Happy New Year everyone! I hope that 2015 brings you lots of joy. I’ve been a little MIA lately with my blog posts. In the last couple weeks I have had a lot of wonderful family time, and I hope you have too!
We spent 8 days down in beautiful Fort Myers where the weather was 80 degrees and sunny most of the time. Needless to say, our transition back to single digit temps yesterday was not easy! This soup is just what I need to warm up, and get back on track with healthy eating. Anyone else over indulge like crazy over the holidays!? That’s what they are for!
If you aren’t a pumpkin lover, give this a try anyway. It doesn’t taste like pumpkin, it just adds a nice thickness and undertone of flavor.
Happy healthy eating and go Badgers!
Turkey and Pumpkin White Bean Chili
- 1 lb. lean ground turkey (or chicken)
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red or green pepper, diced
- 2 1/2 teaspoons cumin
- 1 teaspoon (heaping) chili powder
- 1 teaspoon (heaping) oregano
- 3 bay leaves
- salt and pepper, to taste
- 15 oz. can pumpkin puree
- 2 (15 oz.) cans of white northern or navy beans, drained and rinsed
- 4.5 oz. can diced green chilies
- 14.5 oz. can diced tomatoes
- 3 cups reduced sodium chicken broth
- cilantro, avocado, green onions and tortilla chips for garnish (optional)
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until half of the turkey is no longer pink. Add the onions and cook for another few minutes. Add the garlic and cook another minute. Place the mixture into your slow cooker.
- Add the pepper, spices, pumpkin, beans, chilies, tomatoes (juice and all) and chicken broth to the slow cooker. Stir well.
- Cook for about 6 hours on low. Remove bay leaves before servings. Serve with cilantro, avocado, green onion and tortilla chips.
Makes about 8 servings.
Recipe adapted from Skinny Taste