Crock-pot turkey white bean pumpkin and poblano chili

Crock-pot turkey white bean pumpkin and poblano chili

  • Servings: 8
  • Time: 4-8hrs
  • Difficulty: easy
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INGREDIENTS

  • cooking spray
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1tsp chiptole chili powder
  • 2 roasted poblano peppers
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans (I prefer Goya) 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
  • chopped cilantro and chives for topping
  • salt and pepper to taste
  • low fat sour cream for topping (optional)

DIRECTIONS

  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 crock pot.
  2. Add oil to the saute pan, then onions, garlic, poblano peppers, sauté about 3 – 4 minutes; add cumin and sauté another minute.
  3. Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chipotle chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
  4. Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Recipe adapted from Skinnytaste.com’s website.