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This time of year, almost everyone is up to their gills in pumpkin recipes. There’s a good reason for that—pumpkin is an extremely versatile fruit that works well in both sweet and savory dishes. While pumpkin bread or pumpkin pie might be your go-to, it’s time to give pumpkin chili a try!
chili in the slow cooker
As soon as the temperatures dip a little, we start to add chili to our dinner rotation frequently. Of course, in Texas, that dip means anything under 90°, so we tend to make our chili in the slow cooker to avoid heating up our still-warm kitchen. This also allows time for the flavors to meld together and creates that perfectly spicy-savory bowl we’ve all come to love.
Pumpkin Turkey Chili
Now, this pumpkin chili is anything but traditional. First off, I use ground turkey to make the dish lighter, and then add a mixture of beans instead of a single variety (or none at all). Unexpected spices like cinnamon and cocoa powder give it depth that plays off the spice, and pumpkin puree adds a slight sweetness that makes this a dish the whole family can enjoy.
Pumpkin Turkey Chili Slow Cooker
Pumpkin Turkey Chili Slow Cooker why ? You can certainly stir in fresh cubed pumpkin or butternut squash, but since I used the slow cooker I wanted to make things as easy as possible. By opting for the puree, you can definitely “set it and forget it” and come home to a fragrant bowl of pumpkin chili. Serve each bowl with a dollop of sour cream or yogurt and a slice of hearty wheat bread for a complete meal!
This recipe freezes well, too, so scoop any leftovers (if you’re lucky enough to have them) into individual servings for perfect lunch portions.
Pumpkin Turkey Chili Recipe
- 1 pound ground turkey breast
- 1 cup chopped green sweet pepper
- ⅓ cup chopped sweet onion
- 1 clove garlic,minced
- 1 teaspoon olive oil
- ½ cup bottled chili sauce
- 1 15-ounce can crushed tomatoes
- ¾ cup canned diced tomatoes, undrained
- 2 15 1/2 ounce cans mixed beans (black, pinto, and kidney), drained and rinsed
- ⅓ cup water
- 2 tablespoon cider vinegar
- ¼ cup packed brown sugar
- 4 ½ teaspoon chili powder
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon unsweetened cocoa powder
- 1 15-ounce can pumpkin puree
- In a large saucepan or with the stovetop setting on a slow cooker, cook ground turkey, sweet pepper, onion and garlic in hot oil over medium-high heat until meat is brown and vegetables are just tender.
- Transfer to a slow cooker. Add all remaining ingredients and stir well.
- Cook on low for 6-8 hours or high for 4 hours. Serve topped with sour cream or Greek yogurt, if desired.
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