I have a bit of an obsession with pumpkin. Anyone who has been following this blog since the beginning will know that. Though pumpkin is a natural star in sweet recipes, I love using it in savory ones too.
My mom made this chili a while back, and recommended it to me. I’m very glad that she did. The recipe comes from Skinnytaste.
- Cooking spray
- 2 lbs lean ground turkey
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 2 (15 oz.) cans white beans (great northern or cannellini), drained and rinsed
- 4.5 oz. can chopped green chiles
- 2 cups chicken broth
- 1 (15 oz.) can pumpkin puree
- 2 bay leaves
- salt and pepper, to taste
- sour cream and cheese, for topping (optional)
Heat a large saute pan and lightly spray it with your cooking spray. Add the meat and cook until done, breaking it up into crumbles. Once it’s done, add it to the crock pot.
Add olive oil to the pan and saute the onions and garlic for a few minutes. Add the cumin and saute for a minute more. Add those to the crock pot, too.
Add the chili powder, oregano, beans, pumpkin, and broth to the crock pot. Stir a bit to combine everything. Set the bay leaves on top.
Cover and cook on low for 8 hours or on high for 4 hours.
Remove the bay leaves and taste. Adjust seasoningsif necessary. Ladle some out and enjoy! Top with sour cream or cheese if you desire.
This chili is so good! We had it for dinner one night, then again a couple nights later, and I’m eating it for lunch today. I’m not even a little bit upset. It’s that good. Plus, it’s pretty healthy!
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