Ingredients
1 lb ground turkey
1 cup canned pumpkin puree (unsweetened)
2 cups low-sodium chicken broth
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 small yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
Salt
Black pepper
Instructions
Heat olive oil in a large pot over medium heat
Brown ground turkey, breaking into small pieces
Add onion, garlic, and bell pepper; sauté until softened
Stir in chili powder, cumin, and oregano until fragrant
Add diced tomatoes, pumpkin puree, chicken broth, and kidney beans
Bring to a boil, reduce heat, and simmer 20-25 minutes
Season with salt and black pepper
Serve warm with optional toppings like avocado or lime
Notes
For a smoother texture, blend 1/2 cup of pumpkin puree with a fork before adding to the pot
If time permits, roast red bell pepper for extra caramelization
Store in airtight containers for up to 4 days or freeze for 3 months
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Stovetop Simmering
- Cuisine: American
- Diet: High Protein (Non-Vegetarian)
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 5600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg