Prep Time: 10 mins
Total Time: 30 mins
Makes: 8 servings
1 onion, diced
4 carrots, peeled and chopped
1 cup red bell pepper, chopped (about 1 red pepper)
2 zucchini, chopped
3 cloves garlic, minced
1 1/2 cup black beans, drained and rinsed
2 Tbs olive oil
1 lb turkey breast, ground
1 Tbs chili powder
1 tsp cumin, ground
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 1/2 cup tomatoes, canned diced
1 1/2 cup pumpkin purée
4 cup chicken stock, low-sodium
salt, to taste
pepper, to taste
Dice the onion, carrots, pepper, zucchini, and mince the garlic cloves.
Drain and rinse the black beans.
Heat oil in a large pot over medium heat. Add the onion and garlic. Cook until tender, about 5 minutes. Add the carrots, peppers, and cook for an additional 5 minutes, until carrots begin to soften.
Add the turkey, and cook until browned, breaking up the ground turkey into crumbles.
Stir in the chili powder, cumin, cinnamon, and cayenne pepper, and cook for an additional minute.
Add in the zucchini, diced tomatoes, pumpkin purée, chicken stock, and black beans; stir to combine.
Bring the chili to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.
Season with salt and pepper to taste.
Recipe Source: Living Plate RX Meal Plans