Since I don't have any real fall-friendly recipes posted from last year, I'm busting my chops early this season to fork up some sensible recipes worth craving.
Of course, when I think of fall... I think of pumpkin and turkey right away. Better yet? Chili! So why not combine the three into a clever and festive crock pot dish?
Don't be scared!
I know what you must be thinking... Pumpkin? In Chili? Really?
This is an excellent chili and I can't wait to use up the leftovers later this week for some chili dogs or faux-frito pie!
Of course, I have adjusted this chili to basically be to my liking... and I like a thick, hearty chili with a slight kick. Though... if I didn't have a tender toddler mouth to worry over, I would definitely have added in a jalapeño.
Want something more spicy? Add in a chopped jalapeño or more chili powder.
Like your chili to be thinner? Just add in some reduced sodium chicken broth (1/2 c. at a time.) to get the consistency you're looking for!
Crock Pot Pumpkin & Turkey Chili
Servings: 8 • Size: About 1 Cup • Calories: 254 • Fat: 2.8 g • Carb: 39.6 g • Fiber: 13.1 g • Protein: 23.5 g • Sugar: 9 g • Sodium: 436.8 mg
1 Lb. Extra Lean Ground Turkey Breast
1 Onion, Diced
1 Bell, Chopped
2-3 Garlic Cloves, Minced
1 15 Oz. Can 100% Pure Pumpkin Puree
1 14.5 Can Kidney Beans, Drained
2 14.5 Oz. Cans Black Beans, No Salt Added - Drained
2 14.5 Oz. Cans Diced Tomatoes, No Salt Added
1 8 Oz. Can Tomato Sauce, No Salt Added
2 Tbsp. Chili Powder
1 Tbsp. Cumin
1 Tbsp. Pumpkin Pie Spice
1 Tsp. Sugar
Salt & Pepper to Taste
Brown the turkey in a large pan over medium-high heat.
Toss the turkey into the crock pot and add in the bell pepper, onion, and garlic.
I used some yellow, orange, and red mini bell peppers that I had left over, but feel free to use any size or color that you want!
Add in all the canned items and the spices.
Give everything a good stir and secure the lid on the crock pot.
The mixture will look very thick, but don't worry! It'll all cook down into a nice hearty chili.
Set to cook on high for about 6-8 hours or low for 8-10 hours.
Serve warm with some cornbread and enjoy!