This weekend though I bring you an interesting way to incorporate your favorite fall ingredient into a hearty entree. As a white girl, I love pumpkin spice. In the fall I use pumpkin in almost every meal, even breakfast. It is so good that it shouldn't be saved for only lattes and sweets.
This chili is spicy and delicious. Don't you hate when you get chili and it has no kick to it. I mean really? Coming from the south, hot sauce is a staple in my diet. So in this chili instead of using just chili powder and weak green chilies, I utilized to the elegant chipotle pepper. I even left the seeds in, hardcore parkour.
Side note: if you don't like super spicy, you can take out the chillies when you're about to eat or omit if you really dislike spicy.
WARNING: This batch was made for a dinner with multiple people and subsequently filled by 7 quart crockpot. So feel free to cut in half if you're only making this for a few people.
Chipotle Pumpkin Chili
Ingredients
4 lb. 99% lean ground turkey breast
4 15 oz. cans of great northern beans, or any white bean
2 15 oz. cans of pumpkin puree
3 onions, chopped
6 cloves of garlic, minced
12 oz. can of chipotle peppers in adobe sauce, chopped
1 tbsp. + 1 tsp. cumin
2 tsp. oregano
2 tsp. black pepper
4 cups of low sodium chicken broth
1 tsp. olive oil
Directions
- Spray a large frying pan with oil, and over medium, cook the turkey for about 4 minutes or until mostly white.
- Since I was using 4 lbs of turkey and my pan is only so big, I cooked 1 lb at a time.
- Add oil to the pan and saute the onions and garlic until soft, add to crock pot.
- Pour in the beans, pumpkin, peppers, spices and broth.
- Mix in the crockpot and set on LOW for 8 hours or HIGH for 4 hours.
Nutritional Information (18 servings, one serving is about 1 1/4 cup)
Calories 236, Fat 2g, Cholesterol 49mg, Sodium 290mg, Carbohydrates 24.4g, Dietary Fiber 7.7g, Sugars 5.0g, Protein 29.4g
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