I am a huge fan of Skinny Taste, if you have not checked it out yet.. make sure you do! This is a recipe that I originally got from the Skinny Taste Website but over time have added a few things here and there and made it even better (or so I like to think). I have indicated what makes my recipe different with bold in the recipe list. I have included the photos that Skinny Taste provided for some insight 🙂 I don’t know what it is about crockpot recipes but something about crockpots and the fall season just goes hand in hand. Also this recipe like many of my favourites is a great semi healthy recipe that does not break the budget… and does not take much time 🙂 How can it get much better?
Crock Pot Turkey White Bean Pumpkin Chili
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1
Sodium: 429.8 (without salt)
- cooking spray
- 2 lb 99% lean ground turkey
- 1/2 tsp olive oil
- 1 small onion, chopped
- 2 green peppers
- 3 garlic cloves, minced
- 1 tsp chili powder, to taste
- 1/4th pack Spicy taco seasoning mix for a kick to the meat
- 2 bay leaves
- 2 tsp cumin
- 1 tsp oregano
- 2 (15 oz cans) of white northern or navy beans, rinsed and drained (I put in 3 to make it more of a chili and added protein)
- 15 oz can pumpkin puree (not pumpkin pie filling) (I put in 2 cans to get the real pumpkin taste)
- 2 chopped medium sized Jalapeño for spice
- 2 cups low sodium, fat free chicken broth *I put 3 cups due to the pumpkin and beans being more
- fat free sour cream for topping (optional)
- chopped cilantro and chives for topping (optional)
- salt and pepper to taste
Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat, spicy taco seasoning 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, green peppers, jalapeños pumpkin puree, 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!