Tag Archives: chili

Crock Pot Turkey White Bean Pumpkin Chili

A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don’t mention it, no one would even know it’s there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables.

This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy!

Crock Pot Turkey White Bean Pumpkin Chili
Gina’s Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 272.5 • Fat: 2.5 g • Protein: 32 g • Carb: 31 g • Fiber: 12 g • Sugar: 2.4
Sodium: 499 (without salt)

Ingredients:

cooking spray (I used my Misto)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
chopped cilantro and chives for topping
salt and pepper to taste
low fat sour cream for topping (optional)

Directions:

Heat a large heavy saute 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 the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute.

Add 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!

Skinny Taco Chicken Chili

Skinny Taco Chicken Chili
SkinnyMom.com

Servings: 10 Serving size 1 1/4 cup; Old Points: 3 pts per serving; Points Plus: 5 pts per serving; Calories: 204; Total Fat: 1.4g; Total Carbs: 33g; Dietary Fiber: 10g; Protein: 17g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 3 10 oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro (optional)

Directions:

Combine everything except chicken (and cilantro) in a slow cooker. Make sure to drain and rinse your beans to get rid of all that sodium!

Add chicken to the top. Just ‘smoosh’ it in there.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese tortilla chips, and fat free sour cream (not factored in the nutritional info).