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.
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.
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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.