Crockpot Turkey Pumpkin & White Bean Chili

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

Cook Time: 6

Total Time: 6 20

Servings:

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.

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