Equipment
Ingredients
- 1 pound ground turkey
- 1 tsp salt
- ½ tsp pepper
- ½ vidalia or sweet onion, minced
- 2 garlic cloves, minced
- ½ 4.5 ounce can of green chiles
- 1 15 ounce can or box of white beans, drained and rinsed
- 2 cups chicken stock (I use Kitchen Basics)
- 1 15 ounce can pumpkin puree
- 1 tsp cumin
- 1 tsp dried thyme
- ½ tsp chili powder
- ¼ tsp cinnamon
- ⅛ tsp cayenne pepper
Optional garnishes:
- Fresh thyme
- vegan, soy-free cheddar cheese shreds
Instructions
- Place turkey into your slow cooker insert, break it up with a wooden spoon and season with salt and pepper.
- Add onion, garlic, chiles and white beans and stir to combine.
- Pour in chicken stock, then add pumpkin puree and spices. Stir until pumpkin is incorporated.
- Place lid on slow cooker, then set to cook on "low" for four hours.
- Ladle into bowls, garnish, and enjoy!
To make it a freezer meal:
- Place all ingredients into a freezer-safe container or bag in the order listed above, then seal and remove as much air as possible.
- Label meal with name of meal and expiration date three months from the date you're making it. Freeze.
- When you're ready to prepare the meal, remove from freezer and allow to thaw, then place contents into slow cooker, secure lid, and set to cook on "low" for four hours.
- Ladle into bowls, garnish, and enjoy!