Fall, Football & Chili!

This autumn-inspired chili is a favorite in our house. Don’t let the pumpkin fool you, it’s not sweet at all. Favorite toppings are avocado, shredded cheddar and crumbled tortilla chips.

Ingredients

• 2 lbs lean ground turkey
• 1/2 teaspoon olive oil 
• 1 small onion, chopped
• 3 minced garlic cloves
• 1 teaspoon chili powder, to taste
• 2 bay leaves
• 1 1/2 tbsp cumin 
• 2 15 oz cans white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree
• 4.5 oz can chopped green chile
• 2 cups low sodium chicken broth
• Salt and Pepper to taste

Instructions

1. Heat a large skillet over high heat and lightly spray with oil.
2. Add meat and cook, breaking it up until white, about 5 minutes.
3. Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute.
4. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. If transferring to crock pot, cover and cook on high for 4 hours or low for 8 hours.  If stove top, cook on low for 3-4 hours. 
5. Remove bay leaves and adjust seasoning to taste before serving. 

Try these delicious topping options: chopped cilantro, red onion, chives, avocado, jalapeno pepper, low fat sour cream, shredded cheese