Slow Cooked Pumpkin Turkey Chili

It’s almost Fall and that means EVERYTHING must have pumpkin! Well, maybe not everything, but this certainly was delicious! When I told Basili was I was making for dinner, he had his doubts for sure – he was pleasantly surprised and really enjoyed this chili! I prepped the chili during Noah’s nap time when Zach was at school earlier this week. By the time we returned home from running out for some errands, the house smelled amazing! I just love my slow cooker – little effort is required and the meals are always amazing! (fewer dishes to clean, too!)

Brown your turkey, chop your veggies, open a few cans – dump into slow cooker. Stir, cover and set to low. Boom. Dinner is cooking and you are free to go about the rest of your day! I served this topped with a dollop of Plain Greek Yogurt (Fage brand), shredded cheese and some green onions.

I am SO excited to share my Slow Cooked Pumpkin Turkey Chili with you – I hope you enjoy it as much as we did! Pro Tip – You can let it cook longer than 5-6 hours AND it is even better the next day – there were plenty of left overs for lunch and it was delicious!

Slow Cooked Pumpkin Turkey Chili
Slow Cooked Pumpkin Turkey Chili

Slow Cooked Pumpkin Turkey Chili

Slow Cooked Pumpkin Turkey Chili
Slow Cooked Pumpkin Turkey Chili

Slow Cooked Pumpkin Turkey Chili
Serves 6
A tasty and EASY chili recipe that will leave your family wanting MORE this Fall!
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Prep Time
30 min
Cook Time
6 min
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
6 min
Total Time
6 hr 30 min
Ingredients
  1. 1 medium red onion, chopped
  2. 1 green bell pepper, chopped
  3. 1 (4oz) can chopped green chilis (optional)
  4. 4 cloves garlic, minced
  5. 1 ½ lbs ground turkey
  6. 1 (14.5oz) can diced tomatoes, undrained
  7. 1 (15oz) can pure pumpkin puree
  8. 1 (15oz) can cannellini beans (or your fave), drained and rinsed
  9. ½ - 1 cup water
  10. 1 cup low sodium chicken broth
  11. 1 tsp oregano
  12. 1 T chili powder
  13. 2 tsp ground cumin
  14. ½ tsp sea salt
  15. Black pepper, to taste
  16. Red Pepper flakes, to taste (optional if you like it hot!!)
Instructions
  1. In a skillet, brown the turkey until cooked through, breaking it into smaller pieces.
  2. Add all ingredients to your slow cooker and stir to mix well.
  3. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  4. Serve topped with some plain Greek yogurt, green onions or shredded cheese.
21 Day Fix Counts
  1. 1 Red, 1 Green, 1/3 Purple, 1/3 Yellow,1 blue (if you add cheese)
  2. Serving size, 1 1/2 cups
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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Showing 6 comments
  • Tracy
    Reply

    Amazing! I added fresh mushrooms and celery to my veggies. Grilled vegetables on stove top before mixing into slow cooker. I also added cinnamon and a 1/3 tsp of chili powder. Topped off with fresh jalapeños for an extra kick. Omitted yogurt topper.
    Definitely a family fav and makes for great left over lunch:)

    • Angela Dimitrelias
      Reply

      OOOHHHHH That sounds DELICIOUS!!! 🙂 I will have to try it your way next time! YUM! 🙂 Happy you enjoyed it! Angela

  • Jan
    Reply

    Just made this. Did it on the stove instead of the crock pot. It’s really good -I love the texture the pumpkin gives to the chili.

  • Becky
    Reply

    Great post…looking forward to trying this recipe. 🙂

  • Lacey
    Reply

    Do you think this would work with lean ground beef? We raise beef and have it on hand.

    • Angela Dimitrelias
      Reply

      Absolutely!

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