Slow Cooker Turkey, White Bean, And Pumpkin Chili
Turkey, white beans and pumpkin simmered into a gentle, cozy chili. Set it in the morning, come home to dinner.
Ingredients
- Cooking spray or oil mister
- 2 lb93% lean ground turkey
- 2½ teaspoons kosher salt
- 1 tspolive oil
- 1small onionchopped
- 3garlic clovesminced
- 2 cupreduced-sodium chicken broth*
- 2(15-ounce) cans Great Northern or navy beansrinsed and drained
- 1(15-ounce) can unsweetened pumpkin puree
- 2(4-ounce) cans chopped mild green chiles
- 1½ tablespoons ground cumin
- 2 tspchili powder*
- 1 tspdried oregano
- 2bay leaves
- 1½ teaspoons salt
Instructions
- Heat a large nonstick skillet over high. Coat with cooking spray, add the turkey and 1 teaspoon of the salt, and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Move it to the slow cooker. Get some real color on it. Gray turkey is sad turkey.
- Add the oil to the skillet, lower the heat to medium and add the onion and garlic. Cook, stirring, until the onion is translucent, 3 to 4 minutes. Add it to the slow cooker.
- Add the broth, beans, pumpkin, green chiles, cumin, chili powder, oregano, bay leaves and the remaining 1½ teaspoons salt. Stir well. Cover and cook on high for 4 hours or low for 8 hours. Then go live your life.
- Fish out the bay leaves and adjust the seasoning before serving. Count the bay leaves out like you counted them in. Nobody wants to win that prize.
Kitchen's closed Chili is always better the next day. Make it on Sunday, eat it Monday, and take full credit both days.