Crockpot Turkey White Bean Pumpkin Chili

Fall is quickly approaching (yay!), which means cooler weather, busier schedules, and more PUMPKIN in our diets.  At least that's what it means in our house.

I love pumpkin season.  I'm a bit of a pumpkin hoarder actually.  The second I see pumpkin on the shelves, I leave with half a cart load.  Consequently I've sat through a few interventions from my husband on the matter.

Most pumpkin recipes are things you're pulling out of the oven, things like cookies, muffins and pies.  This recipe doesn't require quite as much work, and also doesn't come with as much guilt either.

This is a Skinny Taste recipe that you make in the crockpot.  And before you raise your eyebrows at pumpkin in your chili, let me ease your mind.  The only thing the pumpkin does is add a velvety creaminess and richness to your chili.  You can't taste it.  If you have a picky eater at home, just don't tell them that there is pumpkin in it, they'll never know. 

I ate this when I was on my strict weight lifting diet.  It has plenty of protein and fiber and is absolutely delicious.  Be sure to enjoy a big comforting bowl when the weather cools!


Crockpot Turkey White Bean Pumpkin Chili
From SkinnyTaste

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
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, 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
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions
 
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.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.
 
 Add 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.