Pumpkin Chili

Pumpkin Chili

Serving Size: 1.5 Cups - Makes 8 Servings

INGREDIENTS

• 1 teaspoon olive oil

• 1 medium onion (chopped)

• 1 medium red bell pepper (chopped)

• 1 medium carrot (sliced)

• 2 cloves of garlic (minced)

• 1 lb. ground turkey (cooked)

• 2 cups low-sodium organic vegetable broth

• 1 (14.5 ounce) can diced tomatoes

• 1 (15 ounce) can kidney beans (drained and rinsed)

• 1/2 cup pure pumpkin puree

• 4 cups cubed raw pumpkin OR butternut squash (1/2 inch cubes)

• 8 tablespoons non-fat plain Greek yogurt (optional)

• 2 tablespoons fresh parsley (optional)

• 1 tablespoon chili powder

• 1/2 teaspoon ground cumin

• salt & pepper (to taste)

DIRECTIONS

1. Heat oil in large saucepan over medium-high heat. Add ground turkey and cook until no longer pink.

2. Add in chopped onion, bell pepper, and carrots. Cook for 3 to 5 minutes or until onion is translucent.

3. Add garlic. Cook, stirring frequently for 1 minute.

4. Add in salt, pepper, chili powder, cumin, tomatoes, beans, broth and pumpkin puree. Cook, stirring occasionally, for 10 to 15 minutes.

5. Add in diced pumpkin or butternut squash and cook, stirring occasionally, for an additional 10 to 15 minutes or until pumpkin is soft.

6. Top each serving with a tablespoon of Greek yogurt and a sprinkle of parsley, if desired.