Turkey Pumpkin Chili & Corn Muffins
6servings chili
6servings chili
Chili Ingredients
  • 2tablespoons olive oil
  • 1tablespoon butter
  • 1 small yellow onionchopped
  • 2cloves garlicminced
  • 1pound ground turkey meat
  • 1can diced tomatoeswith liquid, 14.5 oz
  • 1can kidney beansrinsed and drained, 15 oz
  • 115-ounce can pumpkin puree
  • 1cup chicken stock
  • 1tablespoon chili powder
  • 1teaspoon ground cumin
  • Salt and Pepper
Optional Toppings
  • avocados
  • diced tomatoes
  • Shredded Lettuce
  • Shredded Cheese
  • Sour Cream
Corn Muffin Ingredients
  • 1 ¾cups all-purpose flour
  • ½cup yellow cornmeal
  • 1tablespoon baking powder
  • 1cup powdered sugar
  • 2 large eggs
  • 1 ½teaspoon salt
  • 1cup 2% milk
  • ¼cup vegetable oil
  • 1cup 2% milk
  • ¼cup vegetable oil
Chili Directions
  1. Heat oil and butter together in a large pot over medium high heat. Add onion. Cook, stirring frequently, until onion begins to turn translucent in color. Add garlic, and continue to cook until onion is tender.
  2. Add turkey. Cook, stirring frequently, until turkey is browned.
  3. Add tomatoes, kidney beans, chicken stock, chili powder, cumin, salt, and pepper. Stir until thoroughly mixed, and bring the mixture to a boil.
  4. Cover and reduce heat to medium, bringing chili to a simmer. Simmer for 30 minutes or more.
  5. Ladle chili into bowls and serve with desired toppings. Makes 6 – 1 ½ cup servings.
Corn Muffin Directions
  1. Preheat oven to 400˚ F.
  2. Coat cups of a mini muffin pan with non-stick cooking spray.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in a medium side mixing bowl.
  4. Crack eggs into a small bowl, and beat.
  5. Add eggs, milk, and oil to dry ingredients. Using a whisk or hand mixer on medium speed, combine the wet ingredients with the dry ingredients. Mix for 30 seconds or until all ingredients are thoroughly combined.
  6. Portion a #40 measuring scoop into each mini muffin cup. If a #40 measuring scoop is unavailable, the amount is equivalent to a heaping Tablespoon.
  7. Bake muffins for 10-12 minutes, or until golden brown. Makes 15 mini corn muffins
Recipe Notes


Chili – per 1 ½ cups

280 calories, 13 g fat, 580 mg sodium, 23 g CHO, 8 g Fiber, 20 g Protein

Corn Muffins – per 2 muffins

127 calories, 4 g fat, 45 mg sodium, 20 g CHO, 3 g Protein


Recipe by Amy Halfmann.

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