Crockpot Turkey White Bean Pumpkin Chili

The holiday season is upon us and nothing screams holiday more than anything pumpkin! I've been making pumpkin breads like it's my job so I figured I could branch out and try a savory pumpkin dish. 



Recipe borrowed from & image borrowed from : http://ibakeyoueat.blogspot.com

^ She just so happens to be my talented cousin :-) So check out her awesome blog, it is full of amazing recipes. My photo didn't turn out too appetizing so I am just going to borrow her photo :-)

Ingredients:
  • cooking spray
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans (I prefer Goya) rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • chopped cilantro and chives for topping
  • salt and pepper to taste
  • low fat sour cream for topping (optional)

Preparation:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin andsauté another minute. 

Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

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