Check out this tasty recipe for Turkey and Pumpkin Chili. Nothing smells better than this flavorful chili simmering away in the kitchen on a cool fall day!
What You Need
Original recipe yields 10 servings
1 Tbsp. extra virgin olive oil
1 lb. extra-lean 99% fat-free ground turkey breast
2 stalks celery, chopped
1 yellow onion, chopped
1 red pepper, chopped
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
1 Tbsp. each ancho chile pepper powder and chopped fresh thyme
1 tsp. each ground cumin and paprika
1/4 tsp. ground black pepper
1 can (28 oz.) diced tomatoes, undrained
1 can (16 oz.) pinto beans, rinsed
2 cups fat-free reduced-sodium chicken broth
1-1/2 cups canned pumpkin
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 tsp. maple-flavored or pancake syrup
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
2 green onions, chopped
6 Tbsp. KRAFT Classic Ranch Dressing
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Let's Make It
Heat oil in Dutch oven or large deep skillet on medium heat. Add turkey; cook 5 to 7 min. or until done, stirring occasionally.
Add celery, yellow onions, red peppers, jalapeño peppers, garlic and seasonings; mix well. Cook 7 to 10 min. or until vegetables are tender, stirring occasionally.
Stir in tomatoes, beans, broth, pumpkin, Worcestershire sauce and syrup; simmer on medium-low heat 1 hour or until thickened, stirring occasionally.
Top chili with cheese and green onions. Serve drizzled with dressing.
Prepare using KRAFT Lite Ranch Dressing.
Serve with lime wedges to squeeze over the individual bowls of chili.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.