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Crock-Pot: Pumpkin Chili
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 373 kcal
Ingredients
- 1.5 lb ground turkey
- 1 yellow onion
- 1 carrot, sliced & halved
- 1 bell pepper, diced
- 1/2 tbs olive oil
- 2 tsp minced garlic
- 1 jalapeno minced (or 4oz can)
- 2 tsp soy sauce or tamari (I used soy)
- 2 tbsp chili powder, divided
- 1 tsp dried oregano
- 1 tsp ground cumin
- 14.5 oz can of low salt diced tomatoes
- 15 oz can of pureed pumpkin
- 2 cups vegetable broth or stock
- 1 can low sodium black beans, drained & rinsed
- 1 can low sodium pinto beans, drained & rinsed
- 1 tbsp lime juice (about 1/2 lime)
TOPPINGS
- avocado
- Tostitos Scoops
- shredded cheese
Instructions
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chop onion, carrot and bell pepper into bean size pieces
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heat oil in a skillet on medium heat, then add minced garlic for about 30 seconds.
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add the onion, carrot, bell pepper and saute them for about 3 minutes, stirring occasionally.
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add the ground turkey and 1/2 tbsp of chili powder to the skillet mixture and cook about 3 minutes, stirring occasionally. meat will still be slightly pink. Drain.
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add skillet contents (turkey/veggie mixture) to the crock-pot. add all remaining ingredients including spices.
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Stir and set crock-pot on low for 3 hours so the flavors meld together. Add salt to taste.
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Top with lite shredded cheese, avocado and Enjoy!