Turkey and Pumpkin Chili
Are you looking for ways to eat healthier? Then, like many others that have come before you, you're sure to find these "healthier light meals" tend to leave you starving shortly after. Hello chili. Chili is the almost perfect health food. The best versions use little oil and are jam packed with vegetables and beans which tend to be loaded with nutrients, high in fiber and low in fat.
This offbeat chili features pumpkin which adds a slightly nutty flavor (although not necessarily sweetness), provides delightful thickness and, like any good chili, it tastes even better as leftovers.
You could also substitute sweet potato or butternut squash puree for a similar flavor. We paired this chili with warm Pumpkin Biscuits and settled in for a cozy evening in front of the fire ready to brave the cooler Pennsylvania fall temperatures.
As warm Summer evenings turn to crisp Fall nights, sunflowers fade and pumpkins appear, ready to take their rightful place on the harvest landscape. This chili dish has become one of our very favorites and will make it's way to our dinner table many more times before the warm weather returns.
- 2 LB lean ground turkey
- 1/2 tsp olive oil
- 1 small, yellow onion, chopped
- 2 tsp Roasted Granulated Garlic
- 2 Tbsp Hill Country Chili Powder
- 2 Bay Leaves
- 2 cans (15 oz) white northern beans (any white bean would work as well)
- 1 can (15 oz) pumpkin puree - do not use pumpkin pie filling, it is not the same thing.
- 2 cups low sodium chicken broth
- Heat oil in large pot over medium-high heat
- Add onions, and saute until onion is softened
- Add turkey, cook until turkey is cooked through, use a spoon to break meat up during cooking - about 5 minutes.
- Transfer meat and onions to 4-quart or larger slow cooker
- Add garlic, chili powder, beans, pumpkin and chicken broth
- Stir to combine then add bay leaves
- Cover and cook on low 4 to 6 hours
- Remove bay leaves before serving