Slow Cooker Pumpkin Chili
A warm, hearty chili filled with peppers and tomatoes that is sure to become a new favorite for your family!
Equipment
- Slow Cooker
Ingredients
- 1 tbsp Olive Oil
- 14 oz canned pumpkin
- 1 large yellow onion chopped
- 2 red bell peppers diced
- 1 green bell pepper diced
- 6 cloves garlic minced
- 1 lbs ground turkey substitue with any meat of your choice
- 28 oz fire roasted tomatoes canned
- 1 cup chicken broth
- 2.5 tsp dried oregano
- 2 tbsp chili powder
- 3/4 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayene option, for heat
Instructions
Slow Cooker Directions
- Place oil, peppers and onions in a skillet and cook for 6-8 minutes, until onions become translucent.
- Add garlic and cook until it becomes fragrant (30 seconds to one minute)
- Add ground turkey and cook for 6-8 minutes. It's okay if it's not cooked completely, the slow cooker will finish the job.
- Transfer the meat mixture into the slow cooker.
- Add all remaining ingredients to the slow cooker and stir throughoughly. Place it on low for 6-7 hours, or on high for 3-4 hours.
- Taste and season with salt and pepper as needed. Garnish and serve.
Instant Pot Directions
- Use the Sauté function and cook the onions and peppers until transulcent, roughly 6-8 minutes.
- Add the garlic and cook until fragrant, roughly 30 seconds - 1 minute.
- Add ground turkey and cook for 4-6 minutes.
- Add remaining ingredients and stir.
- Cook on high pressure for 12 minutes and manually release the pressure.
- Taste and season with salt and pepper as needed. Garnish and serve.
Notes
Recipe from The Real Food Dieticians
Nutrition
Sugar: 3.8gFiber: 2.8gPotassium: 631mgCholesterol: 124mgCalories: 307kcalSaturated Fat: 1.5gFat: 6.7gProtein: 54.8gCarbohydrates: 8.2g
Tried this recipe?Let us know how it was!