Recipe by Dannyz
A wonderfully warming chili that comes on full flavor and finishes with a nice bit of heat. A healthy alternative.
Top Review by Cookalicious
A really great chili, and a good way to add in some pumpkin. I'd like it spicier, so next time I'll leave the seeds in the jalapenos and add a bit of cayenne pepper. Thanks for sharing the recipe! I have a feeling this will make it's way to my company's chili cook off.
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 1⁄2 cups chopped yellow onions
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped yellow bell pepper
- 1 jalapeno pepper, diced small (optional)
- 1 garlic clove, minced
- 3 tablespoons chopped cilantro
- 1 lb ground turkey
- 2 cups pumpkin puree
- 1 (14 1/2 ounce) can diced tomatoes
- 2 (15 ounce) cans black beans (juice drained & rinsed)
- 2 1⁄2 tablespoons chili powder
- 1⁄2 tablespoon dried chipotle powder (optional)
- 1 dash kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup shredded low-fat cheddar cheese
- 1⁄2 cup fat free sour cream
Directions See How It's Made
- Heat the oil in a large Pot over medium heat and sauté the onion for 3 to 4 minutes. Add the green & yellow bell peppers along with the jalapeño & garlic. Cook until tender.
- Add the turkey and stir, cooking until evenly browned. Drain the fat off. Return to the fire and add, tomatoes, pumpkin & black beans (remember to drain & rinse the black beans).
- Season with chili powder, chipotle chili powder, pepper & salt. Reduce heat to simmer for about 30 minutes stirring every 5 to 8 minutes. Serve topped with low fat cheese a daub of no fat sour cream. Garnish with a sprinkle of cilantro.