Turkey White Bean Pumpkin Chili

This is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and pretty easy to make. When we made it, we skipped the slow cooker method and just made it in a pot on the stove and it turned out great!

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Turkey White Bean Pumpkin Chili

  • Servings: 9 Servings

Ingredients

  • Olive Oil Spray
  • 2 lbs 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
  • 1 1/2 Tbsp Cumin
  • 1 tsp Oregano
  • 2 15oz Cans White Northern or Navy Beans, rinsed and drained
  • 1 15oz Can Pumpkin Puree, or Homemade
  • 1 4.5oz Can Chopped Green Chile
  • 2 Cups Low Sodium Chicken Broth, check labels for GF
  • Kosher Salt and Pepper, to taste
  • Chopped Cilantro, Red Onion or Chives for topping
  • Greek Yogurt or low-Fat Sour Cream for topping, optional

Directions

  • 1)

    Heat a large skillet over high heat and lightly spray with oil.

  • 2)

    Add meat and cook, breaking it up until white, about 5 minutes. Transfer to crock pot.

  • 3)

    Add oil to the skillet, then onions, garlic, sauté about 3-4 minutes; add cumin and sauté another minute. Transfer to crock pot.

  • 4)

    Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.

  • 5)

    Cover and cook on high for 4 hours or low for 8 hours.

  • 6)

    Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Notes

Source: https://www.skinnytaste.com/crockpot-turkey-white-bean-pumpkin/