Slow-Cooker Turkey & Two-Bean Pumpkin Chili

Slow-Cooker Turkey & Two-Bean Pumpkin Chili

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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Course: Main Course

Keyword: fall, Gluten-Free, slow cooker, squash

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings:

Calories: 199kcal

Author: Faith

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!

Nutrition