Monday, November 22, 2010

Core Diet | Blog » Seasonal Core Crowd Pleaser ~ Turkey Pumpkin Chili

Core Diet | Blog » Seasonal Core Crowd Pleaser ~ Turkey Pumpkin Chili: "INGREDIENTS
• 2 tablespoons olive oil (can substitute canola oil)
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 jalapeños, ribs and seeds removed and minced
• 2 cloves garlic, minced
• 1 pound lean ground turkey (>97% lean)
• 1 can (14.5 ounce) diced tomatoes
• 1 can (15 ounce) pumpkin puree or 2 cups pureed winter squash
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (15 ounce) white, black or kidney beans, drained"

Optional items to add:
• 1 TBSP of Cinnamon (remember Jaime’s earlier post on the health benefits of cinnamon!)
• 1 8 oz can of tomato paste
• If doubling try using 1 cup water and 1 cup tomato sauce
• If doubling try using 1 can of black beans and 1 can of red beans. Always rinse beans before using and if possible choose organic beans in BPA free cans.
Storage Ideas:
Store in freezer for up to 3 months in 2 cup glass pyrex or BPA free plastic containers, pull one out the night before or that morning for a great lunch or dinner!
DIRECTIONS: (If making with winter squash: pierce skin with a fork, slice squash in half, place face-down and bake at 375 degrees for 45 minutes. Separate the squash from the skin and puree in a blender)
1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender.
3. Add turkey; cook until browned.
4. Add tomatoes with juice, pumpkin puree (or squash puree), water, chili powder, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low. Add beans, cover; stirring occasionally, for 30 minutes.
6. Serve hot. Makes 6 servings

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