Fall is here!
I’m a girl who just loves this time of year! Fall is drinking Starbucks Spiced Pumpkin Lattes, taking a photo with a Pumpkin for the perfect Instagram Pic, and making anything and everything Pumpkin flavored! Sooooo…to follow the trend, I have combined 2 recipes: 1) My Turkey Chili and 2) Julie Benz’s Turkey Pumpkin Chili! Trust me this is delicious.
Enjoy this delicious Pumpkin chili recipe that you can eat by the fire in your cozy sweater…so you too can be on the Pumpkin Wagon!!!
Turkey Pumpkin Chili Recipe
Serving 4-6 people
Prep Time: 15 mins
Cooking Time: Low for 4 hours
1 lb. of Ground Turkey
1 T. Olive Oil
1 Yellow Onion
1 Green Bell Pepper
15 oz Diced Can of Tomatoes
1 lb. of Chicken Stock
1 Can of Pumpkin Puree
2 Cans of Black Beans (15 oz each)
2 Garlic Cloves
1 T. Chili Powder
1 t. Cumin
1 t. Salt
1 t. Pepper
1/4 T. Ketchup
Shredded Monterey Jack Cheese
Sour Cream or Plain Yogurt
Chop the Onion and 2 Garlic Cloves.
Brown the Onion and the Garlic in a frying pan. Put in The Crockpot.
Second, brown the Ground Turkey in the same fry pan.
Drain the water from the pan and pat down with a paper towel. Place the cooked turkey into the crockpot.
Chop the green bell pepper and put in the slowcooker.
Chop two Jalapeños (for less spice avoid the seeds and take out the white middle section of the jalapeño). Put in the slowcooker.
Drain and rinse the black beans. Put the blackbeans and can of diced tomatoes in the slowcooker.
Pour in the pumpkin puree.
Pour in the chicken stock.
Add the seasonings: chili powder, cumin,pumpkin spice, salt and pepper.
Add the Ketchup.
Thoroughly stir it all up!
Turn on the crockpot for 4 hours on low (you have already cooked the ground turkey all the way through, so the juices just need to marinate in the meat for a few hours to get that perfectly tender and delicious flavor).
After it is done cooking, let it cool. Serve with cheese and sour cream for a perfect touch.