Sunday, October 27, 2013

Slow Cooker Turkey White Bean Pumpkin Chili

It's another cool, fall Football Sunday... the perfect kind of day for a big, warm bowl of chili! Instead of my usual chili recipe (Easy Slow Cooker Turkey Chili), Amy decided to try a "white chili" recipe today. She had actually e-mailed this Turkey White Bean Pumpkin Chili recipe to herself months ago, in hopes we would make a batch of it sometime during the fall. It's a Weight Watchers recipe with lots of sweet and spicy ingredients, so I was eager to try it too!

Not only is this Turkey White Bean Pumpkin Chili low in calories and fat, it also tastes AMAZING! The pumpkin puree adds the perfect hint of "fall" flavor to this delicious spicy and sweet chili recipe. I love how the sweet corn breaks up the spiciness... and adds more texture to the chili. Amy and I really enjoyed this recipe, it will certainly before a fall staple in our house!!

Turkey White Bean Pumpkin Chili
recipe by Gina's Weight Watcher Recipes


2 lb 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
4.5 oz canned chopped green chiles
2 cups low sodium, fat free chicken broth
1 cup frozen sweet corn
salt and pepper to taste

Heat a large heavy saute pan over high heat and lightly spray with cooking spray. Add meat and cook, breaking it up until white, about 5 minutes. Add to slow cooker.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.

Add to slow cooker. Add beans, pumpkin puree, green chiles, broth, chili powder, oregano, and bay leaves.


Cover and cook on high for 4 hours or low for 8 hours.

Add frozen corn, remove bay leaves and adjust seasoning to taste before serving. 

Top with reduced-fat sour cream, cilantro, and/or chives.


*Janel (and Amy)*

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