarts) over medium high heat. Add onion, garlic and bell pepper. Cook, stirring frequently, 5 to 8 minutes or until slightly softened. Add ground turkey cook until browned. Add tomatoes, tomato sauce, pumpkin, beans, chilies, 1 cup broth and all spices. Bring to a boil, then reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occasionally. Thin with additional chicken broth if desired.
Recipe by at https://kimgaleaz.com/2018/01/zesty-turkey-pumpkin-chili/