Wednesday, November 6, 2013

Turkey, Pumpkin, and Black Bean Chili

With crisp cold weather blowing in, I crave warm, hearty meals like this chili! I love that this recipe lightens up traditional chili and is packed with important nutrients. So even though it might feel like a yummy fall splurge, it is quite healthy. I thought that pumpkin sounded like a weird addition, but it adds a wonderful depth of flavor and thickens the texture. Plus pumpkin adds Vitamin A, potassium and fiber! 

This is a pretty mild chili on the spicy scale but you can always kick your heat up with a little cayenne pepper.

I used ground turkey in my recipe but this would be fantastic with Thanksgiving leftovers! Just cube up that leftover turkey and you've got a great second (or third or fourth) meal. 

What You'll Need:
(serves 10)

  • 2 tablespoons olive oil 
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 15 oz cans of black beans, rinsed and drained
  • 1 15 oz can solid-pack pumpkin
  • 1 14.5 oz can  diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 lb ground turkey 
  • 2 teaspoons dried parsley flakes
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Cubed avocado and sour cream or Greek yogurt for topping 

  • What To Do:

    • In a large skillet, heat oil over medium-high heat. Add onion and
    • pepper; cook and stir until tender. Add garlic; cook 1 minute
    • longer. Crumble in ground turkey, sprinkle with salt and pepper, and continue cooking until no longer pink. 
    • Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
    • Cook, covered, on low 4-5 hours. Serve warm with avocado and
    • sour cream. 

    Recipe adapted from Taste of Home

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