Thursday, November 30, 2017
Recipe from SkinnyTaste Fast & Slow
Husband-Tested in Alice’s Kitchen
I made this soup right after Thanksgiving and used the leftover turkey. (The original recipe calls for ground turkey.) You could certainly use cooked chicken as well. It took no time at all to make and was great to have ready while I was busy with holiday preparations. We thought this chili tasted fantastic and loved the hint of sweetness of the pumpkin along with the chili. Pumpkin adds extra vitamins, minerals and fiber. It gives the chili a nice color as well. This is a mild chili and would appeal to the youngsters. It’s also very filling and perfect for an autumn or winter day.
2-3 cups cooked turkey or chicken OR 1-2 lbs. lean ground turkey**
Kosher salt, to taste
Freshly ground pepper, to taste
1 small onion, chopped
3 cloves garlic, minced
2 cups vegetable broth or chicken broth
2 (15 oz.) cans Great Northern or navy beans, rinsed and drained
1 (15 oz.) can unsweetened pumpkin puree
1 (4 oz.) cans chopped mild green chilies
1½ Tablespoons ground cumin
2 teaspoons ground chili powder
1 teaspoon dried oregano
2 bay leaves
***If using cooked turkey or chicken, just add it to the slow cooker. If using ground turkey, spray cooking oil in a large skillet. Brown the ground turkey and then drain. Place in the slow cooker.
Spray the cooking oil in the skillet. Add the onion and garlic. Cook a minute or two until softened. Add the onion and garlic to the slow cooker. Add the remaining ingredients.
Cook on low for 8 hours or on high for 4 hours. Remove the bay leaves and serve.
Note: You can serve this chili as is or topped with one or more of the following: chopped red onion; minced cilantro; chopped avocado; diced jalapeno; plain yogurt; shredded cheese.
Nutritional Information: (per 1 cup serving) 268 calories; 9.5 g fat (2.5 saturated fat); 75 mg cholesterol; 22 g carbohydrates; 6.5 g fiber; 25 g protein; 4 g sugars; 832 mg sodium (reduce the sodium by using homemade broth and omit any added salt)