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Wednesday, November 12, 2014

Crockpot Pumpkin Turkey Chili

Winter will be rearing its frigid little head this week as temperatures will be dropping. It's going to be below freezing here in Georgia this weekend....Brrrrr! In case you weren't aware, that's flippin' cold for the South!

With that in mind, you have to not only bundle up on the outside by layering your clothes but also warm up from the inside out. And the best way to do that is with a delicious hot meal.

And I've got the perfect recipe to help keep you warm and toasty through this arctic chill, my Crockpot Pumpkin Turkey Chili. Which also happens to pair up deliciously with my Pumpkin Sage Cornbread from earlier in the week.

Not only is this a warm and hearty meal, but as my dad used to say, one that will stick to your ribs. For those of you that have never heard the term, stick to your ribs, it doesn't mean it's going to make you fat because this is really a healthy recipe, it means it will help stave off hunger because cornbread makes you feel full longer.

As long as you're all covered up on the outside, I've got you covered on the inside. So go out and enjoy your weekend and do some Christmas shopping, go to that football game, or whatever you planned on doing before Mother Nature said, "I don't think so, Scooter".

Because....well, you worked hard all week and you deserve it! Of course you might want to make sure you don't leave the house without first putting on your long johns, wool socks, and Uggs {smile}.

Crockpot Pumpkin Turkey Chili


1-2 Tablespoons olive oil

1 lb. ground turkey

1 – 32 ounce box Chicken broth (can also use vegetable)

1 sweet onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 yellow bell pepper, seeded and diced

1 – 7 ounce can diced green chilies

3 – 15.5 ounce cans cannellini beans, drained and rinsed

1 - 15 ounce can pumpkin puree

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 whole bay leaves

¼ teaspoon cinnamon

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon ground black pepper

Dash of rubbed Dalmatian sage


Add olive oil to medium skillet and heat.

Add in ½ of chopped onion, ½ of diced yellow bell pepper, and jalapeno. Sauté for 1 minute, after 1 minute add in minced garlic and brown for about 30 seconds or until lightly browned.

Add in ground turkey and cook until meat is browned. Remove from heat.

Combine all ingredients, including rest of chopped onion and diced bell pepper, into your crockpot.

Place on LOW setting and cook for 8 hours. Or you can place on HIGH setting and cook for 4-5 hours.

If needed, add more seasoning to taste and serve with my Pumpkin Sage Cornbread for a delicious Fall meal.

Inspired by ~ Gina's Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste.com

*Helpful Hints*

- I used canned pumpkin puree for this recipe.

- All measurements are US

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Shared with: Tickle My Tastebuds #27, Munching Mondays #65