Name: Turkey and Pumpkin Seed Chili
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons pumpkin seed oil or olive oil; 2 cloves garlic, finely chopped; 1 small yellow onion, chopped; 1 to 2 red or yellow bell peppers, chopped; 1 pound ground turkey or chicken; 1 1/2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon unsweetened cocoa powder; 1 teaspoon salt; One 15-ounce can diced tomatoes with their juice; 1 cup low-sodium chicken broth or water; 1/3 cup pumpkin seeds; 2 tablespoons flaxseed meal; One 15-ounce can black beans, rinsed and drained

Directions

In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.
Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Silvana Nardone

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Turkey and Pumpkin Seed Chili

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