A perfect fall chili made with pumpkin puree, ground turkey, white Beans, green chili and spices. 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.

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!


recipes
Servings: 9 • Serving Size: 1 cup •
Calories: 272.5 • Fat: 2.5 g • Protein: 32 g • Carb: 31 g • Fiber: 12 g • Sugar: 2.4
Sodium: 499 (without salt)

Ingredients:

• 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) white northern or navy beans (I prefer Goya) 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
• chopped cilantro and chives for topping
• salt and pepper to taste
• low fat sour cream for topping (optional)

Directions:

You can sauté the onions and garlic if you want and brown the turkey but I just throw it all in the crock pot. Good for a cold day.

looks great! thanks for sharing!