Ingredients:
- 2 pounds 99% lean ground turkey
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 2 bay leaves
- 1 1/2 tablespoons cumin
- 1 teaspoon oregano
- 2 (15-ounce) cans white northern or navy beans, rinsed and drained
- 15-ounce can pumpkin
puree - 4.5-ounce can chopped green chiles
- 2 cups low-sodium chicken broth
- Kosher salt and pepper to taste
- Chopped cilantro, red onion, or chives for topping
- Greek yogurt or low-fat sour cream for topping (optional)
- 1/4 cup chopped bell pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped cilantro
Instructions:
Slow Cooker Method:
- Brown meat: Brown ground turkey in a large skillet over medium-high heat. Drain off excess grease.
- Sauté vegetables: Add onion and garlic to the skillet and sauté until softened.
- Combine ingredients: Transfer meat and vegetables to a slow cooker. Add beans, pumpkin puree, green chiles, broth, chili powder, oregano, and bay leaves.
- Cook: Cover and cook on high for 4 hours or low for 8 hours.
- Serve: Remove bay leaves. Season with salt and pepper to taste. Serve hot, topped with your favorite toppings.
Instant Pot Method:
- Brown meat: Press the "Sauté" function on your Instant Pot. Add ground turkey and cook until browned, breaking it up with a spoon.
- Sauté vegetables: Add onion and garlic to the pot and sauté until softened.
- Combine ingredients: Add beans, pumpkin puree, green chiles, broth, chili powder, oregano, and bay leaves.
- Pressure cook: Seal the pot and set to high pressure for 25 minutes. Allow a natural pressure release.
- Serve: Remove bay leaves. Season with salt and pepper to taste. Serve hot, topped with your favorite toppings.
Optional additions:
- For extra flavor: Add bell pepper, red pepper flakes, or cilantro.
- For a richer texture: Add a dollop of Greek yogurt or sour cream.
- For a spicier kick: Increase the amount of chili powder or add a pinch of cayenne pepper.
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