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Slow Cooker Pumpkin Turkey Chili finished recipe

Slow Cooker Pumpkin Turkey Chili

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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Additional Time 10 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

For the Pumpkin Turkey Chili
  • 1 tablespoon (15 mL) olive oil
  • 1 1/2 pounds (680 g) ground turkey
  • 1 medium yellow onion (about 150 g) diced
  • 1 medium red bell pepper (about 150 g) diced
  • 4 medium garlic cloves (about 12 g) minced
  • 2 tablespoons (16 g) chili powder
  • 2 teaspoons (6 g) ground cumin
  • 1 teaspoon (2 g) smoked paprika
  • 1 teaspoon (1 g) dried oregano
  • 1 teaspoon (about 3 g) kosher salt
  • 1/2 teaspoon (about 1 g) freshly ground black pepper
  • 2 tablespoons (32 g) tomato paste
  • 1 can (15 ounces / 425 g) plain pumpkin puree
  • 1 can (28 ounces / 794 g) crushed tomatoes
  • 1 can (15 ounces / 425 g) black beans drained and rinsed
  • 1 can (15 ounces / 425 g) kidney beans drained and rinsed
  • 1 cup (240 mL) low-sodium chicken broth
  • 1 tablespoon (15 mL) fresh lime juice
Optional Toppings
  • 1/2 cup (57 g) shredded sharp cheddar cheese optional
  • 1/2 cup (120 g) sour cream optional
  • 1 medium avocado (about 150 g flesh) diced, optional
  • 1/4 cup (15 g) chopped fresh cilantro optional
  • 2 medium scallions (about 20 g) thinly sliced, optional

Method
 

Method
  1. Dice the onion and red bell pepper, and mince the garlic. Drain and rinse the black beans and kidney beans. Have the remaining ingredients measured before beginning to brown the turkey.
  2. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the ground turkey and cook for 6–8 minutes, breaking it into small crumbles. Continue cooking until no pink remains and the turkey reaches 165°F (74°C) .
  3. Add the diced onion and red bell pepper to the cooked turkey. Cook over medium heat for 3–4 minutes, stirring frequently, until the onion starts to soften.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant. Add the tomato paste and cook for another minute, coating the turkey and vegetables evenly.
  5. Scrape the seasoned turkey mixture into a 6-quart slow cooker. Add the pumpkin puree, crushed tomatoes, black beans, kidney beans, and chicken broth. Stir thoroughly until the pumpkin is completely blended into the tomato mixture.
  6. Cover and cook on LOW for 6 hours . Avoid repeatedly lifting the lid, which releases heat and can extend the cooking time. By the end, the onions and peppers should be tender and the chili should look thick and cohesive.
  7. Stir the chili thoroughly: It should be thick enough to coat a spoon but still easy to ladle. If it seems thicker than you prefer, stir in a small amount of additional hot water or broth before serving. If it seems thin, leave the lid off and cook on HIGH for 10–15 minutes to allow some moisture to evaporate.
  8. Turn off the slow cooker: Stir in the fresh lime juice. Taste and adjust the seasoning if needed. The lime should brighten the tomato and spices without making the chili taste distinctly sour.
  9. Let the chili stand uncovered for 10 minutes. It will thicken slightly during this time and cool to a more comfortable serving temperature.
  10. Ladle the Slow Cooker Pumpkin Turkey Chili into 8 bowls. Top individual servings with optional cheddar, sour cream, avocado, cilantro, and scallions as desired. Serve warm.