Fall Chili

With fall quickly approaching, I’ve been craving anything with pumpkin in it.  Last weekend I found this recipe and gave it a go.  It was super easy to make and absolutely delicious.  If you’re on the 8WW program, this is a great lunch to pair with a hearty whole grain roll and big salad.

Recipe from Skinnytaste.com.

 

 

 

Crock Pot Turkey White Bean Pumpkin Chili

This is pretty mild as far as heat goes, 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!

Cooking spray

2 lb 99% 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

Heat a large heavy sauté pan over high heat 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 chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Makes 9 servings

Nutrition per serving (serving = 1 cup)

183 calories

2.3 g fat

22.3 g protein

10.9 g carbs

8.8 g fiber

2.1 g sugar

429 mg salt

 

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