This low carb white chicken chili is the perfect comfort food any time of the year. Low carb corn bread would go perfectly with this dish. You can easily adjust the seasonings to make this chili as spicy as you’d like! Read more
Now that the weather has turned cooler and it gets dark at 5 p.m., I can’t get enough comfort food. You know the food that smells (and warms) up the whole house? While this recipe doesn’t cook for hours and hours like a lot of the other dishes that have come out of my kitchen lately, it definitely fills your house with the most delicious aroma. This is a perfect dish to eat on the days after Thanksgiving, if you’re not to full!
2 Tbsp extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 Tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat.
Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.