Slow Cooker Pumpkin Chili Recipe

I don’t know about you, but as the weather gets colder, I find myself craving warm, comforting meals like soups, stews and chili.

Although I use it all year round, I always use my slow cooker much more in the fall and winter months. Not only does it make meal preparation so much easier, but the smell of the food cooking in the slow cooker makes the house seem warmer and cozier.

One of my favourite slow cooker meals to make is chili. Slow cooker chili is so quick and easy to throw together and I always make a big batch so that there are leftovers for lunches. I love this unique take on a chili recipe; the addition of pumpkin give it a rich, unique flavour that is perfect for a cold fall or winter day and adds some extra nutrition too.

Slow Cooker Pumpkin Chili Recipe

Ingredients:

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

14-1/2 oz can 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

Shredded cheese and/or sour cream to garnish (optional)

Directions:

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 the slow cooker. Add in the rest of the ingredients; stir together.
Cook on low for 4 to 5 hours.
Garnish with shredded cheese and sour cream and enjoy!