It’s Fall, y’all – and we’re pumped. Pumped for pumpkin, that is! If you, too, have a passion for pumpkin, this Pumpkin Turkey Crockpot Chili is for you.
Pumpkin is a ridiculously healthy food and one of our cleanse and 80:20 favorites – especially this time of year! It’s full of fiber, beta-carotene, vitamin C, magnesium, potassium, and B vitamins. Plus it makes an easy base for sweet and savory recipes alike, so keeping a can of pumpkin stocked in the pantry is always a good plan.
So if you’re already stocked up on pumpkin, check out our Pumpkin Turkey Crockpot Chili recipe below. This cozy family-friendly crockpot chili is a great way to celebrate the pumpkin madness of fall. It’s the perfect quick set-it-and-forget-it meal when you don’t have a lot of time to cook in the evening.
This chili is a family-favorite in Jo’s household! Plus it’s quick and easy, making it one of mama’s faves too.
And if you’re thinking ahead to Halloween, this chili also makes a great pre-festivities meal to warm little bellies before they head out into the night for trick-or-treating.
Now it’s your turn – are you pumped for pumpkin? Share your favorite recipe in the comment section below.
And let us know if there’s a pumpkin recipe you’d like us to give a Conscious Cleanse makeover! We love giving you whole-food spins on your faves.
With pumpkin spice and everything nice,
The Conscious Cleanse Team
Pumpkin Turkey Crockpot Chili
Yield: 8 servings
- 2 tbsp coconut oil, separated
- 2 lbs ground turkey
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tsp cumin
- 2 (15 oz cans) great northern beans, rinsed and drained
- 1 (15 oz.) can pumpkin puree
- 1 tbsp chili powder
- 1 tsp oregano
- 1-2 small jalapeños, seeded and finely chopped
- 2 cups chicken broth
- 2 bay leaves
- 1 green onion, chopped for garnish
- Handful of cilantro, chopped for garnish
- Salt and pepper to taste
- Coconut Lime Crema, garnish (optional)
In a large sauté pan melt 1 tablespoon of coconut oil over high heat. Add turkey meat and cook, breaking it up into small pieces until fully cooked, about 5 minutes. Transfer to crock pot.
Add remaining tablespoon of coconut oil to the sauté pan and heat until melted. Add onions and garlic, sautéing for 3-4 minutes or until translucent. Add cumin and sauté another minute. Transfer to crock pot.
In the crockpot, add beans, pumpkin puree, chili powder, oregano, jalapeños, chicken broth and bay leaves. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours.
Before serving, remove bay leaves and adjust chill powder to taste. Garnish with green onions, cilantro and coconut lime crema, if using.
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