Monday, September 24, 2012

Turkey, Pumpkin & Black Bean Chili

Another chili recipe! This time I decided to whip out my slow cooker to let this cook over night. This recipe is a favorite among TLS followers and if you are thinking, "What? Pumpkin in chili??" just know that this is amazing and the flavor of pumpkin does not over power this dish in the slightest.

This delightful fall chili is originally adapted from Skinny Ms 

2 tsp olive oil
1 lb ground turkey
1 cup chopped onion
1 chopped green pepper
1 chopped yellow pepper
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes (low sodium)
1 (14.5 oz) tomato sauce (low sodium)
2 cups pumpkin puree
1/2 cup water or low sodium chicken broth
2 Tbs chili powder
11/2-2 tsp ground cumin
1/2 tsp ground black pepper
1 1/2 tsp oregano
2 (14.5 oz) cans black beans, drained & rinsed (low sodium)
Optional toppings: Low fat shredded cheese, greek yogurt, avocado

Heat the oil in a large skillet over medium heat and brown the turkey. Add the onion, garlic, bell pepper and oregano and saute for a few minutes. Put this mixture into the slow cooker and stir in diced tomatoes, tomato sauce, pumpkin puree, water or broth, spices, and black beans. Cover and cook on low for 6-8 hours.
Before cooking
After - YUM!

Also, I have made a wonderful discovery for crock pot cooking... behold:
These save the day! Virtually no clean up. Happy customer right here.

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