Turkey White Bean Pumpkin Chili
Rating
A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.
Ingredients
- olive oil spray,
- 2 lbs 99% lean ground turkey
- ½ teaspoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder, to taste
- 2 bay leaves
- 1½ tbsp cumin
- 1 tsp oregano
- 2 15 oz cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree, or homemade
- 4.5 oz 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
Instructions
- Slow Cooker Version
- Heat a large skillet over high heat and lightly spray with oil.
- Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
- Add oil to the skillet, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Transfer 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. Enjoy!
- Instant Pot:
- Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside.
- Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Return meat to the pot.
- Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
- Cover and cook on high pressure 25 minutes. Natural release.
- Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
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