Pumpkin Turkey chili

By Babycatgrandma

Delicious alternative from Simplyglutenfree.com
Author: Brian Kavanagh

Ingredients

• 2 tablespoons (30 mL) extra virgin olive oil
• 2 medium yellow onions , diced
• 1 small red bell pepper , seeded and diced
• 1 small green bell pepper , seeded and diced
• 1 jalapeño pepper , finely diced
• 6 cloves garlic , minced
• 2 pounds (910 g) ground turkey, 94% lean
• 3 tablespoons (24 g) chili powder
• 1 tablespoon (6 g) ground cumin
• 2 teaspoons (2 g) dried oregano
• 1½ teaspoons (4 g) ground cinnamon
• 1 teaspoon (2.3 g) smoked paprika
• ¼ cup (60 mL) tomato paste
• 2 cups (475 mL) low-sodium gluten-free chicken stock
• 1 (28-ounce/793-gram) can diced tomatoes
• 1 (15-ounce/425-gram) can pumpkin puree
• 1½ teaspoons (9 g) kosher or fine sea salt
• Optional toppings:
• Fresh cilantro , chopped
• Avocado , sliced
• Jalapeño peppers , thinly sliced
• Green onions , sliced
• Hot sauce
• Lime wedges

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.
Stir in the tomato paste and cook until it starts to brown, about 2-3 minutes.
Pour in the chicken stock, tomatoes, pumpkin puree, and salt. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.
Season with more salt, to taste, and serve with additional toppings.
Nutrition
Calories: 233kcal | Carbohydrates: 18g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 633mg | Potassium: 877mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9001IU | Vitamin C: 44mg | Calcium: 92mg | Iron: 5mg