SLOW COOKER TURKEY PUMPKIN CHILI (DF, GF)

Slow Cooker Turkey Pumpkin Chili - Olivia Adriance

SLOW COOKER TURKEY PUMPKIN CHILI (DF, GF)

This cozy turkey pumpkin chili is hearty, protein-packed, and full of warm, smoky spices and made in a slow cooker for an easy, hands-off weeknight dinner.

Prep Time15

Cook Time4

Total Time4 15

Servings:

Author: Olivia Adriance

Ingredients

1 pound ground turkey (94% lean)
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
(1) 15-ounce can black beans, rinsed and drained
(1) 15-ounce can kidney beans, rinsed and drained
(1) 15-ounce can fire-roasted diced tomatoes
(1) 15-ounce can pumpkin purée
2 cups chicken bone broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
¼ - ½ teaspoon ground cinnamon
¼ teaspoon cayenne (optional, for heat)

For Topping:

Diced avocado
Chopped cilantro
Dairy-free yogurt
Crushed tortilla chips

Instructions

If the slow cooker you’re using has a sauté function, set the slow cooker to sauté at 400°F. Cook the ground turkey until browned, breaking up into pieces, for 5 to 6 minutes.
If the slow cooker you’re using doesn’t have a saute function, heat a skillet over medium heat. Cook the ground turkey until browned, breaking up into pieces, for 5 to 6 minutes. Transfer to the slow cooker.
To the slow cooker, add onion, garlic, bell pepper, beans, tomatoes, pumpkin purée, broth, and all spices (chili powder, ground cumin, smoked paprika, salt, cinnamon and cayenne) to the slow cooker. Stir until well combined.
Cover and cook on low for at least 4 hours. Note, chili can hold on warm for an additional 2 hours. Taste and adjust seasoning as needed.
Serve warm with toppings of choice. Enjoy!

Notes

Any leftover chili can be stored in an airtight container in the fridge for up to four days, or frozen for four to six months. Freeze in portion-sized containers for a super simple leftover lunch or dinner.

Nutrition