Pumpkin Bean Turkey Chili
Adapted from
Unknown
10 servings
| 1/2 c onions, chopped | 14 1/2 ozs chicken broth | ||
| 2 tsps garlic, minced | 15 1/2 ozs canned great northern beans, drained and rinsed | ||
| 1 c bell peppers, chopped | 16 ozs canned dark red kidney beans, drained and rinsed | ||
| 1 1/2 tsps oregano | 14 1/2 ozs canned crushed tomatoes, undrained | ||
| 1 1/2 tsps cumin | 15 ozs canned pumpkin | ||
| 1 1/2 tsps chili powder | 8 ozs turkey light meat, skinless, cooked and cubed | ||
| 1 tsp salt | 1/2 c water | ||
| 1/2 tsp black pepper |
In a saucepan, combine onions, garlic, bell peppers, oregano, cumin, chili powder, salt, and black pepper; cook until vegetables are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low heat.
| Calories | 158 | %CFF | 9 % | |
| Total Fat | 1 g | Saturated Fat | 0.2 mg | |
| Protein | 13 g | Cholesterol | 17 g | |
| Carbohydrates | 22 g | Sodium | 690 mg | |
| Sugars | 5 g | Fiber | 8 g | |
|
2.5 WW Points | ||||
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Rated by 2 users (4.5)
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