Turkey Pumpkin Crock Pot Chili

 

Fall is upon us, which means it's time to use one of my favorite ingredients: Pumpkin.  It just makes everything taste like fall.  Pumpkin pies, pumpkin cupcakes, pumpkin thyme alfredo, give me all of it.

I found this recipe on a wonderful blog for healthier recipes that aren't typical lame health food: Skinnytaste.  Expect to see a lot more recipes from there in the future.  For this recipe though I cut everything in half and adjusted the spices somewhat.

Turkey Pumpkin Crock Pot Chili

Servings: 4-6

Ingredients:

Cooking spray
1lb Ground Turkey
1/2 tsp Olive Oil
1/2 Small Onion, chopped
2 Garlic Cloves, minced
1 tsp Chili Powder, to taste
1/2 tsp Thyme
1-2 Bay Leaves
1 tsp Cumin
1/2 tsp Oregano
1 15 oz can of White Northern Beans, rinsed and drained
1 cup of Canned Pumpkin Puree (not pumpkin pie filling)
2 oz Canned Chopped Green Chile
1 cup Low Sodium Chicken Broth
Sour Cream for topping (optional)
Chopped Cilantro and Chives for topping (optional)
Salt and Pepper to taste

I put in the full 15oz of pumpkin puree,  so yours 
may look a  little more watery than mine.

Directions:

Heat a large saute pan on high and lightly spray with oil.  Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

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

Add to crock pot.  Add beans, pumpkin puree, green chills, broth, chili powder, oregano, thyme and bay leaf.  Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaf and adjust seasoning to taste before serving.