Hearty Crockpot Pumpkin Chili
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Hearty Crockpot Pumpkin Chili

A comforting and nutritious chili that combines ground turkey with the warmth of pumpkin and a variety of beans. This dish is perfect for meal prep or cozy evenings, providing a hearty meal packed with flavor and fiber.

AmericanOmnivoreLunchDinnerHalloween
By Jamie
15 minPrep
~5 hrCook
~5.5 hrTotal
6Servings
350Calories

Ingredients

  • Ground Turkey1 pound
  • Green Bell Peppers2
  • Garlic, minced3 cloves
  • Pumpkin Puree1 can
  • Canned Black Beans1 can
  • Canned Kidney Beans1 can
  • Diced Tomatoes1 can
  • Canned Corn1 can
  • Tomato Sauce1 can
  • Chicken Broth2 cups
  • Diced Green Chiles1 can (4oz)
  • Parsley2 teaspoons
  • Chili Powder2 teaspoons
  • Ground Cumin2 teaspoons
  • Oregano2 teaspoons
  • Salt1/2 teaspoon

This Pumpkin Chili is a delightful twist on classic chili, featuring the added richness of pumpkin puree. The combination of ground turkey and beans makes it a fulfilling dish, while spices like chili powder and cumin add warmth and depth. You can easily customize it with your favorite toppings for added texture and flavor.

Serve this chili with toppings such as shredded cheddar cheese, sour cream, or fresh avocado to enhance the experience. It also freezes well, making it a great option for meal prep or last-minute dinners.

Substitutions

  • Use ground beef or chicken instead of turkey for a different protein flavor.
  • Swap pumpkin puree with butternut squash puree for a similar texture.
  • Replace chicken broth with vegetable broth for a vegetarian option.
  • Use canned lentils instead of beans for a different protein source.

Instructions

  1. Brown the turkey and veggies

    10 min

    In a skillet over medium heat, cook ground turkey, green bell peppers, and minced garlic until the turkey is browned, which should take about 10 minutes. Stir occasionally to ensure even cooking and prevent sticking.

  2. Combine ingredients in slow cooker

    5 min

    Transfer the turkey mixture into a slow cooker. Add pumpkin puree, black beans, kidney beans, diced tomatoes, corn, tomato sauce, chicken broth, diced green chiles, and all spices. Stir well to ensure everything is mixed evenly.

  3. Cook the chili

    ~5 hr

    Set the slow cooker to LOW and cook the chili for about 5 hours. You'll know it's ready when the flavors have melded and the chili is heated through.

  4. Serve and garnish

    5 min

    Ladle the chili into bowls and top with your choice of toppings like shredded cheddar, sour cream, avocado, green onions, cilantro, or tortilla chips for added texture.

FAQ

Yes, this chili can be prepared a day in advance and stored in the refrigerator. It often tastes even better the next day as the flavors meld.

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