Wednesday, October 20, 2010

Slow-Cooker Pumpkin Turkey Chili

There’s no other fall flavor as perfect as pumpkin. Pairing pumpkin with chili creates a wonderful autumn dish. I pretty much always make my chili in my slow-cooker just because it’s so easy to do and dinner is already done when I come home from a long day at work. Made with ground turkey, this healthy chili loses nothing in flavor for your pickiest meat-eaters.

Adapted from: Pumpkin Turkey Chili, Serious Eats


1 (14 ½ ounce) can red kidney beans

1 (14 ½ ounce) can diced tomatoes

1 pound ground turkey, browned and drained

1 cup chopped onion

½ green bell pepper, chopped

½ yellow bell pepper, chopped

1 (4 ounce) can chopped green chiles

1 large clove garlic, minced

2 cups (14 ½ ounce can) pumpkin puree

1 ½ tablespoons chili powder

½ tablespoon cumin

¾ teaspoon salt

½ teaspoon freshly ground black pepper

Cayenne pepper to taste (at least 3 good shakes)

2 tablespoons brown sugar


Fresh cilantro, chopped

Shredded cheddar cheese

Sour cream

Hot sauce


Put ingredients in slow cooker in the order listed. Carefully stir. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Cover for another 10 minutes.

Garnish with favorite toppings and serve hot.


  1. This looks delicious. Perfect for a cold fall day. Definitely keeping this in mind as November approaches.

  2. I have this in the crockpot now so dinner will be ready when I get home from work. It seemed very thick, hardly any liquid to it. Perhaps more will be acquired during cooking. I am excited to try this recipe and will relay the outcome once I've tried it!