30 Nov Black Bean Pumpkin Turkey Chili


Black Bean Pumpkin Turkey Chili

Calories: 368

Fat: 6.2g

Carbs: 41.8g

Protein: 37.6g



1 tablespoon olive oil

1 pound extra lean ground turkey (99%)

1 medium white onion, chopped

1 jalapeno, seeded and finely diced

3 garlic cloves, minced

2 1/2 tablespoons chili powder

1 1/2 teaspoons cumin

1/4 teaspoon red cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt, plus more to taste

Freshly ground black pepper

2 tablespoons pure maple syrup (or brown sugar)

1 (28 oz) can diced tomatoes (preferably no salt added)

3/4 cup low sodium chicken broth

1 (15 oz) can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)

1 (15 oz) can black beans, rinsed and drained

To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese


Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes). Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.

Add the remaining ingredients to the slow cooker: maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined. Cover and cook for 6-7 hours on low or 2-3 hours on high.

Once chili is done, distribute into bowls (or do a meal prep) and top with fixin’s such as cilantro, greek yogurt and cheddar cheese. (It’s really, really good with a sharp cheddar!). Makes 4 servings. Double the recipe for a crowd!

Nutrition Information:

Yield: 4 servings , Per 1/4 serving about 2 cups :

Calories: 368, Total Fat: 6.2g, Carbohydrates: 41.8g, Sugar: 12.9g, Protein: 37.6g




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