Turkey – Pumpkin Chili

It seems like pumpkin is turning up in everything this time of year.  When I read about the health benefits of pumpkin, the antioxidants and fiber, and see that a cup of pumpkin puree has only 1 Weight Watchers point, it’s no wonder.  I’ll be looking for more ways to work it into my diet.

Ingredients

1.2 lb. extra lean ground turkey
2 T. taco seasoning, (or one packet)
1 1/2 t. kosher salt
1 onion, diced
3 large cloves garlic, minced
2 stalks celery, diced
2 green bell peppers, diced
3/4 c. diced green chili
1 jalepeno, seeded & deveined, finely diced
28 oz. can diced tomatoes, undrained
15 oz. can black beans, undrained
15 oz. can pinto beans, undrained
15 oz. can red kidney beans, undrained
15 oz. can pumpkin puree
4 c. chicken broth
1/4 t. cinnamon
salt, to taste

For a more stew-like chili, stir 1/2 c. corn starch into 1 c. cold water.  Add to chili after cooking 1 hour and simmer until thick.

Directions

Season ground turkey with taco seasoning, and kosher salt; brown in a large dutch oven.   Add remaining ingredients (except cornstarch and water).  Simmer 1 hour.  If desired add cornstarch & water.

Yields 24-1 cup servings, 2 WW Points per cup