Pumpkin Chili High Protein Meal Prep Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 1.5 lbs extra lean ground turkey or ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree (not pie filling)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes, or until the onions are translucent and the peppers have softened.
- Brown the Protein: Add the ground turkey or beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the meat is fully browned and no longer pink. Drain any excess fat if necessary.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 1 minute until the spices are fragrant. This helps to toast the spices and unlock their full flavor.
- Combine the Base Ingredients: Pour in the pumpkin puree, crushed tomatoes, black beans, kidney beans, and broth. Stir everything together until the pumpkin is fully incorporated and the mixture is well combined.
- Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This allows the flavors to develop and the chili to thicken slightly.
- Portion for Meal Prep: Once cooked, let the chili cool slightly. Divide the chili evenly into six airtight meal prep containers. This ensures you have perfectly portioned meals ready for the week.