If you're looking for a great one-bowl meal, is there anything better than chili? Quality protein, carbs, and veggies - all in one bowl. Perfect for Fall lunches and dinners, this chili makes BOMB leftovers.
2 Tbs. olive oil
1 small yellow onion, chopped,
1 bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with liquid
1 (15-ounce) can pumpkin purée
1 c. water
1 Tbs. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Ground black pepper, to taste
1 (15-ounce) can black beans, rinsed and drained
1. Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned.
2. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more.
Serve with your favorite toppings! We like Greek yogurt, shredded cheese, chopped cilantro, and Cholula hot sauce!
Nutritional Info Per Serving (1/6 of recipe):
280 calories, 13 g total fat, 23 g carbohydrates, (8 g fiber), 20 g protein