Friday, September 28, 2012

Crock Pot Turkey White Bean Pumpkin Chili

October first is Pumpkin Day for Nicole and me.

All things pumpkin are to be consumed.


Since I'm going out of town this weekend and am training someone Monday after work, that leaves me with approximately zero time to make delicious pumpkin things to shove in my face on Monday.

Oh hey! I have a freezer!


I'm prepared as ish, you guys.

I started off with this chili, which I cooked through the night last night in my crock pot. I heart that thing SO HARD.

  • 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


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.

Remove bay leaves and adjust seasoning to taste before serving.

After it was done, I divided it up into small containers and stuck in the freezer to save for Monday. In the SMALL spoonful taste I had, it was legit. Bring on Pumpkin Day.

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