Turkey Pumpkin Chili

Need a gluten free and dairy free main course? Turkey Pumpkin Chili could be a spectacular recipe to try. This recipe serves 6. For $2.7 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 246 calories, 27g of protein, and 3g of fat. It will be a hit at your The Super Bowl event. This recipe from Caras Cravings requires tomatoes, red bell pepper, chili peppers, and chili powder. 107 people were glad they tried this recipe. It is an affordable recipe for fans of American food. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an awesome spoonacular score of 95%. Try Pumpkin Turkey Chili: a Healthy Chili Cook Off Winner, Pumpkin Turkey Chili, and Turkey Pumpkin Chili for similar recipes.

Servings: 6

 

Ingredients:

1 3/4 cups cooked black beans, or 1 can reduced sodium, BPA-free can of black beans, drained and rinsed

1 15 oz can pumpkin puree, or 2 cups homemade roasted squash puree

1 small can diced green chili peppers

1 tablespoon chili powder

1 chipotle pepper in adobo sauce, minced

1 teaspoon cinnamon

1/2 cup frozen corn kernels

2 teaspoons cumin

3 cloves of garlic, minced

1 green pepper, diced

1 lb ground turkey

1 large onion, chopped

1 teaspoon oregano

1 red pepper, diced

1 1/2 cups reduced sodium chicken broth

1/2 teaspoon salt

26 oz box low sodium diced tomatoes, such as Pomi brand

Equipment:

sauce pan

wooden spoon

Cooking instruction summary:

Place a large sauce pan over medium-low heat. Spray with nonstick cooking spray. Saute onions, green pepper, and red pepper for about minutes, until they soften and have released moisture. Add garlic and chipotle pepper and cook 1 minute more, stirring.Increase heat to medium-high and add ground turkey. Stirring with a wooden spoon to break up the meat, cook for about 8 minutes, or until browned. Drain fat and return to heat. Stir in chili powder, cumin, cinnamon, oregano and salt. Add remaining ingredients and mix well. Bring to a boil, then cover, reduce heat to low, and simmer for 20-30 minutes to allow flavors to blend.

 

Step by step:


1. Place a large sauce pan over medium-low heat. Spray with nonstick cooking spray.

2. Saute onions, green pepper, and red pepper for about minutes, until they soften and have released moisture.

3. Add garlic and chipotle pepper and cook 1 minute more, stirring.Increase heat to medium-high and add ground turkey. Stirring with a wooden spoon to break up the meat, cook for about 8 minutes, or until browned.

4. Drain fat and return to heat. Stir in chili powder, cumin, cinnamon, oregano and salt.

5. Add remaining ingredients and mix well. Bring to a boil, then cover, reduce heat to low, and simmer for 20-30 minutes to allow flavors to blend.


Nutrition Information:

Quickview
249k Calories
26g Protein
3g Total Fat
32g Carbs
44% Health Score
Limit These
Calories
249k
12%

Fat
3g
5%

  Saturated Fat
0.78g
5%

Carbohydrates
32g
11%

  Sugar
8g
10%

Cholesterol
41mg
14%

Sodium
343mg
15%

Get Enough Of These
Protein
26g
53%

Vitamin A
13356IU
267%

Vitamin C
63mg
77%

Vitamin B6
1mg
51%

Vitamin B3
10mg
50%

Fiber
10g
42%

Manganese
0.71mg
36%

Phosphorus
347mg
35%

Folate
129µg
32%

Potassium
1073mg
31%

Selenium
18µg
26%

Vitamin K
27µg
26%

Magnesium
102mg
26%

Iron
4mg
24%

Copper
0.39mg
19%

Vitamin B1
0.28mg
19%

Zinc
2mg
17%

Vitamin E
2mg
17%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
14%

Calcium
80mg
8%

Vitamin B12
0.44µg
7%

Vitamin D
0.3µg
2%

covered percent of daily need
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Related Videos:

Clean Eating Turkey + Pumpkin Chili

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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