It's been awhile since I've opened up
Skinnytaste Fast & Slow, but while perusing it the other day I was reminded of this Slow Cooker Turkey, White Bean, & Pumpkin Chili that I have been wanting to try forever. You know I love a good crockpot meal and with the weather super cold this week chili seemed like the perfect answer. This was so easy to prep and throw in the crockpot in the morning, and while you may be asking yourself "pumpkin in chili?" it really does add a lot of nutrients and great texture and does not at all taste like pumpkin. I added a jalapeno to give it a little more kick {it probably could've used two} and luckily it tasted just as good as it had been smelling all day, making it the perfect winter dinner that I know we'll be making all season long. This one really did blow me away and I'm hoping you like it just as much as we did!
Slow Cooker Turkey, White Bean, & Pumpkin Chili
Ingredients
2 lbs lean ground turkey
1 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 cups reduced sodium chicken broth
2- 15oz cans Great Northern or navy beans, rinsed and drained
1- 15oz can pumpkin puree
2- 4oz cans diced green chilies
2 1/2 tsp salt
1 1/2 Tblsp cumin
2 tsp chili powder
1 tsp dried oregano
2 bay leaves
Optional - 1-2 jalapenos, seeds removed, diced
Optional toppings - Greek yogurt, shredded cheese, diced green or red onions, cilantro, avocado, etc
Instructions
1. Heat large nonstick skillet over high heat. Add turkey and cook, breaking up with wooden spoon, until browned, about 5 minutes. Transfer to slow cooker.
2. Add oil to skillet, reduce heat to medium, and add onion & garlic. Cook, stirring, until onion is translucent, about 5 minutes. Transfer to slow cooker.
3. To slow cooker add broth, beans, pumpkin, green chilies, salt, cumin, chili powder, oregano, bay leaves, and jalapeno {if using}. Stir well. Cover and cook on high for 4 hours or low for 8 hours.
4. Remove bay leaves and adjust seasoning to taste.
Serves 6
xoxo,
stephanie marie
