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RECIPE: Zesty Turkey Pumpkin Chili

RECIPE: Zesty Turkey Pumpkin Chili 2 tablespoons vegetable oil 1½ cups finely chopped onion 3 garlic cloves, finely minced 1 large red bell pepper, finely chopped 1 pound ground turkey (all white meat) 2 cans (14.5 ounces) petite diced tomatoes 1 can (15 ounces) tomato sauce 1 can (15 ounces) pure pumpkin 2 cans (15-16 ounces) kidney beans, rinsed and drained 1 can (4 ounces) diced green chilies 1 cup lower-sodium chicken broth 4 teaspoons chili powder 2 teaspoons ground cumin ¼ teaspoon ground black pepper 1 teaspoon ground Ancho chili pepper ½ teaspoon crushed red pepper, optional Heat oil in a large stock pot or Dutch oven (at least 5 quarts) over medium high heat. Add onion, garlic and bell pepper. Cook, stirring frequently, 5 to 8 minutes or until slightly softened. Add ground turkey cook until browned. Add tomatoes, tomato sauce, pumpkin, beans, chilies, broth and all spices. Bring to a boil, then reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occasionally. Thin with additional chicken broth or water if desired. Yields 6-8 hefty servings (about 13 total cups chili)

Zesty Turkey Pumpkin Chili

  • 2 tablespoons vegetable oil
  • 1½ cups finely chopped onion
  • 3 garlic cloves, finely minced
  • 1 large red bell pepper, finely chopped
  • 1 pound ground turkey (all white meat)
  • 2 cans (14.5 ounces) petite diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) pure pumpkin
  • 2 cans (15-16 ounces) kidney beans, rinsed and drained
  • 1 can (4 ounces) diced green chilies
  • 1 cup lower-sodium chicken broth
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground Ancho chili pepper
  • ½ teaspoon crushed red pepper, optional

Heat oil in a large stock pot or Dutch oven (at least 5 quarts) over medium high heat. Add onion, garlic and bell pepper. Cook, stirring frequently, 5 to 8 minutes or until slightly softened. Add ground turkey cook until browned. Add tomatoes, tomato sauce, pumpkin, beans, chilies, broth and all spices. Bring to a boil, then reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occasionally. Thin with additional chicken broth or water if desired.

Makes about 13 cups chili (6-8 hefty servings)

Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD