Pumpkin Chili | Food | Illinois Extension | UIUC

Ingredients

• 1 lb. lean ground turkey
• 1 small white onion, washed and diced
• 3 teaspoons garlic, minced
• 1 Tablespoon olive oil
• 1(15 oz.) can pumpkin puree
• 1 (29 oz.) can tomato puree
• 1 (4.5 oz.) can green chilies
• 1 (15 oz.) low-sodium black beans, drained
• 1 (15 oz.) low sodium kidney beans, drained
• 1 cup skim milk
• 1 teaspoon dried parsley
• 2 Tablespoons chili powder
• 1 teaspoon oregano
• 2 teaspoons cumin
• Wash hands with soap and water.
• Over medium heat, brown turkey, and cook until turkey reaches an internal temperature of 165°F. Drain excess fat.
• Add olive oil and sauté garlic and onions until onions are translucent.
• Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for 25-30 minutes, stirring occasionally. Add milk.
• Serve with non-fat Greek yogurt or a dollop of hummus and whole wheat crackers.