Turkey White Bean Pumpkin Chili

November 8, 2011 by

Just back from Cabo with the hubby and I feel like I need a vacation from my vacation!!!  I have spent the last 48 hours cleaning the house, doing laundry, checking schoolwork, playing email catchup, grocery shopping…omg I am exhausted!  I’m hoping sometime this week I’ll get a chance to plan/shop/decorate for the wedding shower I’m hosting over the weekend…I don’t know HOW you working moms do it…I sure do admire all of you!

Anywho, while my head was spinning, I found this yummy easy recipe online and tried it out…I was a little apprehensive about the pumpkin paired with turkey but my family didn’t even notice…it blends right in!

A perfect Fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices.

I found this on Skinny Taste and she cooked it in a crock pot…I decided to cook mine stovetop and it turned out delicious too! If you do use a crockpot, be sure to brown your ground turkey and saute your onions/garlic before combining everything :)

This is pretty mild as far as heat goes, so if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen; enjoy!

Turkey Pumpkin White Bean Chili

Ingredients:

  • 2 lb lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) of white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • fat free sour cream for topping (optional)
  • chopped cilantro and chives for topping (optional)
  • salt and pepper to taste

Directions:

Brown ground turkey.

Saute onions and garlic for 3 – 4 minutes.

Add onions and garlic to the browned turkey along with cumin, beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.  Simmer for 30-45 minutes.

Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

Enjoy!! And don’t forget to enter our Matcha Tea Giveaway !  I am about to indulge in a matcha latte right now :)

~Jenn

You might also be interested in:

Leave a Comment
Filed Under: Catagories, HealthyDinner Ideas, Soups
About Jennifer

I am the mother of 2 beautiful children, Presley-7 and Cash-5 and married to an amazing husband and father, Todd. I have always thought of myself as a healthy person...I've always loved sports, working out and eating healthy. However, looking back, I've actually had a lot of unhealthy habits. I've tried every diet out there : Low fat (How did I think eating a box of fat free snackwells cookies was healthy?), Low carb (can you say fried pork skins GROSS)... as well as a long stint with disordered eating which started in college as a way to avoid those "freshman 15".
Well it wasn't until my 30s that I realized those kind of diets are just a quick fix, not a lifestyle. I think all foods can fit into a healthy diet as long as you practice moderation. I have found that I feel and look my best when I am eating mostly plant-based foods. Not to say I won't indulge in a filet every now and again... but I find that I crave meat less and less ! I have recently been fascinated with trying new vegetarian recipes...I NEVER thought I could give up chicken...used it eat it everyday, but I actually don't miss it at all.
I am trying to pass these healthy eating habits onto my children so they can avoid some of the diseases related to unhealthy diets.

Thanks for reading and hope you have a healthy day !!!!

Speak Your Mind

*