lunchbox life: turkey white bean pumpkin chili


It’s fall, y’all!

I know, I know…it’s that time of year when people become annoyingly fond of all things apple picking, pumpkin, gourds, chilly weather, crunchy leaves, jack-o-lanterns, and fall festivals…and I’m unapologetically one of those people.  Autumn is my favorite season (with spring as a close second), and I’m all in with the trendiness of the pumpkin.

When fall weather comes to say hello, it’s officially time to break out the Crock-Pot and make some chili.  This week, I’ll be enjoying this turkey white bean pumpkin chili with some pita chips.  Here’s how to make it yourself:

Turkey White Bean Pumpkin Chili

Adapted from Skinnytaste

1 lb. lean ground turkey

1/2 tsp olive oil

1 small onion, chopped

3 garlic cloves, minced (or 1 Tbsp. garlic powder)

1 tsp. chili powder

2 bay leaves

2 tsp. cumin

1 tsp. oregano

1 tsp. coriander

1 15 oz. can of cannellini beans, drained

1 15 oz. can pumpkin puree (not pumpkin pie filling)

4 oz. canned chopped green chiles

2 cups chicken stock

salt and pepper to taste

Brown the ground turkey, then place in a crock pot.  In the same pan, add the olive oil and garlic; cook for five minutes.  Add the cumin and cook for one more minute, then place in the crock pot.  Add the rest of the ingredients to the crock pot and cook on high for four hours or on low for eight hours.  Serve with pita chips, Fritos, tortilla chips, or your favorite salty snack.

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