Join Barry Roberts and Peggy Saxton this Friday as they talk more healthy recipes! Peggy will also highlight a delicious fall meal: Crock Pot Turkey White Bean Pumpkin Chili! Think it's a mouthful? Just wait til you try it! It's another edition of Getting Barry Healthy this Friday on AM 730 KWOA!

Crock Pot Turkey White Bean Pumpkin Chili

Prep Time: 15 minutes Total Time: 4½ - 8½ hours
Makes: 9 servings of 1 cup each

What you need
Cooking spray 2 lb
99% lean ground turkey
½ 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
Fat free sour cream for topping (optional)
Chopped cilantro and chives for topping (optional)
Salt and pepper to taste

Make it
1) 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.
2) Add oil to the saute pan, then onions and garlic, saute about 3-4 minutes; add cumin and saute another minute. Add to crock pot.
3) Add to crock pot the beans, pumpkin puree, green chile, broth, chili powder, oregano and bay leaves. Cook for 4-8 hours.
4) Remove bay leaves and adjust seasoning to taste before serving.

Enjoy!

Nutrition Information per 1 cup serving
Calories 183 Carbohydrate 10.9g
Dietary Fiber 8.8g Fat 2.3g
Protein 23.3g Sodium 430mg