Fall is such a fun and busy time of year at our house. Any meal that can be prepared in the crock pot makes dinner time much easier. I made this on Sunday so we could have leftovers on Monday after soccer practice. The pumpkin flavor is very subtle and is a great way to sneak in some veggies. It also feels lighter, maybe because I don’t load it up with cheese like with most chill dishes. I topped mine off with some cilantro, scallions and a dollop of plain greek yogurt.
Taken from skinnytaste.com
cooking spray (I used a drizzle of olive oil)
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) 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
chopped cilantro and chives for topping
salt and pepper to taste
low fat sour cream for topping (optional)
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!