Turkey, Black Bean and Pumpkin

Ingredients

• Olive oil

  1 tbsp or 14g

• Ground turkey

  raw

  8 oz or 228g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Cinnamon

  ground

  1 tsp or 3g

• Chili powder

  1 tsp or 3g

• Pumpkin

  raw

  1 cup, cubed or 116g

• Tomatoes

  canned, packed in tomato juice

  2 cup or 480g

• Black beans

  canned, low-sodium, drained

  1 can or 425g

Directions

1. Warm the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink and lightly browned.
2. Season the turkey with the salt, black pepper, chili powder, and cinnamon; stir to coat and toast the spices for 30 seconds.
3. Add the cubed pumpkin and the diced tomatoes with their juices. Bring to a gentle simmer.
4. Reduce heat to low, cover slightly, and simmer until the pumpkin is tender, about 10–12 minutes, stirring occasionally.
5. Stir in the drained black beans and cook until heated through, 3–5 minutes. Taste and adjust seasoning, then serve hot.