Crock-Pot Turkey & Navy Bean Pumpkin Chili

November 17, 2011 by Leanne Vogel August 23, 2017

A warm and delicious crock-pot prepared pumpkin and tomato based chili filled with turkey, white beans, and sweet onions.

Ingredients

• 2 tablespoon extra virgin olive oil, divided
• 1 lb lean ground turkey
• 1 yellow onion, chopped (yield – 1.5 cups)
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 teaspoon chili powder, to taste
• 1/2 teaspoon cumin
• 1 bay leaf
• 1 teaspoon oregano
• 1 1/2 cups navy beans, rinsed and drained *see note
• 14 oz. can pumpkin puree (not pumpkin pie filling)
• 28fl oz. diced tomatoes – I used crushed tomatoes because it’s all I had, but diced would have been better
• 1 cup water + 1 teaspoon chicken or vegetable gluten-free, yeast-free bouillion, or 1 cup chicken stock
• 1/4 teaspoon Herbamare
• Fresh ground pepper to taste
• chopped cilantro, chives, or pepita seeds for topping (optional)

Instructions

1. Heat a large saucepan over high heat and add 1 tablespoon of olive oil. Add meat and cook, breaking it up until white, about 10 minutes.  Add to the crock-pot.
2. Add remaining oil to the saute pan and drop in onions and garlic. Saute for 3 – 4 minutes.
3. Add red pepper, yellow pepper, chili powder, and cumin and saute for another minute.
4. Add to crock pot. Add remaining ingredients and cover to cook on high for 4 hours or low for 8 hours.
5. Remove the bay leaf and adjust seasoning to taste before serving. Enjoy!

Notes

beans are totally optional! If you want to make it paleo, replace beans with 1 cup pepita seeds or sunflower seeds. We’ve tried it both ways and found each version just as delicious!

Nutrition Information Per Serving