PUMPKIN, TURKEY AND WHITE BEAN CHILI

  • Servings : 6
  • Preparation : 15 minutes
  • Cook time : 45 minutes
  • Calories : 360 cal
  • Carbohydrate : 41 g
  • Lipid : 11 g
  • Fiber : 12 g
  • Protein : 24 g
Le savoureux chili à la citrouille, dinde et haricots blancs de Mélanie Marchand, chef culinaire pour le blogue d'Isabelle Huot Docteure en nutrition.

Ingredients

  • 15 ml (1 tbsp) of olive oil
  • 1 onion, chopped
  • 1 book (454 g) of extra-maiger chopped turkey
  • 3 carrots , cut into small pieces
  • 3 branches of celery, cut into small pieces
  • 45 ml (3 tbsp) of chili powder
  • 750 ml (3 cups) of broth chicken or vegetable without added salt
  • 750 ml (3 cups) of pumpkin puree
  • 180 ml (3/4 cup) of tomato sauce
  • 5 ml (1 tsp. of a tea) of maple syrup
  • 45 ml (3 tsp) of fresh coriander
  • 2 laurel sheets
  • 540 ml (1 preserved) of white beans, rinsed And drained
  • Salt and pepper with taste

Garnitures

  • Light safe cream
  • Coriander Frais


Steps

1 - in a saucepan, heat the oil.


2 - sweat the onion for 2 to 3 minutes and add the chopped turkey. Cook for a few minutes until it is golden (and that It has lost its pink shade).


3 - add the carrots and celery branches and continue cooking for 2 to 3 minutes.


4 - add the chili powder and season with salt and pepper to taste.


5 add the broth, pumpkin puree, tomato sauce, maple syrup, fresh coriander and bay leaves then mix well.


6 - Simmer 25 to 30 minutes.


7 - Add the white beans and cook for 5 minutes.


8 - Serve with the toppings of your choice.




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2 comments


  • Isabelle Huot Docteure en nutrition

    @Jocelyne : Certainement, le chili se congèle! :)


  • Jocelyne Laplante

    Bonjour! Il se congèle ce chili?. Je dois préparer des repas lors de la visite de ma fille, gendre et petit-fils. Et si je peux en congeler, ce serait super.

    Merci


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