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
Sour cream, fresh cilantro, sliced red onions, optional
In a large skillet, cook and 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, 1 hour. If desired, top with sour cream, cilantro or red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.