1 can (15 ounces) sweet potato puree or canned pumpkin
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Optional: Sour cream, fresh cilantro and sliced red onions
Description
In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions.
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