Pumpkin Chili

Courtesy of USDA MyPlate

Canned or puréed pumpkin adds a hearty and nutritious flavor to this savory chili recipe.

Ingredients

• 2 teaspoons olive oil
• 1 small yellow onion (chopped)
• 1 green bell pepper (cored, seeded, and chopped )
• 2 jalapeño peppers (seeded, and finely chopped)
• 2 cloves garlic (finely chopped or 1/2 teaspoon garlic powder )
• 1 pound ground turkey
• 1 can diced tomatoes with juice, low-sodium
• 1 can pumpkin purée
• 1 cup water
• 1 teaspoon cumin, ground
• 1 tablespoon chili powder
• salt and pepper (to taste, optional)
• 1 can kidney beans, low-sodium (or other beans if desired)

Instructions

1. Wash hands with soap and water.
2. Heat oil in a large pot over medium high heat.
3. Add onion, bell pepper, jalapeños, and garlic and cook, stirring frequently until tender, about 5 minutes.
4. Add turkey and cook until browned.
5. Add tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
6. Reduce heat to medium low then add beans.
7. Cover and simmer, stirring occasionally, for 30 minutes more.
8. Ladle chili into bowls and serve.

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