American · Dinner
Pumpkin Turkey Chili
Ground turkey browned then simmered with pumpkin puree, kidney beans, tomatoes, onion, and a warm blend of chili powder, cumin, and cinnamon. The pumpkin lends body and a subtle sweetness that rounds out the smoky heat. Served in a bowl, topped with a spoon of sour cream and scallions.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
524Calories
45.8gProtein
25.2gFat
33.5gCarbs
11.5gSugar
10.2gFiber
1157mgSodium
170mgChol
6.7gSat Fat
618mgPotassium
142mgCalcium
4.2mgIron
0.8mcgVitamin B12
12.3mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, and slice the scallion on the cutting board, keeping the scallion aside for finishing.
2
Saute
Heat the olive oil in a heavy pot over medium heat, cook the diced onion 4 minutes until translucent, then add garlic 30 seconds until aromatic.
3
Sear
Add the ground turkey and brown over medium-high heat for 6 minutes, breaking it into crumbles until no pink remains and the edges begin to catch.
4
Simmer
Stir the chili powder, cumin, and cinnamon in for 1 minute over medium heat, then add pumpkin, tomatoes, kidney beans, stock, and salt and simmer 30 minutes.
5
Plate
Ladle the chili into a bowl, top with the sour cream and sliced scallion, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground turkey
- 240g240g pumpkin puree
- 170g170g cooked kidney beans, drained
- 360g360g canned tomatoes
- 150g150g onion
- 4 cloves4 cloves garlic
- 30ml30ml olive oil
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 240ml240ml chicken stock
- 60g60g sour cream
- 22 scallion
- 1/2 tsp1/2 tsp salt
