Ground turkey and kidney beans are joined by pumpkin and pumpkin pie spice in this fall twist on chili!
Chunky Pumpkin Chili
Ingredients:
2 pounds Lean Ground Turkey Breast
1 large Onion, diced
1 Green Bell Pepper, diced
1 (15 ounce) cans Kidney Beans, drained
1 (15 ounce) can White Northern Beans, drained
1 (46 fluid ounce) can Tomato Juice
1 (28 ounce) can peeled and diced Tomatoes with juice
1/2 cup canned Pumpkin Puree
1 tablespoon Pumpkin Pie Spice
2 tablespoon Chili Powder
1 tablespoon Ground Roasted Cumin
2 teaspoons Ground Cinnamon
Sea Salt and Ground Black Pepper, to taste
1/4 tablespoon Splenda No Calorie Sweetener, Granulated
Directions:
In a large pot over medium heat, cook ground turkey until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in both cans of beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder, cumin, cinnamon, sea salt, ground black pepper, and Splenda Granulated Sweetener. Simmer 1 hour.
Makes 8 servings.
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