0 Point!
Cals:272.5
Protein:32
Carbs:31
Fat:2.5
Ingredients
- ▢olive oil spray,
- ▢2 lbs 99% lean ground turkey
- ▢1/2 teaspoon olive oil
- ▢1 small onion, chopped
- ▢3 garlic cloves, minced
- ▢1 teaspoon chili powder, to taste
- ▢2 bay leaves
- ▢1 1/2 tbsp cumin
- ▢1 tsp oregano
- ▢2 15 oz cans white northern or navy beans, rinsed and drained
- ▢15 oz can pumpkin puree, or homemade
- ▢4.5 oz can chopped green chile
- ▢2 cups low sodium chicken broth, check labels for GF
- ▢kosher salt and pepper to taste
- ▢chopped cilantro, red onion or chives for topping
- ▢Greek yogurt or low-fat sour cream for topping, optional
Instructions
Slow Cooker Version
- Heat a large skillet over high heat and lightly spray with oil.
- Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
- Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Transfer to crock pot.
- Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
- Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Instant Pot:
- Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside.
- Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Return meat to the pot.
- Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
- Cover and cook on high pressure 25 minutes. Natural release.
- Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Nutrition
Serving: 1 cup, Calories: 272.5 kcal, Carbohydrates: 31 g, Protein: 32 g, Fat: 2.5 g, Sodium: 499 mg, Fiber: 12 g, Sugar: 2.5 g
