
Pumpkin Chili
Canned pumpkin adds hearty texture and a nutritious boost to this protein-packed turkey chili — perfect for chilly nights, game days, and easy weeknight dinners.
8 servings (1 cup each) | Cook time: 30 minutes
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 ground cumin
- 1 tablespoon chili powder
- Salt and pepper (to taste, optional)
- 1 can kidney beans, low-sodium (or other beans if desired)
Instructions
- 1Wash hands with soap and water.
- 2Heat oil in a large pot over medium-high heat.
- 3Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.
- 4Add turkey and cook until browned.
- 5Add tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
- 6Reduce heat to medium-low, then add beans.
- 7Cover and simmer, stirring occasionally, for 30 minutes more.
- 8Ladle chili into bowls and serve.
Notes
Want less heat? Reduce or skip the jalapeños. Top with plain Greek yogurt, shredded cheddar, or sliced green onion.
Source: USDA MyPlate Kitchen (recipe from Bronson Wellness Center) — www.myplate.gov





