I originally blogged about this chili, following a recommendation from my mom that I make it, about 3 years ago. I’ve been making it on the regular ever since. Even Sean, who tires easily of pumpkin, loves it.
- Cooking spray
- 2 lbs 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
- Greek yogurt/sour cream and cheese, for topping (optional)
Heat a large skillet and lightly spray it with the cooking spray. Add the turkey and cook over medium heat until browned, breaking it up into crumbles as you go. Once it’s cooked through, add it to the crock pot.
Add olive oil to the pan and sauté the onions and garlic for a few minutes, until the onions start to be translucent. Add the cumin and cook for a minute more. Add these to the crock pot.
Add the chili powder, oregano, beans, pumpkin, and broth to the crock pot. Stir a bit to combine. 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 the seasonings if necessary. Top with Greek yogurt/sour cream and/or cheese if you desire (highly recommended!).
I ended up going with some 0% Greek yogurt and a little shredded Gouda, because I’m fancy like that. Also the Gouda was on sale.