Slow Cooker Turkey Pumpkin Chili
This chili recipe is perfect for fall combining ground turkey and pumpkin. It comes together quickly and then cooks all day for even more flavor.
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
Nutrition
Calories: 251kcalCarbohydrates: 25gProtein: 23gFat: 8gSaturated Fat: 2gCholesterol: 55mgSodium: 142mgFiber: 7gSugar: 5g
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