Ingredients
- olive oil spray,
- 2 lbs 99% lean ground turkey
- 1/2 teaspoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder, to taste
- 2 bay leaves
- 1 1/2 tbsp cumin
- 1 tsp oregano
- 2 15 oz cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree, or homemade
- 4.5 oz can chopped green chile
- 2 cups low sodium chicken broth, check labels for GF
- kosher salt and pepper to taste
- chopped cilantro, red onion or chives for topping
- Greek yogurt or low-fat sour cream for topping, optional
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Instructions
Slow Cooker
- Begin by heating a large skillet over high heat and lightly spraying it with oil.
- Cook the meat until white, breaking it up for about 5 minutes, then transfer it to the crock pot.
- In the same skillet, add oil, onions, garlic, and sauté for 3 – 4 minutes.
- Incorporate cumin and sauté for another minute before transferring to the crock pot.
- 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.
- Before serving, remove bay leaves and adjust seasoning to taste.
- Enjoy this delicious meal!
Instant Pot
- Select the saute function and lightly spray with oil.
- Cook the meat, breaking it up until white, for approximately 5 minutes.
- Set aside. In the same saute pan, add oil, onions, garlic, and sauté for 3 – 4 minutes
- Add cumin and sauté for another minute.
- Return the meat to the pot.
- Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
- Cover and cook on high pressure for 25 minutes.
- Allow for a natural release. Before serving, remove bay leaves and adjust seasoning to taste.
Nutrition
Servings: 9, Serving size: 1 cup, Calories: 272.5 kcal, Carbohydrates: 31 g, Protein: 32 g, Fat: 2.5 g, Sodium: 499 mg, Fiber: 12 g, Sugar: 2.5 g, WW Points: 0
