Chef Jeremy's Pumpkin Chili

Pumpkin Chili

(544 Calories)

16oz     Ground Turkey (or Plant Based Ground Meat Substitute)

1 ea      Medium Yellow Onion

1 ea      Orange Bell Pepper

2 ea      Garlic Cloves

15oz     Canned Pumpkin Puree

15oz     Canned Kidney Beans (Low-Sodium)

15oz     Canned Black Beans (Low-Sodium)

15oz     Canned Fire Roasted Diced Tomatoes

3oz       Canned Tomato Paste

2 Cups  Vegetable Broth

1. In a large soup pot, cook Ground Turkey over medium-high heat until fully browned. If using a meat substitute, follow instructions on package for cooking in a pan.
2. While protein is cooking, cut Onion and Bell Pepper into medium dices and mince the Garlic Cloves. Add Diced Onion, Bell Pepper, and Minced Garlic to the pot and cook with the protein until the veggies are soft and translucent and protein is fully cooked.
   
3. While those are cooking, open all canned items, and strain the liquid from both cans of beans. You may rinse the beans if you wish, but it isn’t required.
4. Once Protein and Veggies are cooked, add the Spice Mix and all of the canned items to the pot. (Tomato Paste, Diced Tomatoes, Pumpkin Puree, Kidney Beans, and Black Beans). Stir everything with a spatula or wooden spoon to make sure all ingredients are good and mixed in.
5. Once all ingredients are mixed in and warm, add 2 Cups of Vegetable Broth and bring to a simmer over Medium-High heat.
6. Simmer for about 5 to 10 minutes, stirring frequently to ensure the thicker purees don’t burn to the bottom.
7. Once Chili is hot all the way through, scoop 2 Cups into each bowl and enjoy! 2 Cups of Pumpkin Chili is about 550 Calories, so you can add a pinch of your favorite Chili toppings if you wish! Just be sure to watch what you add, as too much cheese or sour cream can greatly effect the fat and calorie count.
8. This recipe should make about 5, 2 Cup servings, so save some for leftovers, or invite friends and family to enjoy some with you!