Fall Pumpkin Turkey Chili

My husband had to go back for 4ths with this one. The chili was really simple to make, and turned out so flavorful without being so overwhelmingly pumpkin-y. I hope you all enjoy!

Ingredients

• 1 Tbs extra-virgin olive oil
• 3 cloves garlic, minced
• 1-2 jalapeños (I used one strangely-large jalapeño), minced with seeds removed for a milder chili and with seeds to make this nice and spicy
• 1 lb organic ground turkey
• 2 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp thyme
• 2 cans of beans, rinsed (I like to use a variety of white, black, or pinto beans)
• 1 8-oz can corn
• 1 can pumpkin puree
• 1 28-oz can crushed tomatoes
• 1 cup sodium-free organic chicken broth
• Optional toppings (jalapeño slices, Greek yogurt/sour cream, cheese)

Instructions

• Place 1 tablespoon extra-virgin olive oil in large saucepan over high heat. Once heated, add in 3 cloves garlic (minced) and sauté for 1-2 minutes until fragrant. Next, add in diced jalapeño(s) and sauté for another 1-2 minutes or until softened.
• Add ground turkey and cook until browned. Then add in 2 tsp cumin, 2 tsp chili powder, 1/2 tsp salt, 1 tsp cinnamon, and 1 tsp thyme. Give it a good stir.
• Finally, add in 2 cans beans, 1 8-oz can corn, 1 can pumpkin puree, 1 28-oz can crushed tomatoes, and 1 cup sodium-free organic chicken broth. Bring to a boil, then reduce heat to low and allow to simmer for 30 minutes, or until thickened. Be sure to taste as you go and add a few extra dashes of the seasonings to your taste.
• Once cooked, serve chili and top with optional jalapeño slices, cheese, plain Greek yogurt, or simply just dig in as is.

Notes

For 1/8 of recipe: 370 calories, 14g fat, 3g saturated fat, 50g carbohydrate, 28g fiber, 9g sugar, 25g protein

By The Healthy Toast

bon appetit