An easy, homemade recipe for Slow-Cooker Turkey and Two-Bean Pumpkin Chili. Surprisingly, pumpkin is the star ingredient! The flavors from the other healthy ingredients complement the pumpkin base. Altogether, they build in complexity as the chili slow-cooks. Certainly, this is a comforting meal to enjoy throughout the fall and winter!
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That’s right! Pumpkin is the star ingredient in this recipe.
Not only is pumpkin super tasty, but it also has so many health benefits. In particular, pumpkin is rich in the antioxidant beta carotene. Our bodies convert beta carotene to vitamin A. Vitamin A is good for the eyes, heart, lungs, kidneys, and other organs.
Pumpkin also contains fiber, potassium, vitamin C, vitamin E, iron, and folate.
Pumpkin in chili, though?
For sure! This pumpkin chili is a pleasant change from a standard tomato-based chili.
And, this hearty dish is brimming with lean ground turkey, beans, and fresh vegetables.
A comforting, nutritious, and out-of-the-ordinary meal option.
Jump to RecipeHealthy Ingredients
veggies:
Straightaway, this chili includes a good bit of fresh veggies.
I didn’t skimp on the onions and garlic, either. This recipe calls for 4 tbsp minced garlic. It may seem like a lot. It is. And, it isn’t. I love garlic. I could have added more! Also, the jalapeno adds some welcome heat.
- Onion
- Garlic (If preferred, use minced garlic from a jar.)
- Celery
- Red pepper
- Green pepper
- Jalapeno
Ground turkey:
Often, I purchase my ground turkey at Costco. They carry organic ground turkey that comes as a 3-pound package, divided into 2 separate packages. Thus, I’m able to freeze one of the packages to use at a later date!
Of course, ground turkey is readily available at most grocery stores.
It’s also a very lean protein and a wonderful option for chili.
- 1 1/2 lb ground turkey
pantry items:
In the fall especially, canned pumpkin is a pantry staple. Keep in mind, the pumpkin used here is different from canned pumpkin pie puree which has the added pumpkin pie spices. So, be mindful to use just the pure pumpkin puree.
Likewise, chicken stock and canned beans are pantry staples.
It’s so convenient to have many of these ingredients already on hand!
- Olive oil
- Great Northern beans, rinsed and drained
- Pinto beans, rinsed and drained
- Pure pumpkin puree
- Chicken broth
- Cumin
- Dried basil leaves
- Chili powder
- Dried cilantro
- Turmeric
- Dried bay leaves
- Salt (Himalayan pink salt, if desired)
- Ground pepper
How to Prepare Slow-Cooker Turkey & Two-Bean Pumpkin Chili
The total prep time is about 15 minutes.
- In a medium skillet, add olive oil and ground turkey. Lightly season with salt and pepper and brown on medium heat until no pink juices remain. If preferred, you may skip this step.
- Chop and dice the veggies while the turkey is browning.
- Add the cooked turkey, beans, and veggies to the slow-cooker.
- Next, add the pumpkin, broth, and seasonings to the slow-cooker.
- Stir to combine.
- Cover and cook on low heat for 8 hours.
Eat & Enjoy!
It’s so easy to make this big batch of chili and feed a group or save it for multiple meals throughout the week. I’m happy with leftovers, especially if it’s this chili!
And, don’t forget about the toppings! A few great options are sour cream, shredded cheese, avocado, chives, cilantro, and jalapeno slices. Additionally, serve with tortilla chips for a little crunch and scooping.
Makes 8, 2-cup, servings.
Definitely, this is a go-to meal to enjoy throughout the fall and winter.
Jump to RecipeWhat do you think about using a pumpkin base as an alternative to the traditional tomato-based chili? I’d love to hear your thoughts in the comment section below!
Also, don’t forget to Pin the recipe and give it a try!
Enjoy!
Slow-Cooker Turkey & Two-Bean Pumpkin Chili
Equipment
- Slow-cooker
Ingredients
- 1½ lbs ground turkey 93% lean/7% fat
- salt and ground pepper as needed, to season turkey while browning
- 2 TBSP extra virgin olive oil
- 1 yellow onion, large chopped (or approximately 2½ cups chopped)
- 4 TBSP minced garlic if preferred, use jarred minced garlic
- ½ cup celery diced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 1 jalapeno, medium-large diced (or approximately ¼ cup diced)
- 1 can Great Northern beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 2 cans pure pumpkin puree
- 4 cups chicken broth or stock or 32 oz
- 1 TBSP cumin
- ½ tsp dried basil leaves
- 1 TBSP chili powder
- 1 tsp dried cilantro
- ½ tsp turmeric
- 2 dried bay leaves
- 2 tsp salt if preferred, use Himalayan pink salt
- 2 tsp ground pepper
- sour cream or plain Greek yogurt for topping
- shredded cheese for topping
- chopped green onions or chives for topping
- chopped cilantro for topping
- sliced jalapenos for topping
- tortilla chips serve on the side for some added crunch and for scooping
Instructions
- In a medium skillet, add olive oil and ground turkey. Lightly season with salt and pepper and brown on medium heat until no pink juices remain. If preferred, you may skip this step.
- While the turkey is browning, chop and dice the onion, celery, red bell pepper, green bell pepper, and jalapeno. Mince the garlic. If preferred, use minced garlic from a jar.
- Transfer the browned turkey to the slow-cooker. Also, add the Great Northern beans, pinto beans, and prepared veggies.
- Add the canned pumpkin, chicken broth, remaining spices, dried herbs, and seasonings (ingredients 14-21) to the slow-cooker.
- Mix all the ingredients, ensuring they are incorporated well. Cover with the slow-cooker lid.
- Cook on low heat for approximately 8 hours. Stir.
- If desired, top with sour cream, shredded cheese, avocado, chives, cilantro, and jalapeno slices. Additionally, serve tortilla chips on the side for some crunch and for scooping.
- Serve and enjoy!
Looks yummy!!!
Thank you!! 🙂 🙂