Crockpot Turkey Pumpkin Chili ( Copy )

13 250 316
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 4
Crockpot Turkey Pumpkin Chili ( Copy )
Health Highlights

Ingredients


1/2 tsp Black pepper (to taste)
1 tbsp Chili powder
2 tsp Cumin
1 can(s) (16 oz) Diced tomatoes, canned (with liquid)
2 clove(s) Garlic (finely chopped)
1 medium pepper(s) Green bell pepper (cored, seeded, chopped)
2 medium pepper(s) Jalapeno pepper (seeded, finely chopped)
1 3/4 cup Pumpkin purée, canned
1 can(s) (15 oz) Red kidney beans, canned, drained (rinsed, drained)
1/2 tsp Salt (to taste)
1 1/2 cup Water
1 medium Yellow onion (chopped)
454 gm Ground turkey, extra lean

Instructions


In a small saucepan, cook the ground turkey halfway through, just enough so you can break it into smaller pieces.
Then add the turkey and all the other ingredients into the insert of your crockpot. Stir or whisk everything together until the pumpkin puree has been dissolved or broken up.

Cook on high for 3-4 hours or low for 5-6 hours.

Can be stored in an airtight container in the refrigerator for up to 5 days.

Enjoy!

Notes:

This recipe has been changed from the original MealGarden cookbook to reduce fat.

Nutrition Facts

Per Portion

Calories 316
Calories from fat 40
Calories from saturated fat 10.1
Total Fat 4.4 g
Saturated Fat 1.1 g
Trans Fat 0
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.9 g
Cholesterol 56 mg
Sodium 789 mg
Potassium 1227 mg
Total Carbohydrate 38 g
Dietary Fiber 14.2 g
Sugars 6.0 g
Protein 38 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.7
Vegetables 4.3

Energy sources


Pygal39%462.87360820560485166.1551120129769913%403.88715488522456279.4361672003726748%292.40396414883645189.8041359561984239%13%48%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Soup




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