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- 1 lb ground turkey - 1 can (15 oz) pumpkin puree - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes, with juices - 1 cup chicken broth - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for topping (optional) Using the right ingredients makes all the difference in this savory pumpkin turkey chili. Ground turkey is lean and adds great protein. The pumpkin puree gives a creamy texture and a slight sweetness. Black beans add fiber and heartiness, while diced tomatoes bring freshness. Chicken broth helps tie it all together with rich flavor. Aromatics like onion and garlic kick things off. They fill your kitchen with a great smell. Bell pepper adds color and crunch. The spices—chili powder, cumin, smoked paprika, and cayenne—bring warmth and depth. You can adjust the cayenne for your spice preference. For finishing touches, fresh cilantro brightens the dish. A dollop of sour cream or Greek yogurt can add creaminess and balance the heat. This combination creates a dish that's hearty, flavorful, and perfect for chilly days. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add 1 diced onion, 1 diced bell pepper, and 2 minced garlic cloves. Sauté for about 5-7 minutes. The veggies should be soft and fragrant. 3. Crumble 1 pound of ground turkey into the skillet. Cook it until browned for about 6-8 minutes. Stir often to break it apart. 4. Season the turkey with salt, pepper, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Mix well. 1. Transfer the turkey mixture into your slow cooker. 2. Add 1 can of pumpkin puree, 1 can of drained black beans, 1 can of diced tomatoes with juices, and 1 cup of chicken broth. 3. Stir all the ingredients together until they are well mixed. - Cook on low heat for 6-8 hours. This allows all the flavors to meld. - Alternatively, cook on high heat for 3-4 hours for a quicker option. - Check the chili towards the end. It should thicken nicely and be full of flavor. Adjust seasonings if needed before serving. - Adjusting spice levels: If you like it spicy, add more cayenne pepper. For milder flavors, reduce the cayenne. Start with a little and taste as you go. - Additional herbs: Fresh herbs like thyme or oregano can add depth. You can also try a bay leaf while cooking for a nice aroma. - Thickening the chili: To thicken, mash some black beans with a fork. This adds body without altering the flavor. You can also let it cook longer with the lid off. - Adding broth or water: If it's too thick, add more chicken broth or water. Mix it in until you reach your desired consistency. - Serving ideas with toppings: Serve in bowls and add a dollop of sour cream or Greek yogurt. Top with fresh cilantro for a burst of color and flavor. - Pairing with side dishes: Cornbread is a great side. You can also serve it with a fresh salad for crunch. Enjoy the contrast of textures for a complete meal. {{image_2}} You can switch out the ground turkey for other proteins. Chicken works great here too. If you want beef, use lean ground beef for a richer flavor. For a vegetarian twist, try using lentils or quinoa instead. They add texture and protein. You can also play with beans. While black beans are tasty, kidney beans or pinto beans can work well too. Adding more veggies can boost flavor and nutrition. Zucchini, corn, or even bell peppers are excellent choices. They add sweetness and crunch. Want more heat? You can add jalapeños or extra cayenne pepper to spice things up. Changing your spice blend can also give your chili a new feel. Try adding chili flakes or smoked chipotle for a smoky kick. Making this chili gluten-free is simple. Just ensure your broth is gluten-free. Most brands are safe, but always check labels. For a dairy-free option, skip the sour cream or Greek yogurt topping. You can use a dairy-free yogurt if you want creaminess. This chili is flexible and can fit many diets easily. To store leftovers, let the chili cool first. Use a clean container with a tight lid. I like glass containers since they keep food fresh. Store it in the fridge for up to three days. This way, you can enjoy it again soon. If you want to freeze the chili, use freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, pumpkin turkey chili lasts about three days. In the freezer, it remains good for three months. Always check for signs of spoilage, like off smells or changes in color. Storing it properly keeps your meals tasty and safe. Yes, you can use fresh pumpkin. Fresh pumpkin adds a rich flavor and texture. To use it, cut the pumpkin into cubes, cook it until soft, and then blend it until smooth. This method gives you a fresh taste. Just be aware that fresh pumpkin may take longer to cook than canned puree. You may need to adjust the liquid in the chili since fresh pumpkin contains more water. To spice up your chili, add a few extra ingredients. Here are some ideas: - More cayenne pepper: This will boost the heat right away. - Jalapeños: Fresh or pickled, these add a nice kick. - Hot sauce: A dash of your favorite hot sauce can add depth. - Chipotle peppers in adobo: These give a smoky heat that is tasty. Start with a small amount and taste as you go. You can always add more heat! You can pair this chili with many tasty side dishes. Here are some good options: - Cornbread: A classic choice that complements chili well. - Salads: A fresh salad adds crunch and balance. - Rice: Serve chili over rice for a filling meal. Beverages also matter! Try these with your chili: - Beer: A light lager or amber ale works great. - Iced tea: Unsweetened iced tea is refreshing. - Sparkling water: This cleanses the palate nicely. Enjoy your savory pumpkin turkey chili with these tasty sides and drinks! This blog post breaks down how to make a tasty pumpkin turkey chili. We covered key ingredients like ground turkey and pumpkin puree, plus spices that enhance flavor. The step-by-step guide ensures you can prepare and cook it easily. We also shared tips for variations and storage. In the end, this chili is a simple, healthy choice for any meal. Try it with your favorite toppings or side dishes to make it your own. Enjoy the warmth and flavor that this recipe brings to your table.

Savory Pumpkin Turkey Chili Slow Cooker

Warm up your fall evenings with this Savory Pumpkin Turkey Chili! Packed with lean ground turkey, creamy pumpkin puree, and hearty black beans, this chili is a nutritious and comforting dish that's perfect for any occasion. Simple to prepare and perfect for your slow cooker, this recipe brings together bold flavors with spices you'll love. Click through to discover how to make this delicious chili and impress your family and friends!
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Ingredients
  

1 lb ground turkey

1 can (15 oz) pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes, with juices

1 cup chicken broth

1 onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for topping (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic, sautéing until softened (about 5-7 minutes).

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned (approximately 6-8 minutes). Season with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper, stirring until well mixed.

      Transfer the turkey mixture to the slow cooker. Add the pumpkin puree, black beans, diced tomatoes, and chicken broth. Stir until all ingredients are well combined.

        Cover and cook on low heat for 6-8 hours, or on high for 3-4 hours, until the flavors meld together and the chili thickens.

          Taste and adjust seasonings as needed before serving.

            Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6

              - Presentation Tips: Serve the chili in bowls, topped with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for a pop of color. Optionally, serve with cornbread on the side.