Turkey White Bean Pumpkin Chili

My sis L is as much a chili fan as I am, so I was delighted when she sent me this recipe - something pretty much out of my chili comfort zone!  Very different from the 'usual', but really pleasant, I added some jalapenos for extra heat, and upped the spice content as well.

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 (I think I used 1.5 cups)

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. Enjoy!