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Per serving
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- 1
Brown the base
Chop the onion and both bell peppers. Heat the canola oil in a large skillet over medium heat and saute the onion and peppers until tender, about 5 minutes. Mince the garlic, add it, and cook 1 minute more. Crumble in the ground turkey and cook, stirring, until it is no longer pink.
- 2
Load the slow cooker
Transfer the turkey and vegetables to a 3-quart slow cooker. Stir in the pumpkin puree, the undrained diced tomatoes, chili powder, salt and black pepper until everything is well combined.
- 3
Slow cook
Cover and cook on low for 7 to 9 hours, until thick and the flavors have melded. Stir before serving and top each bowl with shredded cheddar and a spoonful of sour cream if you like.
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Autumn Pumpkin Turkey Chili
Created by: SundayPrepCo
Ingredients
- 1 onion
- 1 green bell pepper
- 1 yellow bell pepper
- 1 tbsp canola oil
- 1 garlic
- 1 lb ground turkey
- 15 oz pumpkin puree
- 14 1/2 oz diced tomatoes
- 4 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- shredded cheddar cheese, to taste
- sour cream, to taste
Instructions
- Brown the baseChop the onion and both bell peppers. Heat the canola oil in a large skillet over medium heat and saute the onion and peppers until tender, about 5 minutes. Mince the garlic, add it, and cook 1 minute more. Crumble in the ground turkey and cook, stirring, until it is no longer pink.
- Load the slow cookerTransfer the turkey and vegetables to a 3-quart slow cooker. Stir in the pumpkin puree, the undrained diced tomatoes, chili powder, salt and black pepper until everything is well combined.
- Slow cookCover and cook on low for 7 to 9 hours, until thick and the flavors have melded. Stir before serving and top each bowl with shredded cheddar and a spoonful of sour cream if you like.