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Latest creation: pumpkin turkey chili!

6/29/2012 *Sara-Marie* 2 Comments

A year or so ago, I remember adding puréed pumpkin to some chili I had made and ended up really liking it. Unfortunately, I don't believe I documented anywhere what I did to make that dish! So today, the idea came to mind again and I decided to document the whole process so I could repeat it in the future! And since Mark has been working ALL DAY, I have some time on my hands.

This recipe is based on ingredients I had on hand:

20 oz ground turkey breast (super lean), 3 peppers, 1 onion (not pictured), 1 can of organic pumpkin, 1 large can of diced tomatoes, spanish olives, sofrito (blend of cilantro, garlic, and peppers), sazon packet, chili powder, red pepper flakes, ground cumin, cumin seeds, oregano, salt and pepper.

 Step 1: Roughly dice all fresh veggies and set aside

3 different colored peppers and 1 small onion
Step 2: Brown ground turkey and season with all spices
Since the ground turkey breast is so lean, you will need to spray a good amount of cooking spray in your sauce pan to prevent sticking

I don't really measure out my seasonings, so use your judgment. I would be careful with the cumin seeds (just a pinch) since that gives A TON of flavor. Also, I added a couple shakes of the crushed red pepper. Feel free to add more if you like it really spicy. Otherwise, everything else I just sprinkled on until I felt like it was enough.
 Step 3: Add the whole can of diced tomatoes and all veggies.  
Add salt and pepper to the veggies before mixing in with the ground turkey. 
Cover and let simmer for about 5 minutes.

I love colorful meals. They excite me.
Step 4:  Add the whole can of pumpkin.
Stir thoroughly, cover, and let simmer on medium-low for 15-20 minutes.

pumpkin adds good carbs, fiber, vitamin a, and tons of other good for you stuff!
Step 5: Do a final mix and taste test.  
Add more spice or salt/pepper if needed. 
Mine came out perfect and didn't need anything else ;)

steamy goodness!
 Step 6: Eat up!
I decided to serve my chili with an ounce of ripe avocado, and 1/4 ounce of shredded cheese.


Because I used ground turkey BREAST, this meal was seriously low in calories and fat, but high in protein! Adding the avocado really helped keep me full since it added the necessary good fat to my meal (and amazing creamy flavor!). The whole recipe makes about 8 servings of about 1 1/4 cup each.

According to my recipe app, here are the nutritional stats for 1 1/4 cup WITHOUT the avocado and cheese:

136 calories  | 0.6 g fat  | 11.9 g carbs  | 2.7 g fiber  | 19.5 g protein  |
All stats are estimates

Since I had plenty of calories left for the day, AND I did some strength training today, I went for 2 servings with dinner.

All in all, not because I made it, but this dish is really delicious. The pumpkin flavor is very light and it has just enough spice to complement the slight sweetness of the pumpkin. You should try it and let me know of any wonderful variations!


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  1. This looks soooo good!! Come share your Sara chicken recipe on my blog!

  2. Thanks Lindsey! Would love to share any recipe--but which chicken one were you referring to?