Pumpkin Turkey Chili
A hearty bowl of zesty chili is made in the slow cooker with ground turkey, pumpkin puree, beans and spices.
Ingredients
- 5 slices bacon, chopped
- 1 medium onion, chopped
- 1 teaspoon garlic, minced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teasoon smoked paprika
- 1 teaspoon oregano
- 3 ounces green chiles, diced, mild
- 1 tabelspoon tomato paste, heaping
- 15 ounces navy beans, rinsed and drained
- 15 ounces dark red kidney beans, rinsed and drained
- 15 ounces pumpkin puree
- 2 cups chicken broth
- salt and black pepper to taste
- tortilla chips, sour cream, shredded cheddar, for garnish
Instructions
- Add the chopped bacon to a large skillet over medium heat. Stir and cook until lightly browned, about 8 minutes. Stir in the chopped onions and cook until tender, about 6 more minutes.
- Add the ground turkey, garlic, oregano, chili powder, cumin and smoked paprika. Stir and cook until turkey in no longer pink, about 6 minutes.
- Place the meat mixture and the remaining ingredients in the slow cooker. Stir to combine. Cook on low heat for 4 hours, stirring occasionally.
- Salt and pepper the chili to taste. Serve it with tortilla strips, cornbread, sour cream and shredded cheddar cheese. Recipe makes 5 servings.
Modify the level of heat in the dish by adding fewer green chiles or omitting them.
Equipment
- 1 sharp knife
- 1 large skillet
- 1 4-quart slow-cooker
- 1 mesh strainer, to rinse and drain the beans
Notes
How to store Pumpkin Turkey Chili
Cool the leftover chili completely and store it in an airtight container in the refrigerator for up to 5 days. Chili can also be put in freezer bags or plastic containers and kept in the freezer for up to 3 months.
Nutrition
Calories: 477kcalCarbohydrates: 54gProtein: 41gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 66mgSodium: 633mgPotassium: 1261mgFiber: 19gSugar: 5gVitamin A: 13857IUVitamin C: 9mgCalcium: 134mgIron: 7mg