Slow Cooker Pumpkin Turkey Chili

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Prep Time: 25 minutes
Cook Time: 4 hours 25 minutes
Servings: 2
Calories: 1006kcal

Ingredients

Corn Bread

  • Nonstick spray
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornmeal medium grind
  • 1 TBSP Sugar
  • 1/2 tsp Baking powder
  • 1 TBSP Butter melted
  • 1/4 cup Milk (may not need all of it)

Slow Cooker Pumpkin Turkey Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground turkey
  • ½ cup Onion diced
  • 2 cups Pumpkin diced
  • 1/2 Jalapeño pepper seeds and ribs removed and finely diced
  • 2 cloves Garlic minced
  • 1 TBSP Chili powder
  • ½ TBSP Ground cumin
  • ½ tsp Black pepper
  • 1 tsp Salt
  • 1 cup Black beans drained and rinsed
  • 7 oz Canned diced tomatoes

Toppings

  • ½ cup Mexican cheese blend shredded optional
  • Sour cream optional

Cinnamon Honey Almond Milk

  • 16 oz Almond milk chilled
  • 1/2 tsp Ground cinnamon
  • 1 TBSP Honey
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (204°C). Lightly grease a muffin tin or small baking dish with nonstick spray.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to mix.
  • Stir in melted butter, then add milk gradually until the batter is smooth but not too thick or runny.
  • Scoop the batter into the greased container and bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
  • Let the cornbread cool for 10 minutes before serving.
  • Heat olive oil in a skillet over medium heat. Add ground turkey and cook for about 5 minutes, breaking it apart with a spoon, until lightly browned.
  • Transfer the turkey to a slow cooker along with the remaining ingredients.
  • Cover and cook on LOW for 6 - 8 hours or HIGH for 4 hours, until the chili is thick and flavors meld. Taste and adjust seasoning as needed.
  • Stir together almond milk, cinnamon, and honey until fully combined. Chill until ready to serve.
  • Serve the pumpkin turkey chili in bowls with your choice of toppings. Pair with cornbread and cinnamon honey almond milk.

Nutrition

Calories: 1006kcal | Carbohydrates: 75g | Protein: 62g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 1935mg | Potassium: 1406mg | Fiber: 11g | Sugar: 23g | Vitamin A: 1812IU | Vitamin C: 19mg | Calcium: 675mg | Iron: 12mg

Slow Cooker Pumpkin Turkey Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours 25 minutes
Servings 2
Calories 1006 kcal

Ingredients
 
 

Corn Bread

  • Nonstick spray
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornmeal medium grind
  • 1 TBSP Sugar
  • 1/2 tsp Baking powder
  • 1 TBSP Butter melted
  • 1/4 cup Milk (may not need all of it)

Slow Cooker Pumpkin Turkey Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground turkey
  • ½ cup Onion diced
  • 2 cups Pumpkin diced
  • 1/2 Jalapeño pepper seeds and ribs removed and finely diced
  • 2 cloves Garlic minced
  • 1 TBSP Chili powder
  • ½ TBSP Ground cumin
  • ½ tsp Black pepper
  • 1 tsp Salt
  • 1 cup Black beans drained and rinsed
  • 7 oz Canned diced tomatoes

Toppings

  • ½ cup Mexican cheese blend shredded optional
  • Sour cream optional

Cinnamon Honey Almond Milk

  • 16 oz Almond milk chilled
  • 1/2 tsp Ground cinnamon
  • 1 TBSP Honey

Instructions
 

  • Preheat the oven to 400°F (204°C). Lightly grease a muffin tin or small baking dish with nonstick spray.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to mix.
  • Stir in melted butter, then add milk gradually until the batter is smooth but not too thick or runny.
  • Scoop the batter into the greased container and bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
  • Let the cornbread cool for 10 minutes before serving.
  • Heat olive oil in a skillet over medium heat. Add ground turkey and cook for about 5 minutes, breaking it apart with a spoon, until lightly browned.
  • Transfer the turkey to a slow cooker along with the remaining ingredients.
  • Cover and cook on LOW for 6 - 8 hours or HIGH for 4 hours, until the chili is thick and flavors meld. Taste and adjust seasoning as needed.
  • Stir together almond milk, cinnamon, and honey until fully combined. Chill until ready to serve.
  • Serve the pumpkin turkey chili in bowls with your choice of toppings. Pair with cornbread and cinnamon honey almond milk.

Nutrition

Calories: 1006kcalCarbohydrates: 75gProtein: 62gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 17gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 108mgSodium: 1935mgPotassium: 1406mgFiber: 11gSugar: 23gVitamin A: 1812IUVitamin C: 19mgCalcium: 675mgIron: 12mg
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