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Turkey White Bean and Pumpkin Chili

Tamar Samuels, MS, RDN
Print Recipe
Servings 2

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 cup chopped onion
  • 1 cup 1 c chopped bell pepper (any color)
  • 3 cloves minced garlic
  • 1 lb ground turkey
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can pumpkin puree
  • `1 14.5 oz can white cannellini beans
  • 1.5 tbsp chili powder (try a combination, I like Spicy Mexican and Chipotle)
  • 1 tsp cumin
  • .5 tsp ground black pepper
  • Salt to taste

Optional

  • .5 cup shredded cheese
  • .5 cup sour cream or plain Greek yogurt
  • .25 tsp cayenne pepper
  • 1 minced jalapeno

Instructions
 

  • Heat 1 tbsp oil in a medium sized pot over medium heat, and saute the onion, bell pepper, and jalapeno until tender.
  • Throw in minced garlic and cook for one minute. Empty pot and set the mixture aside.
  • Heat 1 tbsp oil in same pot. Stir in the turkey, and cook until evenly brown. Drain.
  • Return both the onion/pepper mixture, and the turkey to pot and mix in tomatoes, pumpkin, and beans.
  • Season with chili powder, cumin,pepper, and salt, and cayenne if using.
  • Reduce heat to low, cover, and simmer 20 minutes.
  • Serve topped with shredded cheese and plain Greek yogurt.

Notes

  • You can store leftovers in the fridge in an airtight container for up to 5 days.
  • For meal prep, simply double the recipe to give you four servings!
  • You can bulk up the meal by adding this all on top of cauliflower rice, wild rice, or quinoa.