It’s National Pumpkin Day! As if we needed a reason to celebrate pumpkin anymore than we do this time of year. You may have noticed that I am a wee bit obsessed. And this time of year gives me an excuse to go crazy with it, though truth be told, I use pumpkin year round in many of my baked goods.
Pumpkin is such a versatile ingredient, adding flavor, color, texture and moisture to recipes. Plus, it adds quite the nutrition boost with fiber, vitamin A, potassium, and vitamin E, just to name a few of its many great nutrients. I cook with it in a variety of ways – keep going to the bottom of the post to link to all of the many recipes we have using this versatile gourd! But a few years ago, I created this Slow Cooker Turkey Pumpkin Chili as a festive dinner before trick or treating so my children would have full tummies before loading up on candy (if you haven’t done so already, check out Lesley’s Halloween Candy Action Plan post).
My children love this chili and it has since become a staple in our house. While I normally prefer slow cooker recipes that don’t require cooking before you cook, this one is an exception. And since I bought the Ninja Multi Cooker, I really don’t mind since I can do it all in one pot! [Side note: I love this appliance if you happen to be in the market for a more versatile one! I have no affiliation with Ninja, I just bought it and love it!]
1 14.5 oz canGreat northern beansdrained and rinsed
114.5 oz can pumpkin puree
14 oz can diced green chiliesdrained
2cupslow sodium chicken broth
1.5tspcumin
1tspcinnamon
1tspchili powder
0.5tspdried oregano
0.5tspcoriander
Servings:
Units:
Instructions
In a large sauté pan, heat the oil over medium high heat. Add the onion and garlic and cook until onion is soft, about 3 minutes. Add the bell pepper and jalapeno pepper, cooking for an additional 3 minutes. Add the ground turkey breast and cook until brown and no longer pink. Stir often to crumble.
Dump turkey mixture into the slow cooker. Add the rest of the ingredients and set the slow cooker to cook on low heat for 6 to 8 hours. Add more liquid if needed to get your desired consistency. For a spicier chili, add some cayenne pepper or more jalapeno peppers.
Serve and enjoy! Garnish chili with sour cream and shredded cheddar cheese if preferred.
Recipe Notes
Nutrition Facts
Slow Cooker Turkey Pumpkin Chili
Amount Per Serving
Calories 251Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 55mg18%
Sodium 142mg6%
Total Carbohydrates 25g8%
Dietary Fiber 7g28%
Sugars 5g
Protein 23g46%
Vitamin A171%
Vitamin C35%
Calcium8%
Iron14%
* Percent Daily Values are based on a 2000 calorie diet.
