Donna's Slow Cooked White Turkey Chili in Sweet Dumpling Bowls

Dear Friends, if you want a dish that will sooth your throat or other ills, this recipe might just meet your needs.  It is quick to pull together and is full of healthy and low-fat ingredients.  The additional bonus is that you can prepare this in the morning and rest, work or play the rest of the day until mealtime.  To add some fun to serving the soup, make the Sweet Dumpling bowls which also add a lovely sweetness to the soup as you spoon out the squash and eat the bowl right with the soup!  Enjoy!  Best, Donna:

Donna's Slow Cooked White Turkey Chili in Sweet Dumpling Bowls

Ingredients:

Soup:

2 quarts chicken or turkey stock

One 16 ounce can cannellini beans, drained and rinsed

One 16 ounce can corn kernels, drained

1 cup fresh salsa

¼ cup lime juice

1 Tablespoon cilantro leaves, chopped

1 teaspoon salt

½ teaspoon black pepper

1 pound ground turkey

1 Tablespoon olive oil

½ cup celery, chopped

½ cup sweet bell pepper, chopped

½ cup sweet onion, chopped

Sweet Dumpling Bowls:

2 Sweet Dumpling squash, washed

Salt and pepper to taste

Method:

Prepare slow cooker by spraying with cooking spray.  Add first 8 ingredients to cooker and turn on Low setting.

In a frying pan heated with olive oil, cook the turkey until it is no longer pink, and drain if needed.  Add to slow cooker.  Add celery, pepper and onion to pan, cook for about 5 minutes or so, and add to cooker.  Stir all ingredients well.  Cook on Low for 8 hours or High for 4 hours.

In separate slow cooker sprayed with cooking oil, add the squash (but do not pierce or peel) and 2 Tablespoons of water.  Cook on High about 2 hours or Low for 4 hours.  Carefully cut off top of squash, reserving lids, remove seeds, and season with salt and pepper.  Add soup to squash bowls, top with lids if desired, and serve immediately.

Note:  To roast in oven, preheat oven to 375 degrees F.  Carefully cut off top of squash, reserving lids, and remove seeds.  Bake for about 30 – 40 minutes, depending upon size of squash, until cooked through.

Serves 8 – 10.

Copyright 2015.