Turkey Pumpkin Chili

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Garlic(180g)
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  Ground Turkey, 99% Lean(907g)
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  1½ teaspoons sea salt
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  Canned Diced Tomatoes(411g)
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  Pumpkin, Sugar Pie(960g)
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  Low Sodium Chicken Broth(600g)
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  Chipotle peppers in adobo sauce(10g)
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  Cumin, Ground(10g)
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  1 teaspoon freshly cracked black pepper
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  Beans, Black, Canned, Drained(411g)
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cilantro, Fresh
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  Avocado
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  Pumpkin Seeds (Pepitas)

Instructions

1. 1Heat the olive oil in a large soup pot over medium heat until glistening, about 1 minute. Add the onion and bell peppers, stirring occasionally, until softened and beginning to brown, 5–7 minutes.
2. 2Add the fresh garlic and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the ground turkey, breaking it apart with a wooden spoon as it cooks over medium-high heat, until no longer pink and browned throughout, 8–10 minutes.
4. 4Stir in the diced tomatoes, pumpkin, low sodium chicken broth, chipotle peppers in adobo sauce, ground cumin, and black beans. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until the pumpkin is tender and the chili thickens, 35–40 minutes.
5. 5Divide the chili evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
6. 6When ready to serve, reheat a portion in a microwave (2–3 minutes) or on the stovetop over medium heat (5–7 minutes) until heated through to 165°F.
7. 7Top each serving with sour cream, fresh cilantro, sliced avocado, and pumpkin seeds just before eating.