Quick Mexican-Style Pumpkin Chili

Gluten Free
Dairy Free
Health score
47%
Quick Mexican-Style Pumpkin Chili
50 min.
6
313kcal

Suggestions


Are you ready to spice up your meal routine with a delicious and hearty dish? Look no further than this Quick Mexican-Style Pumpkin Chili! Perfect for lunch, dinner, or any time you crave a comforting bowl of goodness, this chili is not only packed with flavor but also caters to gluten-free and dairy-free diets.

Imagine the rich, savory taste of ground turkey or beef combined with the sweetness of pumpkin puree, creating a unique twist on traditional chili. The vibrant colors of red bell peppers and the warmth of spices like chili powder and cumin will awaken your taste buds and fill your kitchen with an irresistible aroma. Plus, with the addition of protein-rich beans and corn, this dish is as nutritious as it is satisfying.

In just 50 minutes, you can whip up a pot of this delightful chili that serves six, making it an ideal choice for family gatherings or meal prep for the week ahead. Each serving is a wholesome 313 calories, allowing you to indulge without the guilt. So grab your saucepan and get ready to enjoy a bowl of this comforting, flavorful chili that’s sure to become a new favorite in your household!

Ingredients

  • pound pd of ground turkey for vegan alternative (see post above )
  • 29 ounce tomatoes diced undrained canned
  • 4.5 ounce chiles green chopped canned
  • 15 ounce pumpkin puree canned (we like Libby's)
  • 15 ounce tomato sauce canned (love Muir Glen)
  • tablespoon chili powder 
  • 0.5 cup whole-kernel corn canned
  • clove garlic minced
  • tablespoons grapeseed oil 
  • teaspoon ground cumin 
  • 0.5 teaspoon ground pepper black
  • 0.5 cup onion chopped
  • cup bell pepper red chopped
  • 15.3 ounce kidney beans dark red drained canned

Equipment

  • sauce pan

Directions

  1. Heat vegetable oil in large saucepan over medium-high heat.
  2. Add bell pepper and onion, and saute for 5 to 7 minutes or until tender.
  3. Add the garlic and saute 30 seconds more.
  4. Add turkey, and cook until browned.
  5. Drain off any excess liquid.
  6. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Nutrition Facts

Calories313kcal
Protein33.49%
Fat20.72%
Carbs45.79%

Properties

Glycemic Index
42.71
Glycemic Load
5.35
Inflammation Score
-10
Nutrition Score
32.675217587015%

Flavonoids

Apigenin
0.01mg
Luteolin
0.18mg
Isorhamnetin
0.67mg
Kaempferol
0.19mg
Myricetin
0.29mg
Quercetin
8.37mg

Nutrients percent of daily need

Calories:313.42kcal
15.67%
Fat:7.67g
11.81%
Saturated Fat:1.13g
7.04%
Carbohydrates:38.16g
12.72%
Net Carbohydrates:26.41g
9.6%
Sugar:10.68g
11.86%
Cholesterol:41.58mg
13.86%
Sodium:711.92mg
30.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.91g
55.82%
Vitamin A:12727.45IU
254.55%
Vitamin C:62mg
75.15%
Vitamin B6:1.15mg
57.52%
Vitamin B3:10.4mg
51.99%
Fiber:11.76g
47.02%
Folate:156.51µg
39.13%
Manganese:0.76mg
37.96%
Phosphorus:369.54mg
36.95%
Iron:6.63mg
36.81%
Potassium:1277.61mg
36.5%
Vitamin E:5.05mg
33.67%
Selenium:19.02µg
27.18%
Magnesium:106.91mg
26.73%
Copper:0.5mg
25.2%
Vitamin K:26.33µg
25.08%
Vitamin B2:0.34mg
19.92%
Vitamin B1:0.29mg
19.41%
Zinc:2.8mg
18.66%
Vitamin B5:1.67mg
16.67%
Calcium:115.29mg
11.53%
Vitamin B12:0.39µg
6.43%
Vitamin D:0.3µg
2.02%