Crockpot Turkey Pumpkin & White Bean Chili

Time

5-6 hrs

Servings

12

Published September 27, 2023 by Dr. Stephanie Gray, DC

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As the leaves begin to change coloUrs there’s nothing quite like the comfort of a hearty bowl of chili to welcome the fall season. But this time, we’re taking chili to a whole new level. Say hello to my Turkey, Pumpkin, and White Bean Chili.

This amazing chili is made with lean ground turkey, veggies, white beans and just a hint of pure pumpkin which adds a nice creaminess to the chili. Pumpkin hater? Simply omit, but I promise, you won’t taste even taste the pumpkin. And the best part? It all comes together effortlessly in your trusty crockpot. Plus this chili is big. You’ll have leftovers all week.

So, get ready to cozy up, fill your home with the inviting aroma of a simmering chili, and indulge in a bowl of goodness that’s super tasty and good for your well-being. Fall in love with chili all over again.

Naturally gluten free and dairy free with bean free option.

 

For other great dinner ideas, check out these other recipes:

Baked Boursin with Broccoli Tomatoes & Chicken Casserole

Beef and Salsa Stuffed Peppers

Greek Chicken with Tzatziki

Indian Spiced Chicken

Low Carb Roasted Veggie “Pizza”

Stir Fry on Cauliflower Rice with Almond Butter Sauce

Greek Chicken Sheet Pan Salad

Curry Chicken with Coconut Milk

The Jennifer Aniston Salad

12 Minute Broiler Sheet Pan Steak Fajitas

Big Mac Salad

 

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How to Store left over Turkey Pumpkin & White Bean Chili

Store leftovers in a tight glass container. Must be refrigerated. Eat within 5-7 days. Freezes well. 

 

 

Crockpot Turkey Pumpkin & White Bean Chili

Today we're making an amazing chili using lean ground turkey, veggies, white beans and a little bit of pure pumpkin which adds a nice creaminess to the chili. This chili is big. You'll have leftovers all week. Gluten free and dairy free with bean free option.
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Course: dinner
Cuisine: American
Keyword: chili, pumpkin chili, turkey chili
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 6 hours 20 minutes
Servings: 6
Calories: 189kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large crockpot
  • 1 Frying pan
  • 1 wooden spoon

Ingredients

  • 2 x 500 g ground turkey browned
  • 1 green pepper remove ribs seeds and dice
  • 1 cup celery diced
  • 1 cup carrots peeled and diced small
  • 1 onion diced
  • 1 can diced tomatoes (540 mL can)
  • 1 can white kidney beans (540 mL can) drained
  • 1/2 cup canned pure pumpkin (not pumpkin pie filling)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • sea salt to taste

Instructions

  • Heat 1 tbsp oil in a frying pan over medium heat. Add ground turkey. Use a wooden spoon to break up the turkey. Cook the turkey until browned. Remove from heat.
  • Add all ingredients including the browned turkey to a large crock-pot.
  • Turn on low and cook for 5-6 hours.

Notes

Substitute canned chickpeas, navy beans, red kidney beans for white kidney beans. Or simply omit beans for bean free option. 
Don't like pumpkin? Simply omit from the recipe. 
Serve hot alone or with your favorite toppings (salsa, sour cream, guacamole). 
Store leftovers in a casserole dish or glass container with lid. Refrigerate. Eat within a week. Freezes well. 

Nutrition

Serving: 1cup | Calories: 189kcal | Carbohydrates: 12.3g | Protein: 18.8g | Fat: 7.4g | Saturated Fat: 1.8g | Sodium: 219.8mg | Potassium: 273.2mg | Fiber: 3.6g | Sugar: 2.2g
Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

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Hi! I’m Dr. Stephanie Gray. I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.

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