Turkey Pumpkin Chili

1 cup (149g) sliced bell pepper (any color) Add 1 minced jalapeño (optional).

Mince three garlic cloves and weigh one pound (0.45 kilograms). Ground turkey, 14.5 ounces (429 milliliters). A 14.5-ounce (429-milliliter) can of diced tomatoes.

14.5-ounce (429-milliliter) can of pumpkin puree. Can of white cannellini beans, drained and rinsed 1 1/2 tablespoons (12 g) Chili powder (try a combination of spicy Mexican and chipotle).

1 teaspoon (2.1 gram) cumin 1/2 tsp (1.2g) Ground black pepper. Add salt to taste.

1/4-1/2 tsp. (0.45-0.9 g) Cayenne is optional. 1/2 cup (40 g) Serve with shredded cheese like cheddar or Colby. 1/2 cup (119 mL) of sour cream or Greek yogurt to serve.

Serve with parsley or cilantro. Crushed tortilla chips for serving.

In a medium pot, heat 1 tbsp (15 mL) of oil over medium heat. Cook onion, bell pepper, and jalapeño (optional) until tender. 

Directions

Add the minced garlic and cook for another minute. Pour the mixture into a bowl and empty the pot.

In the same pot, heat 1 tablespoon (15 milliliters) of oil. Add the ground turkey and cook for 10 minutes, or until evenly browned. Drain.

Return the onion-pepper mixture and turkey to the saucepan, then mix in the tomatoes, pumpkin, and beans. Add chili powder, cumin, pepper, salt, and cayenne (optional). Reduce the heat to low, cover, and simmer for 30 minutes.

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