Crockpot Turkey Pumpkin Chili
Time to dust off those crockpots and gear up for the colder months! This crockpot turkey pumpkin chili will warm you right up!
Servings: 4
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Ingredients
- 2 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
- 1 pound ground turkey
- 1: 14.5 ounce can diced tomatoes, with the liquid
- 1: 15 ounce can pumpkin purée, not pumpkin pie filling
- 1: 15 ounce can kidney beans, rinsed and drained
- 1 ½ cup 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, just enough so you can break it into smaller pieces.
- Then add the turkey and all the other ingredients into the insert of your crockpot. Stir or whisk everything together until the pumpkin puree has been dissolved or broken up.
- 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.
Recipe Notes
For paleo: omit kidney beans
Adapted from Whole Foods
Adapted from Whole Foods
YOUR NOTES
NUTRITION FACTS
Serving: 0.25 of recipe | Calories: 379 kcal | Carbohydrates: 32 g | Protein: 29 g | Fat: 18 g | Fiber: 11 g | Sugar: 10 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.