by Leslie Philip | Photography by Diana Matthews
- Cooking spray
- 2 lb. 99 percent lean ground turkey
- ½ teaspoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder to taste
- 2 bay leaves
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 (15 oz.) cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree (or homemade)
- 4.5 oz canned chopped green chili
- 2 cups low sodium chicken broth
- Chopped cilantro and chives for topping
- Salt and pepper to taste
- Low-fat sour cream for topping (optional)
Heat a large heavy sauté pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot. Add oil to sauté pan, then onions, garlic. Sauté about 3-4 minutes, add cumin and sauté another minute. Add to crock pot. Add beans, pumpkin puree, green chiles, broth, chili powder, oregano and bay leaves to crock pot. Cover and cook on high for 4 hours or low for 8 hours. Remove bay leaves and adjust seasoning to taste.
Note: Cooked acorn squash instead of the pumpkin puree makes this recipe even sweeter. Use two squash, cut in half or sliced, roasted at 350 degrees on a sheet pan coated lightly with oil until tender, then measured per recipe as an added bonus to this fall dish.
Phillip, chief egg breaker and owner of Thyme & Place Cafe in Southern Pines, can be reached at firstname.lastname@example.org or 910-684-8758.