Pumpkin Chili

Note: Nice served with fresh cornbread.

Ingredients:

• 1 tbsp. olive oil
• 1 tsp. oregano
• 1 lg. onion, chopped (about 1-1/2 cups)
• 1 15-oz. can pumpkin puree
• 1 lg. red pepper, seeded, chopped
• 2 15-oz. cans (about 3 cups) kidney beans, drained, rinsed
• 1/2 jalapeno pepper, seeded, chopped
• 2 14.5-oz. cans diced tomatoes, not drained
• 3 cloves garlic, minced
• 1 cup chicken broth (or more to consistency)
• 1 lb. ground turkey breast
• Salt & pepper to taste
• 1-1/2 tbsp. chili powder

Directions:

1. Heat olive oil in a large nonstick skillet over medium heat.
2. Add onion, peppers, and garlic. Cook about 5 minutes or until tender.
3. Add turkey, chili powder and oregano, and cook until turkey slightly browned, stirring occasionally to prevent sticking.
4. Add the pumpkin, beans, tomatoes, broth, salt, and pepper.

Cover and cook over low heat for 10-15 minutes, checking to make sure there is enough fluid to prevent sticking.

Yield: 8 portions. Each portion provides about 260 calories, 20g protein, 9g fat (2g sat), 37mg cholesterol, 27g carboydrate, 8g fiber, 435mg sodium, 715mg potassium, and 75mg calcium.