Hearty and high in fiber, this tasty chili is a great way to enjoy the flavors of fall any time of year.
- 1 1/4 pounds ground turkey
- 2 cloves garlic, minced
- 1 slice bacon, diced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon Italian Seasoning
- 15 oz Pumpkin puree
- 3 cups low sodium chicken stock
- 1/4 cup cilantro, chopped for garnish
- 1 28 ounce can white hominy, drained and rinsed
- 2 bay leaves
- 1 cup kale leaves, thick stems removed, chopped
- fresh cilantro, chopped for garnish
- avocado slices for garnish
- salt and pepper to taste
- In a large skillet over medium high heat, brown the ground turkey breaking it up as it cooks. Once the meat is browned and no longer pink, push it out to the sides of the pan and to the middle add the minced garlic and diced bacon, stir until fragrant and bacon begins to render (2-3 minutes).
- Sprinkle cumin, chili powder and Italian Seasoning over meat mixture to lightly toast the spices and bring out their flavor.
- Remove meat mixture from heat and add it to the bottom of your slow cooker.
- Add the pumpkin puree, hominy, chicken stock and bay leaves to the slow cooker. Stir gently to combine.
- Cook on low for 8 hours or on high for 4-5 hours. Fish out those bay leaves, stir in the kale leaves, season to taste with salt and pepper if needed and garnish with cilantro.
Per serving (serves 6)
- calories: 352
- cholesterol: 100mg
- fiber: 18.8g
- potassium: 592mg
- protein: 30.8g
- saturated fat: 3.0g
- sodium: 251mg
- sugars: 2.6g
- total carbohydrates: 15.1g
- total fat: 17.7g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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