Slow Cooker Turkey, White Bean and Pumpkin Chili
From Skinnytaste Fast and Slow by Gina Homolka
Pumpkin in chili? Yup! The pumpkin not only sneaks in extra vitamins and nutrients, it also gives the chili a beautiful golden hue and a rich creamy texture. And my kids don’t even know it’s in there! This dish is very mild, which makes it family friendly. If you want to kick up the heat a bit, just add jalapeño or serrano peppers along with the mild green chiles.
2 lbs. Ground Turkey, 93% Lean
1/2 tsp. Kosher Salt
1 tsp. Stew Leonard’s Extra Virgin Olive Oil Weekly Special
1 small Onion, chopped
3 Garlic Cloves, minced
2 cups Reduced Sodium Chicken Broth
1 (15 oz.) cans Pumpkin Puree, unsweetened
1 (15 oz.) cans Navy Beans, rinsed & drained
2 (4 oz.) cans Mild Green Chilies, chopped
1-1/2 tbs. Cumin, ground
2 tsp. Chili Powder
1 tsp. Oregano, dried
2 Bay Leaves
Heat a large nonstick skillet over high heat. Coat with cooking spray and add the ground turkey and 1 teaspoon of the salt and cook, using a wooden spoon to break the meat into pieces as it browns, about 5 minutes. Transfer to a slow cooker.
Add the oil to the skillet, reduce the heat to medium, and add the onion and garlic. Cook, stirring, until the onion is translucent, 3 to 4 minutes. Transfer to the slow cooker.
To the slow cooker, add the broth, beans, pumpkin, green chiles, cumin, chili powder, oregano, bay leaves, and the remaining 11⁄2 teaspoons salt. Stir well. Cover and cook on high for 4 hours or on low for 8 hours.
Remove the bay leaves and adjust the seasoning to taste before serving.
SKINNY SCOOOP: Here are some of my favorite toppings for chili, and you can use any combination you like: chopped red onions, chopped scallions, fresh cilantro, diced avocado, diced jalapeño, light sour cream, and/or shredded cheddar cheese.