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    Home » Recipes » Slow Cooker

    Slow-Cooker Turkey White Bean Pumpkin Chili

    Published: Sep 11, 2012 · Modified: Apr 1, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I came across this recipe and thought it sounded pretty interesting, so I told Dino that I planned to try a new chili out for dinner. "Why? You make one that's perfect. You don't mess with perfection." he said. "But I want to try something new. This one has pumpkin in it! It's totally different!" I replied. He remained skeptical, but didn't argue with me any further. I'm glad I tried this one out. It's really tasty and full of fall flavor. It's not as good as our good ol' standby recipe, but it's nice and different. And hey, sometimes you just need a new recipe! As a bonus, the house smells wonderful while this is cooking 🙂

    Crock Pot Turkey White Bean Pumpkin Chili

    Slow-Cooker Turkey White Bean Pumpkin Chili
    Gina's Skinny Recipes

    Servings: 9 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
    Calories: 182.6 • Fat: 2.3 g • Protein: 23.3 g • Carb: 10.9 g • Fiber: 8.8 g • Sugar: 2.1 Sodium: 429.8 (without salt)

    cooking spray
    2 lb 99% lean ground turkey
    ½ teaspoon olive oil
    1 small onion, chopped
    3 garlic cloves, minced
    1 teaspoon chili powder, to taste
    2 bay leaves
    2 teaspoon cumin
    1 teaspoon 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 saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to slow cooker.

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

    Add to slow cooker. 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!

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Ashley's Cooking Adventures

      September 12, 2012 at 3:05 am

      This looks delicious! Never thought of using pumpkin in chili but those flavors all sound so yummy.

      Reply
    2. Big Dude

      September 12, 2012 at 10:35 am

      What a unique combo of ingredients. I sampled a pumpkin beer the other day and thought it was pretty good.

      Reply
    3. Ashley

      September 16, 2012 at 12:08 pm

      Pumpkin adds such great flavor to so many things. I'm with ya on the beer, Big Dude 🙂

      Reply
    4. Anonymous

      September 28, 2012 at 8:38 pm

      I just made it and it taste's great. What a good recipte. Thanks for posting.

      Reply
    5. Ashley

      September 28, 2012 at 9:47 pm

      So glad you enjoyed it! We really liked it, too 🙂

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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