Description
Gluten Free, Dairy Free, Refined Sugar Free
Cold nights call for a warm cozy chili. Made with lean ground turkey, lots of great veggies, and pumpkin puree to give it a little something extra. Made in your slow cooker for easy meal prep on busy days.
Ingredients
Scale
- 1 lb lean ground turkey
- 2 bell peppers (I used a green and a yellow)
- 1 small yellow onion
- 1 (28 oz) can fire roasted diced tomatoes*
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can pinto beans
- 1 (15 oz) can white beans
- 2 tbsp tomato paste
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground cloves
- 1/4 tsp cayenne
- Toppings! Ideas: tortilla chips, avocado, cheese, plain greek yogurt/sour cream, green onions, etc.
Instructions
- In a pan over medium heat, cook your turkey until brown. I like to season with a little extra pepper and garlic powder to get it extra tasty, but you don’t need to! When fully cooked, transfer to slow cooker.
- Dice your peppers and onion, drain and rinse your beans, and add to the slow cooker.
- With OUT draining your diced tomatoes, add to the slow cooker.
- Then add the remaining ingredients (pumpkin, tomato paste, seasonings) and stir to combine.
- Cooking Options:
- Cook on low for 6 hours
- Cook on high for two hours, and then low for two hours.
Notes
*if you can only find 14.5 oz cans you can use that and it will be fine! You can also use regular if you can’t find fire roasted
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup