My friends and I are pretty obsessed with pumpkin as son as fall hits so when my girlfriend sent me this Healthy Pursuit Crock Pot Turkey and Navy Bean Pumpkin Chili recipe I almost died right there.
This is a great way to warm up your kitchen and your stomach for a rainy fall night. I made this chili last Sunday and ate it pretty much all week! The pumpkin was pretty subtle but I still enjoyed it and will make it again!
Crock Pot Turkey and Navy Bean Pumpkin Chili
Author: Healthy Pursuit
Recipe type: chili, crock pot, pumpkin, fall
Cuisine: dinner
Prep time:
Cook time:
Total time:
Ingredients
- 2 tbsp extra virgin olive oil, divided
- 1 lb lean ground turkey
- 1 yellow onion, chopped (yield – 1.5 cups)
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 tsp chili powder, to taste
- ½ tsp cumin
- 1 bay leaf
- 1 tsp oregano
- 1½ cups navy beans, rinsed and drained see note
- 14 oz. can pumpkin puree (not pumpkin pie filling)
- 28fl oz. diced tomatoes – I used crushed tomatoes because it’s all I had, but diced would have been better
- 1 cup water + 1 tsp chicken or vegetable gluten-free, yeast-free bouillion, or 1 cup chicken stock
- ¼ tsp Herbamare
- Fresh ground pepper to taste
- chopped cilantro, chives, or pepita seeds for topping (optional)
Instructions
- Heat a large saucepan over high heat and add 1 tbsp of olive oil. Add meat and cook, breaking it up until white, about 10 minutes. Add to the crock-pot.
- Add remaining oil to the saute pan and drop in onions and garlic. Saute for 3 – 4 minutes.
- Add red pepper, yellow pepper, chili powder, and cumin and saute for another minute.
- Add to crock pot. Add remaining ingredients and cover to cook on high for 4 hours or low for 8 hours.
- Remove the bay leaf and adjust seasoning to taste before serving. Enjoy!
Nutrition Information
Calories: 298 Fat: 8.7 Carbohydrates: 36 Sugar: 7.1 Fiber: 13.2 Protein: 22
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