I’ve made this chili several times and always enjoy it. It makes great leftovers and can be served with rice or quinoa to bulk it up. I often add Greek yogurt as well.
I always do the first two steps the night before, let the ingredients cool, and put them in a covered bowl in the fridge overnight. Then I add those ingredients to the CrockPot the next morning when I’m putting everything together before I leave for work.
CrockPot Turkey White Bean Pumpkin Chili
(Adapted from Skinny Taste)
1 lb lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tsp cumin
1 tsp chili powder
2 bay leaves
1 tsp oregano
2 (15-oz cans) of white northern or navy beans, rinsed and drained (I use northern)
15-oz can pumpkin puree
4.5-oz can chopped green chile
2 cups chicken broth (I use homemade chicken or veggie stock)
Salt and pepper to taste
Optional Toppings: sour cream, chopped cilantro, chives, green onions
1) Cook ground turkey until white. Add to CrockPot.
2) Add oil to the saute pan, then onions and garlic. Sauté until soft (several minutes); add cumin and sauté another minute. Add to CrockPot.
3) Add remaining ingredients. Cover and cook on high for 4 hours or low for 8 hours.
4) Remove bay leaves before serving.