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INGREDIENTS:
- 2
tablespoons extra virgin olive oil
- 1
medium yellow onion, chopped
- 1
red bell pepper, cored, seeded, and chopped
- 1 yellow
bell pepper, cored, seeded, and chopped
- 1
jalapeño,
seeded and chopped fine
- 1
tablespoon minced garlic
- 1
lb. lean ground turkey
- 1
14.5-oz. can diced tomatoes
- 2
tablespoons tomato paste
- 1
15-oz. can pumpkin purée
- 1
cup water
- 2 tablespoons
chili powder
- 2
teaspoons cayenne
- ½ tablespoon paprika
- 1
tablespoon ground cumin
- 1
teaspoon unsweetened baking cocoa
- 2
teaspoons salt
- 1
teaspoon ground black pepper
- 1
15-oz. can red kidney beans, drained and rinsed
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BBQ SAUACE INGREDIENTS:
- Reduced
fat sour cream
- Shredded
cheddar cheese
- Green
onions, chopped
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DIRECTIONS:
- Heat
olive oil in large pot over medium heat. Add onion, red and yellow bell
peppers, jalapeño,
and garlic and sweat until tender, about 5-7 minutes. Add ground turkey and continue
cooking until turkey is cooked through, stirring frequently.
- Once turkey is cooked through, add tomatoes, tomato paste, pumpkin, water, chili
powder, cayenne, paprika, cumin, cocoa, salt, and black pepper and stir well
until combined. Bring mixture to a boil, then reduce to medium and add red kidney
beans. Bring chili to a simmer for about 30 more minutes, then ladle into bowls
and serve with toppings as desired.
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