Slow Cooker Turkey Pumpkin Chili

This Slow Cooker Turkey Pumpkin Chili recipe is amazing! I admit, I was a little leery when I read that it had pumpkin puree in it. I’m not a huge fan of pumpkin (don’t shoot me!) – but I was told it wouldn’t have an overwhelming pumpkin flavor – so I went for it, and I’m so glad I did. It’s a gorgeous, bright chili that feels like you’re serving up a bowll full of fall. And the pumpkin adds a creaminess that I haven’t found with other chili recipes. Not to mention the added nutrients from the pumpkin puree.

I used my homemade pumpkin puree that was super easy to make.

Slow Cooker Turkey Pumpkin Chili

 

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Author: Heather

Recipe type: Chili

Ingredients

• 2 pounds of ground turkey
• ½ tsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon, chili powder
• 2 bay leaves
• 2 teaspoon, cumin
• 1 teaspoon, oregano
• 2 cans white northern beans or navy beans (15 oz), rinsed and drained
• 2 cups chicken broth
• 15 oz pumpkin puree (NOT pumpkin filling) Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.
• 4.0 oz – 4.5 oz canned chopped green chili
• salt and pepper to taste
• Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

Instructions

1. Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.
2. Add cooked turkey to slow cooker
3. Add all the other ingredients to the slow cooker.
4. Cover and cook on high for four (4) hours or low for eight (8) hours
5. Remove bay leaves, adjust seasoning to taste and serve!

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