Healthy Slow Cooker Turkey Pumpkin Chili

The days are getting shorter, the temps cooler. During this time of year I crave a cozy pair of sweats, some soft socks and a warm bowl of something hearty and delicious for dinner.

Below is one of my favorite fall/winter recipes. It goes in the slow cooker for a turn-key weeknight dinner. I make it multiple times a year - often freezing any leftovers for easy dinners down the road. My entire family likes this this chili and you can control the spice level, in case you have little ones or sensitive taste buds at home. And you can customize each bowl with different toppings. On top of all of this: it's healthy! I was given this recipe by my nutritionist! So, yeah - bonus points for everyone.

Healthy Turkey Pumpkin Chili

Ingredients:

• 2 Tablespoons olive oil

• 1 onion, chopped

• 2 bell peppers, chopped

• 2 6oz cans of chopped green chilies

• 2 garlic cloves, minced

• 1.5 pounds ground turkey (season before cooking)

• 2 cans diced tomatoes

• 1 can white beans (drained and rinsed)

• 1 can black chili beans

• 1 can pumpkin puree

• 2 Tablespoons chili powder

• 1 Tablespoon cumin

• 1Salt and pepper to taste

Optional:  Cayenne pepper and/or fresh jalapenos depending on how spicy you like it.

First, cook the ground turkey and season with whatever spices you like (ie, season-all, S&P, onion powder) in a skillet.  Once browned, add to slow cooker. Then, heat oil same pan on medium-high heat. Sauté onion, peppers, green chilies, and garlic until tender (roughly 10 minutes).  Add to slow cooker.  Stir in tomatoes, beans and pumpkin and season with chili powder, cumin, sea salt and pepper.  Mix together and cook on LOW for at least 3 hours.

Serving: We enjoy this with shredded cheddar cheese sprinkled on top. You can also add a dollop of sour cream, chopped avocados, or crushed tortilla chips. Also pairs nicely with fresh bread or buttermilk biscuits (really UP the hearty, comfort-food factor!).

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Digital Crockpot

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