Pumpkin Chili
Ingredients
-
2
large
poblano peppers
-
1
head
garlic
-
2
tablespoons
olive oil
-
2
teaspoons
salt
-
½
teaspoon
pepper
-
1
lb.
ground turkey
-
½
large
white onion, minced
-
15
oz.
canned pumpkin puree
-
30
oz.
canned diced tomatoes
-
15
oz.
canned pinto beans, drained and rinsed
-
3
tablespoons
tomato paste
-
1
tablespoon
maple syrup
-
½
cup
chicken broth
-
1
tablespoon
chipotle hot sauce
-
3
tablespoons
chili powder
-
1
teaspoon
smoked paprika
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet.
- Drizzle poblano peppers and garlic with olive oil and season with salt.
- Roast the peppers and garlic in the oven for 15 minutes, flipping halfway through.
- Let the roasted peppers cool, then remove the tops and seeds.
- Puree the roasted peppers, garlic, and pumpkin puree in a food processor.
- Cook ground turkey and onion in a Dutch oven with olive oil for 2-3 minutes.
- Add the pumpkin puree mixture and remaining ingredients to the pot.
- Bring the chili to a boil, then reduce heat and simmer for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
281
Total fat
7g
Total carbohydrates
32g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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