Sunday, October 30, 2011

Pumpkin Turkey and White Bean Chili

I hope everyone had a good Halloween weekend.

I had a rough time coming up with a costume idea. I tend to like to do silly or funny costumes rather than the scantily clad outfits that most girls my age adorn for Halloween.

I have always been obsessed with all things vintage and fascinated with the many different eras and decades prior to my lifetime. I love old hollywood glamour and everything from the 20's to now.

I decided to be a flapper. Not too creative, but pretty fun to twirl around in.

Trying to get the hair right was a pain in the butt. My hair is to my lower back long and pinning all of it up was not easy. I have never liked the way I look with short hair but you can't be a flapper without a just cant. It's like illegal or something.

I also feel that I must say. I have been a victim of ABC Family's 13 days of Halloween. Normally, I just get really into it around Christmas but they have been playing "Adams Family", "Practical Magic", and "Hocus Pocus" lie...who can resist that?! My productivity has gone down major points.

Thanks ABC Family...I'm sure my teachers will find you to be a legitimate excuse as to not having my work done.

Ps, they are already showing previews for 25 Days of Christmas. I don't know whether to jump with joy or cry. I love my some Christmas but I am not ready for my beloved fall to depart and be replaced by snow and 7 pounds in my mid-section.

Nope, not ready at all.

Speaking of 7 pounds...This chili is once again from one of my "food blogger idols" at Gina's Skinny Recipes. I have made pumpkin chili before and I liked it, but this one was waaaay better...and healthier...and easier...and cheaper.

Win. Win. Win. and Win.

Pumpkin Turkey and White Bean Chili
Adapted from


cooking spray
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
2 tsp cayenne pepper
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


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.

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