Crockpot Pumpkin chili with White Beans and Turkey

Now that it is officially below freezing here in the Windy City- I thought it time to bust out my crockpot.

I got a recipe the other day from a coworker who made this for a class she does. And she had it in our office prior to letting her clients sample it and it smelled so good.

So I made it a couple of days ago and not only did it taste amazing (It was also roommate approved) but it made the apartment smell like fall delicious-ness.

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Here is the recipe I used!

– 2 lb Very lean 97, or 99% ground turkey
– 1 small chopped onion
– 2-3 cloves of minced garlic
– 1 tsp chili powder
– 2 bay leaves
– 2 tsp cumin
– 1 tsp oregano
– 2 Cups Reduced Sodium chicken broth
– 2 (15 oz) cans of white great northern or navy beans (drained and rinsed)
– 15 oz can pumpkin purée (NOT pie filling)
– 4.5 oz can green chiles

-optional toppings: sour cream or plain greek yogurt and cilantro

I have found that the crockpot liners (you can see it in the above picture are lifesavers and timesavers when making crockpot recipes.

– Throw a liner in and turn the crock pot on

– Brown the turkey, once it’s browned add it to the slow cooker

– Add some olive oil to a pan and brown the onion and garlic- then add those to the slow cooker

-add in your spices and herbs

– throw in the pumpkin, broth, chiles, and beans
*** I happen to really love beans so I did two cans of northern beans as well as a can of butter beans

– Let is slow cook on high for 4 hours or on low for about 8.

Since the meat is already cooked you can get away with eating it before those times, but the flavors are more even better the longer everything sits there and stews

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I topped my chili with plain Greek yogurt and cilantro. I also added cilantro into the chili itself. In addition to the spices listed above I also used some of the Chipotle season from Mrs. Dash because it packs a great punch.

I also made Rosemary biscuits to go along with the chili, and those were delicious too!

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Here is that recipe:
Easy Rosemary Garlic Parmesan Biscuits
-2 Tbsp melted butter
-1 Tbsp extra virgin olive oil
-2 cloves of garlic (I had to use garlic powder because I ran out of garlic)
-1 1/2 tbsp fresh chopped rosemary
-2 cups Heart Smart Bisquick
-3 oz shredded Parmesan cheese
-2/3 cup fat free milk

-Preheat oven to 400, and line a baking sheet with parchment paper or aluminum foil

-Melt butter in a small pan, and add oil and half of the garlic, sauté on low heat for about 1 minute. Remove from heat and add chopper rosemary

-In a large bowl combine biscuit mix, cheese, and remaining garlic. Stir in milk and mix

***I mixed with my hands to avoid over mixing

-Drop batter by heaping spoonfuls onto cookie sheet

-Bake for 10 minutes, brush or drizzle biscuits with butter mix, bake for an additional five.

Both turned out really well, and Casey and I were very well fed for a Friday night 🙂

When I was at the store earlier that day it was easier and cheaper to buy my ground turkey in bulk so I had left over ground turkey- so I made meatballs and froze them, but that is a blog for another day.

I believe both recipes originated from SkinnyTaste.com. For the chili (1 cup) equate to about:
– 182 calories
-2.3 g of fat
-23.3 g of protein
-11 g of carb
-8 g of fiber
-430 mg of sodium

For 1 biscuit:
-113 calories
-5.4 g of fat
-4 g of protein
-13 g of carb
-268 mg of sodium

Not only is this chili tasty but it’s also super nutritious. Pumpkin is packed with Lutein, and Vitamin A, which is fantastic for vision health, and skin. 1 cup has 8 g of fiber which is considered EXCELLENT, fiber not only helps you stay fuller longer but is a wonderful GI helper. And beans are packed with iron, and a variety of B-vitamins.

What are some of your favorite “cold weather” recipes???

2 thoughts on “Crockpot Pumpkin chili with White Beans and Turkey

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