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Crock-Pot: Pumpkin Chili
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Servings:
6
Author:
20
20
3
3
3, 20
3, 20
Course:
Main Course
Cuisine:
American
Keywords:
pumpkin chili
🧂 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)
avocado
Tostitos Scoops
shredded cheese
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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
[https://amzn.to/2HKNTFT]. 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!
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