Pumpkin Turkey Chili

Turkey. Lots of it. Is anyone else in a similar predicament after last week’s holiday festivities?

I brought home a ton of turkey after my mom’s dinner on Thursday and it has been starting at me when I got in and out of my refrigerator. I decided today that it was time to do something about it so I took to the web as anyone would do to find a recipe solution. I was surfing around a bit and came across the perfect way to re-purpose my leftovers on Tone It Up. For those of you not familiar this site is a great resource for healthy recipes as well as nutrition and workout tips. Tone It Up is a company run by two knockout personal trainers (Katrina and Karena) who make healthy living look fun as well as sexy. You can check them out here.

I changed up some of the spices and increased the amount of pumpkin as well. Below is my modification of their recipe.

Pumpkin Turkey Chili (adapted from Tone It Up)

Ingredients

  • 1 1/2 tbsp virgin coconut oil
  • 1 1/2 cups chopped onion
  • 3/4 chopped green bell pepper
  • 3/4 chopped yellow bell pepper
  • 1 can, 2 oz chopped green chiles
  • 1 1/2 large minced garlic clove
  • 1 1/2 lbs leftover chopped turkey
  • 1 can, 14 oz diced tomatoes
  • 1 can, 14  oz red kidney beans
  • 1 1/2 cans, canned pumpkin
  • 2 tbsp chili powder
  • 3/4 tbsp cumin
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Couple of shakes of cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp of cinnamon

Directions

First, heat the oil in a large skillet on medium-high heat. Next, sauté the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper, cilantro and cinnamon. Lastly, put on low heat and let it simmer for 20 minutes.

I happen to love chili and this was a great variation. The only thing I would caution is that with the turkey and beans it’s a lot denser that you would think. The recipe serves eight and I easily had two servings which snuck up on me. So less is more in this case.

 

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