One of my favorite things about fall is football. I don’t know about you, but football and chili go hand-in-hand around here. Nothing is better than sitting down to enjoy the game with a big bowl of chili!
I prefer to make my chili in the slow cooker. I can toss everything in before we head out to church in the morning and it’s ready by game time.
This recipe for pumpkin chili is made with turkey for a lighter option that pairs perfectly with the pumpkin, but you could sub ground beef for the ground turkey.
- 1 tablespoon of oil
- 1 pound of ground turkey
- 1 cup of onion, chopped
- 1 cup of green pepper, diced
- 1 clove of garlic, minced
- 14- ½ oz of diced tomatoes, undrained
- 15 oz can pumpkin puree
- 1 can of white beans, drained
- 1 ½ tablespoons of chili powder
- 1 teaspoon of pepper, divided
- 1 teaspoon of salt, divided
- ¼ cup of water
- Heat oil in a pan over medium heat.
- Add onion, turkey and green peppers, ½ teaspoon of salt and ½ teaspoon of black pepper.
- Cook until turkey is browned and onions are tender. Add in garlic, stir together.
- Transfer turkey mixture into slow cooker and add in the rest of the ingredients, stir together.
- Cook on low for 4 to 5 hours.
- Garnish with shredded cheese and sour cream
If you think the kids won’t go for chili, just try it! You may be surprised. Before the kids decided to like chili on its own, I would cook some plain noodles and stir some into their chili for them. We’ve also served chili with various crackers and corn muffins.
Be sure to check out another slow cooker chili recipe from our kitchen.