A rich and flavorful chili made with lean ground turkey, hearty beans, and a blend of aromatic spices!
Ingredients
1 teaspoonvegetable oil
1 poundlean ground turkey (15% fat)
⅔ cupchopped onion (about ½ medium onion)
½ cup choppedgreen pepper (about 1 small pepper)
2 clovesgarlic, minced or ½ teaspoon garlic powder
1 can (15 ounces)kidney beans, drained and rinsed
1 can (15 ounces ) great northern beans, drained and rinsed
1 can (16 ounces)pumpkin
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) low-sodiumbroth
½ cupwater
2 Tablespoons packedbrown sugar (optional)
1 packagetaco seasoning mix (1.25 ounces)
To make gluten-free, choose gluten-free options for broth and taco seasoning.
Directions
Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a large saucepan, heat oil on medium heat.
Add ground turkey, onion, green pepper and garlic.
Cook and stir, breaking meat apart until it is brown and vegetables are tender.
Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar and taco seasoning.
Bring to a boil. Reduce heat, then cover and simmer for 1 hour.
Refrigerate leftovers within 2 hours.
Notes
Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube of bouillon.
Use leftover turkey cut in bite-size pieces instead of ground turkey. Sauté the vegetables, then add the turkey with the other ingredients.
No Taco Seasoning? Mix together 1 Tablespoon chili powder and 1 teaspoon each cumin and oregano. Add some red pepper flakes if you like it spicier.
This recipe can be made in a 5-quart or larger slow cooker for extra convenience. Put cooked ground turkey mixture and all other ingredients into the cooker, cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours.
This festive combination of high-fiber whole wheat flour and canned pumpkin, creamy high-protein Greek yogurt, and a delicious medley of fall spices will give your little ghouls and goblins the energy they need for all their fun-filled Halloween activities! These pancakes are easy-to-make, wholesomely nutritious, and packed with your favorite flavors of the Fall season.
Ingredients:
¾ cup nonfat Greek yogurt
¾ cup milk
2 tablespoons butter plus additional for cooking the pancakes
1 ½ cups whole wheat flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
¾ cup pumpkin purée (not pumpkin pie filling)
2 large eggs
2 tablespoons pure maple syrup or honey
1 teaspoon pure vanilla extract
FOR SERVING (Optional):
Pure maple syrup
Butter
Chopped toasted pecans
Vanilla greek yogurt
Instructions:
In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
In a small bowl or saucepan, melt the butter. Set aside to cool.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
Melt a little butter on the skillet, or coat with nonstick spray. Scoop the batter into 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Perfectly Paired: Roasted Parsnips and Carrots as Your Ideal Autumn Comfort Side. Roasting these root vegetables brings out their delightful blend of sweet, smoky, and nutty flavors, making them the ultimate accompaniment for a cozy, rainy fall day.
Ingredients:
¾ pound parsnips, peeled if needed
¾ pound carrots, peeled
1 Tablespoon vegetable oil
⅛ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Cut the parsnips and carrots into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.
3. Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
4. Add the salt, garlic powder and black pepper and stir until the vegetables are well coated with seasonings.
5. Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
6. Roast in the preheated oven for 20 to 30 minutes, stirring the vegetables half way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
7. Refrigerate leftovers within 2 hours.
Notes:
Try adding other seasonings such as thyme or onion powder.
Rinse apples and cut crosswise into thin slices. Cut out the core if desired.
Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.
Baker at 200 degrees F for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.
Remove from oven and cool. Store in an air-tight container for up to a year.
