I wanted something different, and soup is nice comfort food for me. I had not done enough food prep and was too lazy to make something. I decided it was time for me to make one of my favorite fall recipes that is more cost-effective and just as tasty! The Turkey Pumpkin Chili.
If you love soups, chilis, and stews AND you love delicious, healthy food, then you will love this Turkey Pumpkin Chili recipe! This recipe will make enough for a family and maybe some leftovers. If you are cooking for one or two, this Turkey Pumpkin Chili recipe will definitely make enough for leftovers, and you can freeze this if you want to wait a while before enjoying it again. Another bonus – you can get some veggies in with this recipe!
Absolutely Easy Crockpot Turkey Pumpkin ChiliPrint Recipe
- 2 tablespoons coconut oil or extra virgin olive oil
- 1 1/2 pound ground turkey (I use 99% lean – try to get at least 93% lean)
- 3 cup tomatoes, canned, diced/crushed
- 1 1/2 – 2 cups free-range, organic chicken stock
- 15-ounce pure pumpkin puree (1 can)
- 1/2 teaspoon pumpkin pie spice
- 1 cup chopped baby carrots
- 1 cup green pepper, chopped (or sub zucchini)
- OPTIONAL: 1/2-1 teaspoon cayenne pepper
1. In a large pan, saute the onion and garlic in the coconut oil until tender and translucent.
2. Add the ground turkey (breaking it up into bite-sized chunks) and saute with the salt and pepper until mostly brown on the outside (it’s ok if it’s still partly pink).
3. Transfer turkey, onion and garlic mixture into a crockpot.
4. Add the crushed tomatoes, chicken stock, and pumpkin and stir a few times to incorporate, then stir in the spices.
5. Finally, stir in the veggies and cook on high for 4-6 hours until the vegetables are tender and flavors come together.
6. Taste and adjust spices accordingly.
7. Serve once you are happy with the flavor and everything has cooked together.
- Adjust the amount of spices to your preferred taste
- This recipe is Paleo friendly as it does not contain beans. You can add beans in place of some of the veggies or include them all and adjust your liquids as needed depending on how thick you like your chili.
- You can make this in a big pot on the stove if you don’t want to use the crockpot!
- Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.