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