crock pot white bean chili

White bean chili with a pumpkin base. Sounds odd, but it is great! Pumpkin works, it isn't sweet and it blends well with flavors. Servings: 9 • Serving Size: 1 cup Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1

Photo by cindy H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • cooking spray (I used my Misto)

  • 2

    lb 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

  • 2

    tsp cumin

  • 1

    tsp oregano

  • 2

    (15 oz cans) of white northern or navy beans, rinsed and drained

  • 15 oz can pumpkin puree (not pumpkin pie filling)

  • 4.5

    oz canned chopped green chile

  • 2

    cups low sodium, fat free chicken broth

  • fat free sour cream for topping (optional)

  • chopped cilantro and chives for topping (optional)

  • salt and pepper to taste

Directions

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot. Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add 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. Enjoy!

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