Why do I not use my slow cooker more often? It seriously makes life so easy. On Sunday, before I went out for my 15 mile run (yes, 15 miles), I prepared everything real quick, threw it in the crockpot, turned it on high and ran out the door. When I made it back home, my house smelled amazing and lunch was almost ready. And this wasn’t just any lunch, it was a big bowl of the most wonderful pumpkin chili to warm my soul!

Slow Cooker Pumpkin Turkey Chili

If you just happen to be following along with my marathon training, my run went better than I expected, this past Sunday. The weather was absolutely perfect with a cool breeze and low humidity. It’s crazy what a difference the weather can make in a run. Just the day before, I was trying to run 7 miles in high humidity and I actually had to stop and walk a few times, but my 15 miler could not have been more fabulous. I was having my doubts, but after that run, I have confidence that maybe I actually can make it the full 26.2 miles!

pumpkin chili in the slow cooker
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Nutrition Facts
Slow Cooker Pumpkin Turkey Chili
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 bowls
Slow Cooker Pumpkin Turkey Chili
A warm bowl of pumpkin chili is the absolute perfect meal for a cool Fall evening!
Ingredients
  • 1 lb lean ground turkey
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 2 bell peppers chopped (I used orange and yellow.)
  • 2 tsp chili powder to taste
  • 1 tsp cumin
  • 1 bay leaf
  • 1 tsp oregano
  • 1 can great northern beans rinsed and drained
  • 14 oz. can pumpkin puree not pumpkin pie filling
  • 28 fl oz. diced tomatoes
  • 1 cup chicken or vegetable broth
  • salt & pepper to taste
Instructions
  1. Heat a large skillet, sprayed with natural cooking spray, over medium-high heat. Cook turkey, breaking it up until white, about 10 minutes. Add to the slow cooker.
  2. Spray skillet with additional cooking spray, if needed and saute onions, garlic, and peppers for about 5 minutes.
  3. Stir chili powder and cumin with veggies. Add mixture to slow cooker.
  4. Add remaining ingredients and cover to cook on high for 4 hours or low for 8 hours.
  5. Remove the bay leaf and adjust seasoning to taste before serving. Enjoy!
Recipe Notes

Adapted from Skinnytaste and Healthful Pursuit.

Author: Kim

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Now, back to this chili…..
The flavors are spot on. If Fall was a food, it would be this bowl of goodness. This past weekend when I made it, it wasn’t all that cold outside, but I can totally picture making this when the weather turns really cold, wrapping up in a blanket and enjoying a bowl in front of the fire. I garnished mine with pumpkin seeds, but avocado, Greek yogurt, chips and/or crackers would pair well with the chili.

Slow Cooker Pumpkin Turkey Chili

Something to think about….

Have you made chili, yet, this season? How about pumpkin chili?

Do you have a slow cooker? How often do you use it?

Slow cooker or crock-pot? What do you call them? I usually say crock-pot, but I figured that most people say slow cooker.

Happiness takes effort! Go out and get your happy!