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
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1 tablespoon Coronado Taste of Oil Red Cayenne Chili Olive Oil
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1 medium yellow onion, diced
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1 jalapeño, finely diced
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1 red bell pepper, diced
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1 pound ground turkey
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1 (14 ounces) can pumpkin puree
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1 (14 ounces) can kidney beans, drained and rinsed
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2 tablespoons tomato paste
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3/4 cup chicken broth
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1/4 teaspoon cayenne
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1/2 teaspoon chili powder
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1/2 teaspoon paprika
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1/2 teaspoon cinnamon
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1 teaspoon ground pepper
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1 teaspoon salt
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1 teaspoon cumin
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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