Crock-Pot: Pumpkin Chili

This Pumpkin Chili recipe was inspired by the Thug Kitchen Cookbook.  This cookbook is hysterical and a hoot to read even if you aren’t planning on cooking.

VEGETARIAN & GLUTEN-FREE OPTIONS

I changed this to a crock-pot recipe (because why the heck not??) and I added lean ground turkey because as you know this girl needs her protein (and so do you!).  If you are a Vegetarian, no problem! Add in some tofu or your protein of choice. Or heck, just leave it out!  If you are Gluten-free, use gluten-free soy sauce or Tamari!

NUTRITION

This recipe has 373 calories, 9g fat, 41g carbs and 32g of protein. With light shredded cheese and avocado it has 425 calories, 14g fat, 43g carbs and 34g of protein.  This chili has little kick to it so if you don’t like spice just cut out the chili powder and jalapenos and you should be good to go!

SERVE WITH

I topped the chili with avocado slices, shredded cheese and used Tostito Scoops as the spoon and let me tell you it really kicked this recipe up a notch. The salt from the Tostitos really made this a savory dish.

Dig in and enjoy!!  

Products I love to use when making this recipe:

Thug Kitchen Cookbook

Calphalon 6″ Santoku Knife 

Calphalon 4qt Unison saute pan

Hamilton Beach 6qt Crock-Pot

Hamilton Beach Can Opener – this thing ROCKS.

Flexible Cutting Boards

Print

Crock-Pot: Pumpkin Chili

Prep Time

20 mins

Cook Time

3 hrs

Total Time

3 hrs 20 mins

 

Course: Main Course

Cuisine: American

Keyword: pumpkin chili

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

1. chop onion, carrot and bell pepper into bean size pieces

   

2. heat oil in a skillet on medium heat, then add minced garlic for about 30 seconds. 

   

3. add the onion, carrot, bell pepper and saute them for about 3 minutes, stirring occasionally. 

   

4. 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.

   

5. add skillet contents (turkey/veggie mixture) to the crock-pot. add all remaining ingredients including spices. 

   

6. Stir and set crock-pot on low for 3 hours so the flavors meld together. Add salt to taste.

   

7. Top with lite shredded cheese, avocado and Enjoy!