More pumpkin! This chili was part of my project last weekend - making frozen meals for the crockpot. So I did all the prep work last weekend, froze it in a ziploc freezer bag, and just broke it apart and dumped it in the crockpot today with a can of chicken broth and a couple bay leaves. Totally brill.
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| Right out of the freezer! |
2 lb lean ground turkey (I used 85% fat free Jenni-O brand)
1/2 tsp olive oil
1 small white onion, chopped
2 tsp chili powder (or more, to taste)
2 tsp cumin
1 tsp oregano
2 15 oz cans of white navy beans, drained and rinsed
15 oz can of pumpkin (NOT pumpkin pie filling! I cannot stress this enough!)
4.5 oz can chopped green chiles
1 15 oz can fat free low sodium chicken broth
2 bay leaves
Preparation:
1. Heat a skillet over medium-high heat with some nonstick cooking spray. Add meat and cook, crumbling as you go, until it's no longer pink. Remove from pan and let cool.2. Add olive oil and onions to the pan and saute for 3 minutes. Add cumin and cook an additional minute or so until the onions turn translucent. Remove from pan and let cool.
3. Once everything has cooled, add turkey, onions, beans, pumpkin, green chilis, chili powder, and oregano to a freezer safe gallon size ziploc bag. Freeze immediately (lay it flat in your freezer to make it easy to store).
4. Once you're ready to make an easy, no fuss meal, let it thaw a little in the refrigerator overnight. When you're ready to put it in the crockpot, just slam the ziploc bag on the counter a couple of times to break it up into pieces that will fit in your crockpot. Empty the bag into the crockpot and add the can of chicken broth and 2 bay leaves on top. Cook on low for about 6 hours and voila!
5. Remove bay leaves before serving. Top with sour cream, cilantro, cheese, chives, tortilla strips, more chili powder - whatever!
PS: I used this recipe from SkinnyTaste and modified it! She has a lot of great recipe ideas but I find that hers are a little bland for me.
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