Pumpkin Bean Turkey Chili
Low Calorie Recipe
A hearty fall favorite this filling turkey and pumpkin chili is brimming with healthful vegetables and satisfying flavor.
1/2 teaspoon olive oil
1/2 cup onions, chopped
2 cloves garlic, minced
1 cup bell peppers, chopped
1-1/2 teaspoon oregano
1-1/2 teaspoon cumin
1-1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
14-1/2 ounce can chicken broth
15-1/2 ounce can great northern beans, drained and washed
16 ounce can dark red kidney beans, drained and washed
14-1/2 ounces crushed tomatoes, undrained
15 ounces canned pumpkin
2-1/2 cups turkey light meat, skinless, cooked and cubed
1/2 cup water
Heat oil in a saucepan over medium heat. Add onions, garlic, bell peppers, oregano, cumin, chili powder, salt, and black pepper; cook until vegetables are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low heat.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Recipe makes 10 servings
Calories: 181; Fat: 2g; Protein: 17g; Carbohydrate: 26g; Cholesterol: 25mg; Sodium: 729mg
Calories from Fat: 9 percent