Turkey Pumpkin Chili

• portions: 9 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

2 tablespoons (30 mL) extra virgin olive oil

2 medium yellow onions (, diced)

1 small red bell pepper (, seeded and diced)

1 small green bell pepper (, seeded and diced)

1 jalapeño pepper (, finely diced)

6 cloves garlic (, minced)

2 pounds (910 g) ground turkey, 94% lean

3 tablespoons (24 g) chili powder

1 tablespoon (6 g) ground cumin

2 teaspoons (2 g) dried oregano

1½ teaspoons (4 g) ground cinnamon

1 teaspoon (2.3 g) smoked paprika

¼ cup (60 mL) tomato paste

2 cups (475 mL) low-sodium gluten-free chicken stock

1 (28-ounce/793-gram) can diced tomatoes

1 (15-ounce/425-gram) can pumpkin puree

1½ teaspoons (9 g) kosher or fine sea salt

Fresh cilantro (, chopped)

Avocado (, sliced)

Jalapeño peppers (, thinly sliced)

Green onions (, sliced)

Hot sauce

Lime wedges

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.

Add the minced garlic and cook until fragrant, about 1 minute.

Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.

Stir in the tomato paste and cook until it starts to brown, about 2-3 minutes.

Pour in the chicken stock, tomatoes, pumpkin puree, and salt. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.

Season with more salt, to taste, and serve with additional toppings.

Nutrition

• Calories: 233 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Cholestérol: 57 mg
• Sodium: 633 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8 g
• Protéines: 28 g