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Pumpkin chili

Calories:

345

Carbs (g):

47

Protein (g):

33

Fats (g):

4

Servings:

1

Dinner

Weight:

Maintaining

About the Recipe

Warm up on a cold night with a bowl of this hearty pumpkin chili. This dairy free recipe is loaded with tomatoes, beans, mushrooms, and ground turkey, making it delicious and filling. Free of dairy, gluten, nuts, & eggs.

Ingredients

  • 2 teaspoons olive oil

  • 1 sweet onion chopped

  • 1 yellow pepper seeded and chopped

  • 6 ounces sliced mushrooms

  • 1 pound ground turkey 93% lean

  • 1 cup pumpkin puree

  • 15 ounces diced tomatoes with green chiles

  • 30 ounces black beans you don't need to drain them

  • 2 teaspoons cumin

  • 1 ½ teaspoons chili powder

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

Preparation

  1. Place the olive oil and chopped onion and pepper into a large pot along with the olive oil. Cook over medium heat until the vegetables start to soften, about 5 minutes. 

  2. Add the sliced mushrooms and ground turkey, and raise the heat to medium high. Cook until the turkey is brown. Use a large spoon or spatula to break up the turkey as you cook it. 

  3. Add the pumpkin puree, tomatoes, and black beans and their juice. Stir. Add the spices and salt and pepper, and stir well. 

  4. Raise the heat and bring the chili to a boil, then reduce to a simmer. Simmer for about 20 minutes. 

  5. Serve with cornbread or green salad. Add your choice of toppings if desired – try tortilla chips, guacamole, or green onions.

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