Triple Bean Pumpkin Turkey Chile
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 1 large red bell pepper diced
- 2 cloves garlic minced
- 1 pound extra lean ground turkey (chicken or extra lean ground beef can be substituted)
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- ¼ teaspoon red cayenne pepper
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15 oz.) canned pumpkin puree
- 1 cup of low sodium chicken broth
- 1 (28 oz.) canned diced petite tomatoes (I used fire roasted for an extra kick)
- 1 (8 oz.) can of tomato sauce
- 1 (6 oz.) can of tomato paste
- 1 (15 oz.) can black beans
- 1 (15 oz.) can dark red kidney beans
- 1 (15 oz.) can great northern beans
Instructions
- In a large pot set over medium-high heat, add olive oil. Once oil is hot, add in onion and red bell pepper. Stir and cook 3-4 minutes until tender. Add garlic and cook until fragrant, about 1 minute.
- Add turkey and cook until brown; then add in all of the spices – chili powder, cumin, red cayenne pepper, cinnamon, cloves, salt, and pepper. Stir to combine.
- At this point, if you want to use a slow cooker, transfer all items to it.
- Add in the pumpkin puree, chicken broth, diced petite tomatoes, tomato sauce, tomato paste and all of the beans.
- If cooking on the stovetop, bring to a simmer and then reduce heat to medium-low and cook for 1 hour. If using a crock pot, cover and cook for 6-7 hours on low or 2-3 hours on high.
- Remove from heat and serve as is or garnish with cilantro, Greek yogurt, cheddar cheese, or cubed/sliced avocado.
Notes
Nutrition per serving – Calories – 380; Total Fat – 6 grams; Protein – 26 grams; Carbohydrates – 35 grams; Fiber – 8 grams; Sodium – 465 milligrams