Crockpot Turkey Pumpkin Chili
This turkey pumpkin chili recipe has all the flavors of chili that you love. Pumpkin gives it a thicker texture, while turkey makes the recipe a little bit healthier. Plus it's made in the crockpot, so it's very easy.
Servings: 4
Equipment
Ingredients
- 1 pound (454 g) ground turkey
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 1 medium green bell pepper cored, seeded and chopped
- 2 jalapeños seeded and finely chopped
- 2 cloves garlic finely chopped
- 14.5 ounce (411 g) can diced tomatoes with the liquid
- 15 ounce (425 g) can pumpkin purée not pumpkin pie filling
- 15 ounce (425 g) can kidney beans rinsed and drained
- 1 ½ cup (355 ml) water
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- ½ teaspoon salt
- Ground black pepper to taste
Instructions
- In a small saucepan, cook the ground turkey halfway through with the olive oil, just enough so you can break it into smaller pieces.1 pound ground turkey, 1 tablespoon extra-virgin olive oil
- Then add the turkey and all the other ingredients into the insert of a 6 quart crockpot. Stir or whisk everything together until the pumpkin puree has been dissolved or broken up.1 medium onion, 1 medium green bell pepper, 2 jalapeños, 2 cloves garlic, 14.5 ounce can diced tomatoes, 15 ounce can pumpkin purée, 15 ounce can kidney beans, 1 1/2 cup water, 1 tablespoon chili powder, 2 teaspoon ground cumin, 1/2 teaspoon salt, Ground black pepper
- Cook on high for 3-4 hours or low for 5-6 hours.
- Serve warm and top with whatever toppings you like (cheese, sour cream, green onions, etc.)
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 0.25 of recipe | Calories: 379 kcal | Carbohydrates: 32 g | Protein: 29 g | Fat: 18 g | Fiber: 11 g | Sugar: 10 g
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