Pumpkin and turkey chili

Name: Pumpkin and turkey chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Hokkaido Pumpkin; 7-10 Tbsp Salt; 1 small green, red and yellow peppers; 1 Onion; 1 TABLESPOON Olive oil; 500 g Poultry minced meat; 1 can(s) (425 ml) diced tomatoes with basil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS lactose-free sour cream; 7-10 Tbsp Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Hokkaido Pumpkin
7-10 Tbsp Salt
1 small green, red and yellow peppers
1 Onion
1 TABLESPOON Olive oil
500 g Poultry minced meat
1 can(s) (425 ml) diced tomatoes with basil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS lactose-free sour cream
7-10 Tbsp Basil

Directions

1
Wash, clean and chop the pumpkin. Cook pumpkin in salted water for about 15 minutes until soft. Quarter, clean, wash and chop the peppers. Peel and finely dice onion
2
Drain and mash the pumpkin. Heat oil in a pan. Sauté the minced meat and peppers for about 4 minutes, then add the diced onion and fry for another 2 minutes. Add tomatoes and pumpkin puree and simmer for about 5 minutes. Season with salt, pepper and paprika powder
3
Arrange in plates, put a blob of sour cream on each and garnish with basil