Slow Cooker Turkey Pumpkin Chili

Slow Cooker Turkey Pumpkin Chili Red Cayenne Chili Olive Oil

Slow Cooker Turkey Pumpkin Chili

This chili recipe is creamy, warm, and delicious! It’s hearty and healthy with beans, onions, tomato, pumpkin, and chicken broth. Pumpkin is a wonderfully versatile ingredient and it’s especially good in savory recipes. If you enjoy a cozy fall soup, I think you’ll love these recipes as well.


Ingredients

  • 1 tablespoon Coronado Taste of Oil Red Cayenne Chili Olive Oil

  • 1 medium yellow onion, diced

  • 1 jalapeño, finely diced

  • 1 red bell pepper, diced

  • 1 pound ground turkey

  • 1 (14 ounces) can pumpkin puree

  • 1 (14 ounces) can kidney beans, drained and rinsed

  • 2 tablespoons tomato paste

  • 3/4 cup chicken broth

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cinnamon

  • 1 teaspoon ground pepper

  • 1 teaspoon salt

  • 1 teaspoon cumin

 


Slow Cooker Turkey Pumpkin Chili Red Cayenne Chili Olive Oil

 

Directions:

Heat the Coronado Taste of Oil Red Cayenne Chili Olive Oil in a large skillet over medium-high heat.

Add the onions, jalapeño, and bell pepper. Sauté for five minutes or until the onion becomes translucent.

Add the turkey and sauté until browned.

Add the turkey-onion mixture to the slow cooker. Add all other ingredients to slow cooker and stir until combined.

Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Top with optional ingredients.

 

Recipe first featured here.

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