There’s nothing quite like digging into a bowl of hot chili on a cold and dreary day. What’s even better is when that chili practically made itself. This recipe is done in the slow cooker (crock pot) so it’s as easy as adding in the ingredients in the morning, simmer away and by dinner time, you’ll have a rich and delicious chili that combines some of the best flavors of Fall. Pumpkin, lean ground turkey and white beans make this a super satisfying dinner that not only tastes great, but also ranks high on the health scale.
- 2lbs lean ground turkey meat
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 2 cups canned pure pumpkin puree (not pumpkin pie filling)
- 2 cans white beans (or navy beans), drained and rinsed
- 1 can corn kernels, drained
- 2 chipotle peppers in adobe sauce (canned)
- 1 can chopped green chili peppers
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (or to taste)
- 2 bay leaves
- Cilantro, for garnish (optional)
- Diced green onion, for garnish (optional)
- Salt and pepper, to taste (optional)
- Large slow cooker
- Large skillet
- Large spoon
- Saute turkey meat until no longer pink, add chopped onion and garlic and cook until onion is softened. Add to slow cooker.
- Add all remaining ingredients, and stir to combine
- Set slow cooker on high for 4 hours or low for 8 hours and simmer.
- When cooked, open lid and remove bay leaves. Taste and adjust seasoning with salt and pepper. Stir well and serve, garnishing with the green onions and cilantro.
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