Ground Chicken, White Bean, and Pumpkin Chili (crockpot)

I have to give credit to my friend Talon of Pawsents (super creative merchandise for pet lovers) for today’s post.  He sent me a note one day saying he thought I might enjoy this chili recipe posted on a site called Skinny Taste. He was right. I love fusion recipes that mix flavors in new ways. In fact I have a three other pumpkin fusion recipes already featured on Olio by Marilyn (see below). I couldn't wait to give this new recipe a try.

I found it is super easy to pull together. Brown the meat, sauté the onion and garlic, and dump both with all other ingredients in a slow cooker, then walk away. Well walk away after turning your slow cook on. We have all done that at one time.  The only change I made was to sub ground chicken for ground turkey. Why? I used to use ground turkey exclusively, but over the last year what I get in the local stores has had an odd smell that puts me off. The ground chicken is softer in texture, but worked well.

The stew turned out tasty and filling, a lovely meal for a cool fall or cold winter supper.  The recipe made enough for 4 hearty servings. The only thing I will change next time is buying a better quality of beans. Instead of nicely separate beans, the cans I bought had mushy ones inside, so they didn't hold their shape while simmering.  

Enjoy!

Other pumpkin fusion recipes - 

• Pumpkin Lasagna Roll-ups
• Pumpkin Cornbread Muffins
• Pumpkin Meatballs with Cinnamon-Sage-Pumpkin Tomato Sauce served on Spaghetti Squash

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Ground Chicken, White Bean, and Pumpkin Chili

Ingredients -

Olive oil spray 
2 lbs                      99% lean ground turkey or chicken
1/2 tsp                   Olive oil
1                            Small onion chopped (I always use sweet onions)
3 cloves                Garlic, minced
1 tsp                      Chili powder (to taste)
2                            Bay leaves
1-1/2 T                  Cumin
1 tsp                      Oregano
2 - 15 oz cans       White northern or White navy beans, rinsed and drained
15 oz can              Pumpkin puree (plain, no pie filling)
4.5 oz can             Chopped green chiles
2 C                        Low sodium chicken broth
Salt and pepper to taste

Greek yogurt or low-fat sour cream to swirl on top.

Optional to sprinkle on top - cilantro, chives, parley, etc

Instructions -

Heat a large skillet over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot. 

Add oil to the skillet, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Transfer to 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. 

Remove bay leaves and adjust seasoning to taste before serving. Add a swirl of yogurt or sour cream and then sprinkle herbs if you want. Enjoy!