I love my new slow cooker. I may have mentioned that before. The only problem I have is that I tend to make a LOT of whatever dish I am making, which wouldn’t BE a problem if I could guarantee the little ones would always like what I have made. That would be nice. So nice. Alas, that is not always the case so the adults usually end up enjoying and eating most of it. <hmmmm perhaps why I am gaining “winter weight” when I live in Florida>
Here in Florida we have had a few colder than usual snaps giving us a taste of “winter”. I am not by ANY means complaining about it, basically every other place in the country is having a rough winter…(Polar Vortex anyone?)…..here it has been lovely. Even on those few days it was in the 40’s / 50’s. I LOVE that weather, cold and sunny. The only issue we have had is that the Littledude and the Ladybug have ZERO attire for actual cold days, but if that is the worst of our problems, a problem that can be remedied by a quick trip to the clearance rack for kids in Target, I will take it.
The colder weather inspired me to make chili again this time using turkey meat.
I also planned the meal out so it was ready the evening my dear friend Heather flew in from the icy land of New York to help me with the monkeys for a few days. She flew into one of our “cold snaps” so I thought it may be a warm and cozy meal when she arrived. (Heather of course laughed in the face of our “cold snap” and wore flip-flops!)
Oh yeah except for….well I bet you can guess. He wouldn’t even LOOK at it! Sigh.
Turkey White Bean Pumpkin Chili (Slow Cooker)
2 Packages (or lbs) of Lean Ground Turkey Meat
1 Medium Sweet Onion – Chopped
3 – 4 Garlic Cloves – Minced
3 cans of White Beans Rinsed and Drained (I used 1 Cannellini, 1 Great Northern and 1 Small White Beans)
1 15 oz Can of Libby’s 100% Pure Pumpkin
4.5 oz can of chopped green chile’s (heat level depends on taste)
2 1/2 Cups of Chicken Broth
2 – 3 Bay leaves
1 tsp Chili Powder
2 tsp Cumin
1 tsp Oregano
2 Tsp Taco Seasoning (more if you like it spicy)
S & P
Now the directions are SIMPLE.
Chop and Mince your Onions and Garlic
Brown the Turkey Meat – add the taco seasoning, more for some kick, less to make it milder.
Looks good, add this to the slow cooker.
In Same Pan, add about a tsp of EVOO, the onions, garlic and the cumin. Sauté for 3 – 5 minutes just until soft and fragrant.
So we have meat, then onion/garlic mix, then add the 3 cans of beans (RINSED WELL AND DRAINED) the Chile’s, the Libby’s 100% Pure Pumpkin, Oregano, Chili Powder and a dash each of S&P.
Mix well, throw a few Bay Leaves in and you are good to go!
You can cook on High for 4 hours or Low for 8 Hours. I served mine with Gluten Free Sweet Corn Bread by Pamela’s Products and of course toppings are optional and to taste.
I added a sprinkle of Shredded cheese (4 cheese Mexican blend), a dollop of Sour cream (or greek yogurt), Avocado and Cilantro. The last 2 are an absolute MUST IMHO. Not everyone likes Avocado or Cilantro but the fresh taste of the Cilantro and the smooth texture of the Avocado really bring this home and make it a hit!
Here’s a little nugget of information about those who despise Cilantro (or Culantro or Corrainder depending on where you hail from)….I found this on the Huffington Post:
A new study seeking to better understand why some people have such a strong aversion to cilantro has identified two genetic variants linked to perception of the herb, the most common of which is a gene involved in sensing smells.
So there you go, it’s a GENETIC like or dislike. I am personally glad it is NOT something I inherited from my mother as she is a Cilantrophobe Yes, it is an actual “phobia” per-say. Check out this New York Times article about it.
So add Cilantro if you are not one of those people who think it tastes like soap…and if you are By God leave it OUT and don’t mess up this fine Chili!
So pull out the slow cooker and give this tasty, healthy chili a try to help warm you up during these cold cold months and think of me down here in Florida enjoying it as well.
In my shorts and flip-flops!
Stay warm, and as always…….Nom Nom!by