turkey-white-bean-pumpkin-chili

This recipe is an oldie, but a goodie, and I’m bringing it back for my kick off to the Fall season! This Turkey White Bean Pumpkin Chili recipe is made with pumpkin puree, ground turkey, white beans, green chiles and lots of warm spices. It spends all day simmering in your slow cooker (isn’t it so great that we’re back to slow cooker season!). I like to finish off a big bowl of this chili with lots of toppings like fresh cilantro, scallions, sliced jalapenos, a big dollop of Greek yogurt, and cheddar cheese! Trader Joe’s Pumpkin Cornbread is the perfect side dish to serve alongside this savory dish (that has a bit of a kick)! As you all know…the best part of this chili being made in the slow cooker is the set it and forget it mentality – although that might be hard as the hours go on and the savory smells fill your kitchen! Now, just break out the hoodies, cozy blankets, and turn on the Michigan State football game!

Slow Cooker White Bean Turkey Pumpkin Chili
Serves 9
A hearty chili full of Fall flavors including ground turkey, pumpkin, green chiles, white beans and spices.
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Ingredients
  1. Non-Stick cooking spray
  2. 2 pounds lean ground turkey
  3. 1/2 teaspoon olive oil
  4. 1 small onion, chopped
  5. 3 garlic cloves, minced
  6. 1 teaspoon chili powder
  7. 2 bay leaves
  8. 2 teaspoon cumin
  9. 1 teaspoon oregano
  10. 2 (15 ounce cans) white northern beans, rinsed and drained
  11. 15 ounce can pumpkin puree (not pumpkin pie filling)
  12. 4.5 ounce canned chopped green chiles
  13. 2 cups low sodium, fat free chicken broth
  14. Salt and pepper to taste
Instructions
  1. 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 slow cooker.
  2. Add olive oil to the saute pan. Then add in the onions and garlic, sauté roughly 3 - 4 minutes. Add cumin and sauté 1 minute. Add to slow cooker.
  3. Into slow cooker add beans, pumpkin puree, green chiles, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
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