PUMPKIN TURKEY CHILI

This chili recipe is one of my easy-to-make family favorites. It’s super healthy, hearty and delicious. The recipe below makes 4-6 servings, but it’s so good you may want to double it for leftovers! I have outlined the ingredients below, but you can modify the veggies and spices based on taste, preference and what you have on hand. In the batch pictured above, I also added in some chopped celery and carrots and some fresh spinach. FYI-the chili does not have an overwhelming pumpkin flavor, but you can adjust based on your taste.

Ingredients:

• 1 pound lean ground turkey meat

• 2 Tbsp healthy oil (I use avocado oil or olive oil)

• 1/2 tsp crushed red pepper flakes, or to taste (optional)

• 3 fresh garlic cloves, minced (my family loves garlic so I always add more)

• 1 small yellow onion, diced

• 2 green bell peppers, diced (you can use yellow or red pepper if you don’t have green)

• 15 ounces cooked black beans, rinsed and drained (I use store bought with low sodium)

• 15 ounces chickpeas, rinsed and drained

• 15 ounces diced tomatoes, with juice, canned or fresh (if canned, opt for no sugar added)

• 1/2 cup low sodium broth, or stock (vegetable, chicken, or beef)

• 15 ounces pure pumpkin puree, canned or fresh (if canned, no sugar added)

• 2 tsp pumpkin pie spice

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp sea salt, or to taste

Optional Toppings:

Diced avocado, parsley/cilantro, cheese, healthy chips.

Instructions:

1. Heat oil in large skillet over medium-high heat; Add in turkey meat and cook, stirring occasionally for, about 5-7 minutes.

2. Stir in the red pepper flakes, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the veggies have softened.

3. Add in beans, chickpeas, tomatoes, broth, pumpkin puree and spices.

4. Cover with a lid and cook on low for an additional 20 minutes (or you can leave on stove and simmer on low for longer)

5. Garnish with your favorite toppings and enjoy!