Turkey Pumpkin Chili Recipe
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Foolproof Living · by Aysegul Sanford★ 4.8 (6)

Turkey Pumpkin Chili Recipe

NUTRITION · PER SERVING65M COOK
CAL 34%·PRO 58%
CARBS 49G29% OF CAL
8G FIBER0G ADDED15G INTRINSIC25G OTHER15G TOTAL SUGAR
FAT 44G59% OF CAL
17G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced turkey and pumpkin chili with warm aromatics, coconut milk, and a blend of warm spices. Hearty and comforting, made even more nutritious with quinoa.

mainamericansoupporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 3 pounds 9 cups pumpkin (or butternut squash) , peeled, seeded and cut into ½-inch cubes
  • 2 medium-sized onions (sliced into ½-inch thin)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper (freshly ground)
  • 2 cups water (room temperature)
  • ¼ cup lightly salted peanuts (chopped)
  • 2 tablespoons extra virgin olive oil
  • 1 large red or yellow bell pepper (seeded and cut into small (½-inch) pieces))
  • 1 jalapeno (seeded and chopped)
  • 1 pound ground turkey
  • 3 cloves of garlic (peeled and minced)
  • ½ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 tablespoons fresh ginger (grated)
  • 3 cups vegetable (or chicken stock)
  • 1 14.5 oz canned diced tomatoes
  • 1 13.5 oz canned full-fat coconut milk
  • 1 cup white quinoa (rinsed thoroughly)
  • ½ cup lightly salted peanuts (roughly chopped)
  • ¼ cup fresh parsley (roughly chopped)
PREP
20M
SODIUM
1399MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.