PUMPKIN CHILI RECIPE SLOW COOKER RECIPES

Name: Autumn Pumpkin Chili
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 4 servings (1-1/4 quarts).
Ingredients: 1 medium onion, chopped; 1 small green pepper, chopped; 1 small sweet yellow pepper, chopped; 1 tablespoon canola oil; 1 garlic clove, minced; 1 pound ground turkey; 1 can (15 ounces) solid-pack pumpkin; 1 can (14-1/2 ounces) diced tomatoes, undrained; 4-1/2 teaspoons chili powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions

AUTUMN PUMPKIN CHILI RECIPE: HOW TO MAKE IT

Autumn Pumpkin Chili Recipe: How to Make It image

We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington

Provided by Taste of Home

Categories Lunch

Total Time 07 hours 20 minutes

Prep Time 20 minutes

Cook Time 07 hours 00 minutes

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 pound ground turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions

Steps:

In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.

Nutrition Facts : Calories 281 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 7g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

BEST PUMPKIN CHILI RECIPE - HOW TO MAKE PUMPKIN CHILI

Best Pumpkin Chili Recipe - How to Make Pumpkin Chili image

Canned pumpkin gives an otherwise rather traditional chili a ton of body while also making it more interesting with a slightly sweet and earthy flavor.

Provided by THEPIONEERWOMAN.COM

Categories comfort food dinner main dish meat soup stews

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

1 tbsp. olive oil
1 lb. ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 1/2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. kosher salt, plus more to taste
3/4 tsp. ground black pepper, plus more to taste
1/2 tsp. ground cinnamon
2 15 oz. cans fire-roasted tomatoes, not drained
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pumpkin puree
2 1/2 c. chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired

Steps:

In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain. Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avocado, if desired.

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AUTUMN PUMPKIN CHILI RECIPE: HOW TO MAKE IT

We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It’s a definite keeper in my book! —Kimberly Nagy, Port Hadlock, Washington
From tasteofhome.com
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Category Lunch
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In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.

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In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain. Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avocado, if desired.

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