tablespoons vegetable oil large onion, chopped medium yellow bell pepper, chopped cloves garlic, minced teaspoons chili powder teaspoons ground cumin teaspoons dried oregano leaves cups beef broth (15 ounce) cans black beans, drained and rinsed cups cooked turkey meat, shredded (15 ounce) can pumpkin (10 ounce) can diced tomatoes with green chilies, undrained
INGREDIENTS
1
2
1
3
1
1
1
2
2
1/2
1/2
1/2
1
2
1/2
1
1
Heat the oil in a large stock pot over medium high heat.Add the onion and bell pepper. Cook until tender, about 8 minutes. Add the garlic and cook for another 30 seconds.
2
Stir in the chili powder, cumin, and oregano.
3
Add in all remaining ingredients. Stir well and bring to a boil. Reduce the heat to low. Simmer for one hour, stirring occasionally. Chili will thicken as it cools. If desired, remove the chili from the heat and allow it to sit for 10-15 minutes before serving.
Yield
1 cup
calories
347 kcal per serving
FAT
8.6 g per serving
caRBS
37 g per serving