Pumpkin puree is perfect for chili. An easy twist on a fall classic!
- 1 pound ground turkey
- 1 15-ounce pinto beans (drained and rinsed)
- 1 15-ounce diced tomatoes (including juice)
- 1 cup O Organics® Pure Pumpkin
- 1/2 cup water
- 1 medium onion (diced)
- 1 green pepper (diced)
- 1 jalapeño (diced (ribs and seeds removed for less heat))
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
Spray a 5 quart Dutch oven with nonstick cooking spray. Heat over medium heat. Add onion and sauté 2 minutes. Add bell peppers and jalapeño peppers. Sauté 3-4 minutes until soft. Add turkey and brown, about 8 minutes. Season with salt.
Add cumin and chili powder. Stir for 30 seconds. Add pumpkin and stir for additional minute. Add water and tomatoes, stirring to scrape the bottom bits off of the pan. Add beans, stir to incorporate and bring to a boil.
Cover and reduce heat to low. Let simmer for about 10 minutes, stirring occasionally. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.