6 servings
Total time: 40 minutes
Ingredients:
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and finely chopped
2 medium carrots, diced
2 cloves garlic, chopped
1 pound ground turkey (*To make vegetarian, sub 1.5 cups uncooked quinoa)
1 14.5 ounce can fire roasted diced tomatoes (with liquid)
1 15 ounce can pumpkin puree
2 cups vegetable or chicken broth
1 15 ounce can kidney beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 15 ounce can kidney beans, rinsed and drained
2 cups vegetable or chicken broth
Directions:
1. Heat a large pot over medium high heat and add the oil. Sauté the onions in the oil for 5 minutes.
2. Add the bell pepper, jalapeno, carrots, and garlic and cook until tender, about 5 minutes.
3. Add the turkey and cook until browned.
4. Stir in the tomatoes, pumpkin, broth, beans, chili powder, cumin, salt and pepper. Stir all ingredients and bring to a boil.
5. Reduce heat to medium-low. Cover and simmer for 20 minutes.
*To make vegetarian, sub quinoa for the ground turkey. Simply add 1.5 cups uncooked quinoa when you add the broth and other ingredients in step 4. Bring to a boil and simmer for 20 minutes.
Nutrition information per serving:
280 calories, 13 g total fat, 2.5 g saturated fat, 20 g protein, 23 g carbohydrates, 8 g fiber.
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