Turkey pumpkin chili
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 can diced tomatoes, with their liquid
1 can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 can kidney beans, rinsed and drained
Heat oil in a large pot over medium-high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned.
Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium-low and add beans.
Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Makes 6 servings.
Nutritional values per serving:
Calories: 280 calories (110 from fat)
Total fat: 13 g
Saturated fat: 2.5 g
Cholesterol: 55 mg
Carbohydrate: 23 g
Protein: 20 g
Sugars: 7 g
Dietary fiber: 8 g
Sodium: 580 mg |
住戶編號:2656795
檢舉原因
心情: 
