Pumpkin turkey chili, pumpkin spice, pumpkin banana recipes (10/30/17)

Pumpkin Turkey Recipe

INGREDIENTS

• 2 teaspoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• Kosher salt and black pepper
• 1 package (20 ounces) lean ground turkey (93% lean)
• 1-2 chipotle in adobo, seeded and minced (depending on how spicy you like it)
• 2 teaspoons adobo sauce (from the can)
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 2 cans (15.5 oz) black beans, drained and rinsed
• 1 can (15 oz) canned pumpkin
• 1 can (14.5 oz) diced, fire-roasted tomatoes
• 1 cup low sodium chicken stock
• 3 tablespoons chopped cilantro

Optional garnishes:

• shredded reduced fat cheddar cheese, reduced fat Greek yogurt sour cream, cilantro sprigs, chopped onion and avocado

INSTRUCTIONS

1. Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, pepper and garlic and stir to coat with the oil. Season the vegetables with salt and pepper and cook, stirring occasionally, until softened, 4-5 minutes. Add the turkey and cook until browned, breaking it up as it cooks. Stir in the chipotles, adobo sauce, cumin, oregano, 1 teaspoon salt and ½ teaspoon black pepper. Then add the beans, pumpkin, tomatoes, and chicken stock and stir to combine well.
2. Simmer the chili, partially covered, for 20 minutes. Stir in the cilantro. Taste and adjust seasoning as desired. To serve, spoon chili into bowls and serve plain or topped with desired garnishes like cheese, yogurt/sour cream, cilantro, onion and/or avocado.

Pumpkin Banana Snack Bites Recipe

½ cup canned pumpkin puree
½ cup peanut butter
1 medium ripe, banana mashed
½ cup old fashioned oats
1 egg
1 tablespoon of honey
1 teaspoon of vanilla extract
¼ cup chocolate chips (can also substitute chopped dried fruit like cranberries or dates)

Preheat oven to 375 degrees

In a large mixing bowl, combine all the ingredients and mix well.
Spoon the batter into a greased mini muffin tin.
Bake in the oven for 20 minutes until cooked through.
Cool and serve (the bites can also be frozen)

• 2 cups whole wheat pastry flour or mix of white whole wheat and all purpose
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice (can substitute 2 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice or cloves)
• 1 cup canned pumpkin
• 1 container siggi’s Pumpkin & Spice 2% yogurt (can substitute Vanilla 0% or 4% yogurt)
• 1 cup milk
• 3 tablespoons coconut oil or melted butter
• 3 tablespoons maple syrup
• 2 large eggs yolks and white separated
• 1 ½ teaspoon vanilla extract
• Optional toppings: siggi’s yogurt maple syrup and/or chopped pecans

Instructions

1. In a large bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.

2. Whisk the pumpkin, yogurt, milk, coconut oil, maple syrup, egg yolks, and vanilla.

3. Pour the dry ingredients into the wet ingredients and stir until just combined.

4. Beat egg whites until stiff. Fold into the batter.

5. Pour some of the batter into a waffle maker, spreading it out. Cook according to directions (for my waffle maker, I used 1 cup batter to make 4 waffles). Repeat with the remaining batter.  

6. Top waffles with a dollop of siggi’s yogurt, maple syrup and/or chopped pecans