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PUMPKIN TURKEY CHILI

PUMPKIN TURKEY CHILI Categories:
Nb persons: 0
Yield:
Preparation time: 10 minutes
Total time: 45 minutes
Source:

4 Freestyle Points 300 calories COOK TIME:25 minutes Turkey Pumpkin Chili is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and spinach.
    1 large  yellow onion, diced, (about 2 cups)
    1 medium  bell pepper, (red, yellow, or orange), diced
    6  garlic cloves, minced (or 3/4 teaspoon garlic powder)
    1? pounds  ground turkey or chicken, (90 to 93 percent lean)
    One 15-ounce can  white beans, drained and rinsed
    One 28-ounce can  diced tomatoes with liquid
    ¼ cup  tomato paste, no salt added
    One 14-ounce can  pumpkin puree
    1 cup  reduced-sodium chicken or vegetable broth
    2 tablespoons  chili powder
    1 tablespoon  cocoa powder
    1½ teaspoons  ground cinnamon, (or 1 tablespoon pumpkin pie spice)
    2½ teaspoons  ground cumin
    1 teaspoon  kosher salt
    ½ teaspoon  ground black pepper
    ½ teaspoon  cayenne pepper, (optional)
    4 cups  baby spinach leaves
      Avocado, (optional)

Sour cream or Nonfat plain Greek yogurt (optional)
Cilantro (optional)

Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.
Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir.
Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
Right before serving, add the spinach and mix throughout.
Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.
Instant Pot Method:

Press saute on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.

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