I am linking up with one of my favorite blogs for a great chili recipe! I made this last night and it is so SO good. Honestly, this chili tastes almost just like any regular red chili. However, this one is healthy because it has ground turkey and pumpkin in it. Yes, I said pumpkin! It is not a strong flavor in the recipe, and somehow it really pairs well with the chili powder, cumin, and garlic.
The most fun part about this chili is that I prepared it the night before, and then put it in the crockpot in the morning before I left for work. All day long I was daydreaming about it... seriously I couldn't wait to get home for it! It turned out great and my husband and I both enjoyed it so much. I hope you do too!
Turkey White Bean Pumpkin Chili
Servings: 9 • Serving Size: 1 cup • Calories: 182.6 • Fat: 2.3 g • Protein: Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1 • Sodium: 429.8 (without salt)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tsp cumin
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 low sodium, fat free chicken broth (I used 1 can plus some water)
1 tsp chili powder, to taste
1 tsp oregano
2 bay leaves
Serve with: fat free sour cream for topping, chopped cilantro and chives for topping, salt and pepper to taste, and tortilla chips
Heat a large heavy saute pan over high heat and lightly spray with oil. Add turkey 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. Put in 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. Enjoy!
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