The Core Diet Blog

The following content was provided by Registered Dietitian, Leslie Why.

I would love to claim this one as my own but at some point, somewhere along the line, I tore it out of a triathlon, running or cycling magazine and didn't jot down the very noble creator of this dish. So if you're looking for a warm hearty meal to share with your family (and that is true to The Core), this one will knock your socks off with all its nutritional benefits AND taste. All of the color included in this recipe is an immediate indicator of its high amount of antioxidants and other health boosting nutrients. Both pumpkin and red bell peppers, and any other red and orange colored fruits/vegetables are rich in Vitamin C and Vitamin A. Both are antioxidants that rid your body of toxins created as by-products when your body is under stress (i.e. heavy bouts of training, fighting off colds or the flu, stressful times at work, etc). In addition, winter squash and pumpkin are both high in many of the B-vitamins essential for energy production. Vitamin B1 helps to convert blood sugar to energy. Vitamin B3 is needed for the metabolism of carbohydrates and fats into energy, not to mention the maintenance of muscle and nerve function. Serving up a bowl of this turkey pumpkin (or squash) chili will make sure your body is in tip-top shape to take on your pre-season training.

INGREDIENTS
• 2 tablespoons olive oil (can substitute canola oil)
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 jalapeños, ribs and seeds removed and minced
• 2 cloves garlic, minced
• 1 pound lean ground turkey (>97% lean)
• 1 can (14.5 ounce) diced tomatoes
• 1 can (15 ounce) pumpkin puree or 2 cups pureed winter squash
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (15 ounce) white, black or kidney beans, drained

Optional items to add:
• 1 TBSP of Cinnamon (remember Jaime's earlier post on the health benefits of cinnamon!)
• 1 8 oz can of tomato paste
• If doubling try using 1 cup water and 1 cup tomato sauce
• If doubling try using 1 can of black beans and 1 can of red beans. Always rinse beans before using and if possible choose organic beans in BPA free cans.

Storage Ideas:
Store in freezer for up to 3 months in 2 cup glass pyrex or BPA free plastic containers, pull one out the night before or that morning for a great lunch or dinner!

DIRECTIONS:(If making with winter squash: pierce skin with a fork, slice squash in half, place face-down and bake at 375 degrees for 45 minutes. Separate the squash from the skin and puree in a blender)

1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender.
3. Add turkey; cook until browned.
4. Add tomatoes with juice, pumpkin puree (or squash puree), water, chili powder, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low. Add beans, cover; stirring occasionally, for 30 minutes.
6. Serve hot. Makes 6 servings

Nutrition Information