Tonight my friends in NYC are having a chili cook off. Since I couldn’t be there in person I made this chili at home in honor of their contest. This unique chili offers the warmth and kick that I love from regular chili, but with a little something special. The pumpkin adds an extra layer of flavor without over bearing the dish. I thought it turned out just right. If you like more heat you could double the chilies or just serve with some hot sauce on the side.
You will need:
1 tbs olive oil
1 1/4 lbs 99% lean ground turkey
1 small onion, diced
8 oz mushrooms, chopped
3 cups turkey broth (chicken would work too)
4 oz can diced chilies
2 cans white beans, drained and rinsed (I used cannelini and pinto)
15 oz can pumpkin purée
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp dried oregano
2 bay leaves
Salt and pepper to taste
In a large skillet, add olive oil over medium high heat. Season turkey with salt and pepper then add it to the pan. Brown the turkey and break it into small crumbles as it cooks. Add it to the slow cooker. Return sauté pan to heat, but turn it to medium. Add onion and mushrooms and cook for about 5 minutes. Add those to the crock pot. Next add everything else, stirring to combine.
Cover the pot and cook on high 4 hours or low for 8 hours. Chili is a great dish because it is super easy to assemble. The hardest part is waiting for it to be done. Once it is done though, mmm, it warms you to the core.
Remove the bay leaves before serving and serve hot. I like mine with a little hot sauce, Greek yogurt (sour cream for you non yogurt fans) and scallions.
This chili was adapted from a SkinnyTaste recipe. It has 6 servings at 330 calories a serving with 4 grams of fat.