Pumpkin Chili
Easy turkey chili with short cut pasta, red pepper and carrot
Servings: 6 bowls
Calories: 550kcal
Cost: $25
Equipment
- Dutch oven or large pot
- medium pot
- knife
- cutting board
- strainer
Ingredients
- 1 tbsp olive oil
- 15 oz pumpkin purée
- 1 cup tomato purée
- 1 lb lean ground turkey
- 1 tsp cumin
- 2 tsp cinnamon
- 2 tsp chili powder
- 1 tsp salt
- 2 cups chicken broth
- 1 yellow onion chopped
- 3 cloves garlic chopped
- 1 cup short cut pasta
- 1 red bell pepper chopped
- ⅓ cup carrots chopped
- parsley for serving
- white cheddar shredded, for serving
- salt and pepper
Instructions
- In a dutch oven or large pot, heat the olive oil over medium heat until warm, and then add the onion, peppers, carrot and garlic. Add a pinch of salt and pepper and brown the vegetables for 4-5 minutes.1 tbsp olive oil, 1 yellow onion, 3 cloves garlic, 1 red bell pepper, ⅓ cup carrots, salt and pepper
- In the same pot, add in the ground turkey and continue to cook everything, stirring the turkey until browned all over.1 lb lean ground turkey
- Add in the pumpkin purée, tomato purée, cumin, cinnamon, chili powder, and salt and stir. Add in the chicken broth. Turn the heat on low and allow the sauce to simmer for 30 minutes.15 oz pumpkin purée, 1 cup tomato purée, 1 tsp cumin, 2 tsp cinnamon, 2 tsp chili powder, 1 tsp salt, 2 cups chicken broth
- In the meantime, make the pasta. In a pot, boil a few cups of water and add the pasta. Cook on high for 6-7 minutes and then strain.1 cup short cut pasta
- After 30 minutes, add the pasta. Serve chili with parsley and white cheddar.parsley, white cheddar