Pumpkin Chili

Fall is in the air and it’s time to make a pot of chili, pumpkin chili, that is!  This is a quick, easy and healthy form of chili uses pumpkin as a base.  The pumpkin adds a delicious flavor and is loaded with nutrition (especially high in fiber and Vitamin A).

Ingredients:

Chopped Onion – 1 cup

Garlic cloves-1 or 2, minced

Lean ground turkey breast-1 pound

Unsalted Chicken Broth (we like the “Kitchen Basics” brand found at Farm Fresh or Wal-mart)-4 cups

Kidney Beans-1 – 15 ounce can, rinsed and drained

Pumpkin-1 – 15 ounce can (100% pure – Libby’s or store-brand)

Diced, No Salt Added Tomatoes – 1 – 15 oz. can

Chili Powder – 1 Tbsp or to taste

Ground Cumin – 2 tsp

Black Pepper – 1/2 tsp

Cayenne Pepper or Tobasco Sauce to taste (if preferred)

Olive Oil – 2T

Light sour cream – 1/2 cup

Directions:

Add olive oil to large saucepan & heat to medium-high heat.  Add onion and saute until onion begins to brown.  Add garlic and saute 1-2 minutes.  Stir in ground turkey and cook, stirring occasionally until no longer pink.  Stir in broth, beans, pumpkin, tomatoes,  chili powder, cumin and black pepper.  Cook 20 minutes or until slightly thick.  Season with cayenne pepper or Tobasco sauce, if desired.  Makes 6 servings.  Top each serving w/a dollop of sour cream, if desired.

Nutrition Facts, per Serving:  Calories-283, Total Fat- 9 gm, Saturated Fat- 3 gm, Polyunsaturated Fat-0gm Monounsaturated Fat-1 gm, Cholesterol – 60 mg, Sodium – 277 mg, Potassium – 367 mg, Total Carbohydrate- 25 gm, Dietary Fiber – 8 gm, Sugars – 7 gm, Protein – 26 gm