Turkey & White Bean Chili

Happy Fall!!  We've been teased a few times with cooler temps, only to have the upper 90-degree weather come barreling back 24 hours later.  This week, though, I've embraced fall.  The second I saw our weather report, I started thinking about soups...and stews...and chilis.  I love fall - the cooler temperatures, October baseball (well...sometimes), football season.  I love the holidays and celebrating with friends and family.  But I really, really, love the fall food.

When I saw this recipe, it moved right to the top of the list.  I usually like my chili the way my parents always made it.  I don't really have a recipe, I just know how it should taste.  I've tried chicken chili before, but it just wasn't right.  But this recipe had potential!  I did adjust it a bit, adding some extra broth to thin it out and pouring in a can of diced tomatoes because, well, chili isn't chili for me without tomatoes.  Next time I may throw in a jalapeno for a little extra kick, but overall this is a keeper.  That's saying a lot considering I usually don't want beans anywhere close to my chili!

Turkey & White Bean Chili adapted from Skinny Taste

• 2 pounds ground turkey
• salt & pepper
• 1 onion, diced
• 2-3 cloves of garlic, minced
• 1-2 tsp chili powder, I went with a little more
• 2 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 2 cans white northern beans, drained & rinsed
• 32 oz chicken broth, low sodium
• 15 oz can pumpkin puree
• 4.5 oz can diced green chilis
• 14.5 oz can diced tomatoes

Heat a small amount of olive oil in a large skillet over medium-high heat.  Brown the turkey until done, season to taste with salt & pepper and add to a crock pot.  Using the same skillet, saute the onions for about 4-5 minutes, or until they start to brown.  Add in the garlic and saute for an additional minute.  Add the onions & garlic to the crock pot.  Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Serve with diced green onion, sour cream, chips...or whatever you usually like with your chili!  Tomorrow night, we're having the leftovers with a little rice.

Red Beans & Rice

Since we've spent almost 16 hours combined in the car in about a week, I used the time to purge my magazines.  I had a large stack to flip through, so I tore out recipes that looked good and put them all in a binder once we got home.  If I get around to cooking the recipe and it flops, I'll toss it.  If not, then I guess it's a keeper.

The first recipe I tried ended up being a keeper.  I'd post the Weight Watchers points value, but they changed their whole system.  I'm not sure if I like it...but I will have to give it a try.  I mean, I paid for 3 months when I started.  :-)

Slower Cooker Red Beans & Rice adapted from Southern Living

• 1 lb dried red beans
• 1 red bell pepper
• 1 green bell pepper
• 3/4 lb smoked turkey sausage, sliced thin
• 1 sweet onion
• 3 cloves of garlic, minced
• 3 celery ribs
• 1 T creole seasoning
• 1 14oz can diced tomatoes

Chop the peppers, onion & celery.  Add all ingredients to a slow cooker with 7 cups of water.  Cook on high for 7 hours, or until the beans are tender.  Serve over cooked rice.

Updated 3/2/11 - I did the WW PointsPlus calcuation for this and if you get 8 servings (should be easy - it made quite a bit) then you're looking at 6 PP for the red beans plus whatever rice you add.  1 cup cooked brown rice is 5 PP, but 1/2 a cup (3 PP) is more than enough for a serving.