Pumpkin Chili

45 мин · Порций: 8

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

Что нужно

• 9.9 млolive oil
• 1small yellow onion
• 1green bell pepper
• 2jalapeño peppers
• 2garlic cloves
• 1 фунтground turkey
• 1 бан.canned low-sodium diced tomatoes with juice
• 1 бан.canned pumpkin purée
• 1 стак.water
• 4.9 млground cumin
• 14.8 млchili powder
• salt and pepper (по желанию)
• 1 бан.canned low-sodium kidney beans

Как готовить

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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