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
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
- 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.
- Add cooked turkey to slow cooker
- Add all the other ingredients to the slow cooker.
- Cover and cook on high for four (4) hours or low for eight (8) hours
- Remove bay leaves, adjust seasoning to taste and serve!
(Source: Skinny Taste)
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