Pumpkin and Sweet Potato Turkey Black Bean Chili
Servings: 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 225 grams onion, chopped, 1 1/2 cups
- 275 grams red bell pepper, diced, 2 cups
- 6 whole garlic cloves, minced
- 2 pounds ground turkey breast
- 28 ounces crushed tomatoes, no salt
- 15 ounces canned unsweetened pumpkin puree
- 3 cups water
- 1½ tablespoons ground cumin
- 1½ teaspoons ground coriander
- 1½ teaspoons dried oregano
- 1½ teaspoons paprika
- 500 grams white sweet potato, diced, 3 1/2 cups
- 21 ounces black beans, cook from dried or use no salt variety canned
Optional Spices For those Not on Restricted Diet
- Salt, pepper, chili powder, for those not on a restricted diet
- 3 ounces chipotle in adobo, stemmed, seeded and chopped
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a large skillet.
- To the skillet add diced onions and stir to coat, cook for about 3 minutes.
- Place garlic and red peppers in the skillet and stir, cook for about 5 minutes.
- Remove pepper mixture from the skillet and add to a large soup pot or dutch oven.
- To the soup pot, add the tomatoes, pumpkin and water and all spices you're using. Stir to combine. If using, add all the optional spices and chipotle here as well.
- Bring the soup pot to a light boil, stir, and reduce heat to simmer.
- Place the sweet potatoes in the soup pot and cook for about 20 minutes or until they just start to soften slightly.
- Heat another tablespoon of olive oil in the skillet over medium heat.
- Place turkey in the skillet and brown until thoroughly cooked.
- After the sweet potatoes have been in 20 minutes, add the turkey to the soup pot.
Equipment
Nutrition
Serving: 275gramsCalories: 395kcalCarbohydrates: 49gProtein: 38gFat: 7gFiber: 14gNet Carbohydrates: 35g