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!]
Slow Cooker Turkey Pumpkin Chili
Equipment
- slow cooker
Ingredients
- 1 tsp extra-virgin olive oil
- 1 small onion diced
- 2 Tbsp garlic minced
- 1 small bell pepper diced
- 2 jalapeno peppers seeded and diced
- 1 lb ground turkey breast
- 1 14.5 oz can Great northern beans drained and rinsed
- 1 14.5 oz can pumpkin puree
- 1 4 oz can diced green chilies drained
- 2 cups low sodium chicken broth
- 1.5 tsp cumin
- 1 tsp cinnamon
- 1 tsp chili powder
- 0.5 tsp dried oregano
- 0.5 tsp coriander
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.
Notes
And for some other great recipes, check out:
Breads
Breakfast
Pumpkin Apple Breakfast Cookies
Slow Cooker Pumpkin Pie Steel Cut Oats
Desserts & Dips
Pasta
Sides
Cheesy Corn Casserole (it’s a secret ingredient!)
Soups
Roasted Pumpkin, Squash and Apple Soup
