Like it or not, the leaves are falling. And, for many, that means spending weekends outside with rake in hand. When lunchtime rolls around, there’s nothing like a hot bowl of protein-packed chili to warm you up and replenish your energy.
This season, switch it up by adding a distinctly different taste to your chili: pumpkin. This simple pumpkin chili recipe will keep you warm and energized, and it’s heart healthy, too!
If you love the taste of pumpkin, this unique twist on chili just might become a fall favorite. Pumpkin chili is easy, delicious and good for you. Registered Dietitian Nutritionist Sue Ryskamp, who served it up at her monthly“Nutritious Is Delicious” food-tasting event to rave reviews, shares her recipe.
1 lb lean ground turkey
1 medium onion, chopped
1 cup canned organic pumpkin
2 Tbsp chili powder
2 Tbsp pumpkin pie spice
¼ cup brown sugar
1 Tbsp cider vinegar
1 (14 oz) can no-salt-added tomato sauce
1 (15 oz) can no-salt-added light red kidney beans, drained and rinsed
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