Tuesday, October 23, 2012

Turkey Pumpkin White Bean Chili

This is the most perfect fall dinner! The Pumpkin adds a slight nutty flavor while giving the chili an extra nutritional boost of vitamin A. :-)

What's even better? This is a super easy slow cooker recipe. This will cook all day long and be ready to eat by the time you get home from work. I would seriously love to thank who ever invented the crock pot.. It's a MUST-HAVE!! 

This recipe is adapted from the wonderful "Skinny Taste" website. She has even more amazing fall recipes! Check out her site - www.skinnytaste.com  :-)

  • 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) of white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups organic, low sodium, fat free chicken broth
  • Dallop of Greek Yogurt (for topping)
  • shredded reduced fat cheddar cheese (for topping)
  • salt and pepper to taste

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 and sauté 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.

Remove bay leaves and adjust seasoning to taste before serving.

Makes 8-9 servings.

Nutritional Facts:'
(without the yogurt & cheese topping)
1 cup: 182.6 calories, 2.3g fat, 10.9g carbs, 23.3g protein

ENJOY! :-)

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