Slow Cooker Turkey Pumpkin Chili
This slow cooker turkey pumpkin chili is a delicious, warming recipe for chilly fall nights. I can't express how much I enjoyed this chili. In general, I'm a chili fan, but this chili hits all the best flavor combos. Who knew turkey and pumpkin were such a good match?!
I've said this here before and I'll say it again - the best slow cooker recipes are ones you can leave on overnight or when you go to work. I like a LOOONG recipe - preferably one that goes for 8 hours. I've tested this recipe both ways - one on the low and slow 8 hours and the other on high for 3 hours and they're both great.
There are a lot of optional toppings listed below because I think soup/chili is really elevated with a solid amount of toppings. I chose to go with yogurt, cilantro, and pepitas for the bowls pictured - which is an absolutely wonderful combination. Other honorable mentions include avocado and goat's cheese - they bring the same creamy quality as the yogurt.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 jalapeno, finely diced
- 1 pound ground turkey
- 1 (14 ounce) can pumpkin puree
- 1 (14 ounce) can kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 3/4 cup chicken broth
- 1/4 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- optional toppings: cilantro, jalapeno, cheese, yogurt, pepitas, and avocado
Nutrition Information per serving