Tuesday, November 5, 2013

White Bean Pumpkin Chili

I know this is primarily a dessert blog but I had to share these recipes. Fall is my favorite season and this chili with cornbread made for an awesome fall lunch. I adjusted the chili recipe by cooking it over the stove instead of in a crock pot. It is chili so I let it simmer for about two hours after bringing all the ingredients to a boil. I was concerned the white northern beans may get too soft in the crock pot. I'm sure it is not an issue and is just my anxiety...I'm a baker and not the best with cooking.

Crock Pot Turkey White Bean Pumpkin ChiliGina'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) white northern or navy beans (I prefer Goya) 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!

 
 
 

Ingredients

 
1 cup all-purpose flour
1 cup polenta
2 tablespoons sugar
2 1/2 teaspoons baking powder 
3/4 teaspoon salt
2 eggs
1 cup buttermilk
About 1/4 cup cooled melted butter or margarine

Preparation

  1. 1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
  2. 2. Scrape batter into a buttered 8-inch square pan and spread level.
  3. 3. Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
                       Happy Fall!!!

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