Turkey White Bean Pumpkin Chili

You can make this delicious fall chili in a slow cooker or Instant Pot for an easy, low-effort meal. Garnish with fresh cilantro, scallions, jalapeños, or cheddar cheese and enjoy a nourishing lunch or dinner. Serves: 9

Ingredients

  • Olive oil spray
  • 2 lbs 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
  • 1  1/2 tbsp cumin
  • 1 tsp oregano
  • 2 15 oz cans white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree
  • 4.5 oz can chopped green chiles
  • 2 cups low sodium chicken broth, check labels for GF
  • Kosher salt and pepper to taste
  • Optional toppings: chopped cilantro, red onion, chives, Greek yogurt, or low-fat sour cream.

Preparation

Slow cooker

  1. Heat a large skillet over high heat and lightly spray with oil.
  2. Add turkey; while cooking, break up turkey into small pieces until white, about 5 minutes. Transfer to the crock pot.
  3. Add oil to the skillet, then onions and garlic. Sauté about 3-4 minutes; add cumin and sauté another minute. Transfer to crock pot.
  4. 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.
  5. Remove bay leaves and adjust seasoning to taste before serving.

Nutritional Information

Serving size: 1 cup

  • Calories: 273
  • Protein: 32 g 
  • Carbs: 31 g 
  • Fiber: 12 g 
  • Fat: 2.5 g

Source: modified from skinnytaste at skinnytaste.com