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Recipe of the Week 10/10: Turkey Pumpkin Chili

Turkey Pumpkin Chili

Yields 6 Servings


1 1/2 Tbsp Olive oil, divided
1 Red bell pepper, chopped
1/2 Cup Onion, diced
1/2 Cup Celery, thinly sliced
1 Tbsp Fresh garlic, minced
1 Lb 93% Lean ground turkey
2 1/2 tsp Chile powder
2 tsp Paprika
2 tsp Pumpkin pie spice
1 1/2 tsp Ground cumin
1/4 tsp Cayenne
1 Cup Chicken broth
1 Can Fire roasted diced tomatoes (14.5 oz)
1 Can Crushed tomatoes (14.5 oz)
1 Can Dark red kidney beans, drained and rinsed (14oz)
1 Can Pumpkin puree (14.5oz)
2 Tbsp Tomato paste
1 tsp Salt, or to taste
2 Bay leaves
1/4 Cup Parsley, minced

Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the pepper, onion, , celery and garlic and cook until they begin to
soften, about 5 minutes.
Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any of the liquid.
Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
Add in the broth, fire roasted tomatoes, crushed tomatoes, beans, pumpkin puree , tomato paste, salt and pepper and stir until well
combined. Then, bring to a boil.
Once boiling, stir in the bay leaves, turn the heat to medium low and cover the pan. Simmer for 30 minutes, stirring occasionally.
Once simmered, remove the bay leaves and stir in the parsley. Season to taste with more salt, if desired.
Yields 6 Servings

Meal Plan Check Boxes:
2.5 Proteins
2 Fats
1 Vegetable
Nutritional Facts: Serving: 1 cup, Calories: 240, Carbohydrates: 20g, Protein: 18g, Fat: 11g, Saturated Fat: 2g,
Cholesterol: 56mg, Fiber: 6g
Adapted From:
Found by: Brianna Lawless, MS, RDN

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