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Pumpkin Turkey Chili

Makes 6 Servings
Canned pumpkin is chock full of immune-boosting vitamin A and fiber. It’s convenient and adds the flavor of fall to this chili.

2 teaspoons canola oil

1 small onion, cut into ¼-inch dice (1 cup)

1 pound lean ground turkey

One 28-ounce can crushed tomatoes, undrained

One 15-ounce can 100% pumpkin purée

One 15-ounce can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon ground cinnamon

Topping Choices: Shredded, reduced-fat Cheddar cheese, light sour cream or plain yogurt, fresh cilantro, diced avocado

  1. Heat the oil in a large pot over medium heat. Add the onion and turkey and cook, breaking up the large pieces of meat, until no longer pink and the onions soften, about 5 minutes.
  2. Add the tomatoes, pumpkin, beans, corn, chili powder, cumin, and cinnamon and stir until combined.
  3. Raise the heat and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, until the flavors are blended, 20 minutes. Serve in individual bowls with optional toppings.


Nutrition Information per Serving (1⅓ cups): 270 calories, 9g fat (2g saturated), 310mg sodium, 30g carbohydrate, 10g fiber, 22g protein, 180% vitamin A, 25% vitamin C, 10% calcium, 20% iron