Make Slow Cooker Turkey Chili from Skinnytaste Tonight
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What’s the best thing to eat when everything in town is under a foot of snow and you’re using the weather as an excuse to stay home and be extremely lazy? Probably chili. It’s warm and hearty, and it benefits from a long, slow simmer, which means it’s perfect for making in a slow cooker or Instant Pot while you spend the rest of the time sledding, shoveling the driveway, or just sitting around and vegging on the sofa.
When I think of chili, the traditional red beans and ground beef version is the first thing that comes to mind. But a person can do a lot of interesting things with a pot of beans, and this recipe uses pumpkin purée and white beans to create a light and healthful slow cooker chili that’s perfect for cold winter days.
Start by sautéing ground turkey in a little bit of oil until it turns white and is cooked through. Next, sauté onions, garlic, and cumin for about three or four minutes. When using an Instant Pot, those steps can be done right in the pot using the sauté function. For a slow cooker, use a separate pan for sautéing, then put the cooked meat and onions in the slow cooker.
After that, just add puréed pumpkin, beans, chicken broth, green chilis, bay leaves, and oregano to the pot and cook the whole thing together in about 25 minutes using the Instant Pot, or four hours on “high” for a traditional slow cooker. If you’d rather have the chili simmer all day, cooking it on “low” will let you simmer it for eight hours before it’s ready to eat.
The pumpkin purée does not make the chili sweet, but it does add a great golden-brown color to the dish, which is especially lovely when served with chopped cilantro or chives and a dollop of sour cream or Greek yogurt on top.
Get the recipe: Turkey Pumpkin White Bean Chili from Skinnytaste