Pumpkin Chili

45 min · Serves 8

Based on a recipe from Bronson Wellness Center, via USDA MyPlate Kitchen

What goes in

• 9.9 mlolive oil
• 1small yellow onion
• 1green bell pepper
• 2jalapeño peppers
• 2garlic cloves
• 1 lbground turkey
• 1 cancanned low-sodium diced tomatoes with juice
• 1 cancanned pumpkin purée
• 1 cupwater
• 4.9 mlground cumin
• 14.8 mlchili powder
• salt and pepper (optional)
• 1 cancanned low-sodium kidney beans

How to cook it

1. Warm the olive oil in a large pot set over medium-high heat.
2. Add the onion, bell pepper, jalapeños, and garlic, stirring frequently for about 5 minutes until softened.
3. Tumble in the ground turkey and cook, breaking it apart, until thoroughly browned.
4. Stir in the diced tomatoes with their juices, pumpkin purée, water, ground cumin, chili powder, salt, and pepper, then bring the mixture to a boil.
5. Drop the heat to medium-low and fold in the kidney beans.
6. Cover the pot and let the chili simmer for 30 minutes, stirring now and then.
7. Ladle the hot chili into serving bowls and serve.

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