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

Ingredients

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

Directions

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

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

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

Jalapeno Turkey Burgers with Slaw

 

As summer is winding down, there’s still time to enjoy your end of summer grill outs with family and friends before it gets too cold to venture outside. Now everybody knows the all-American grill out involves hamburgers and hot dogs. But what do you do when you don’t eat beef or pork, like myself? You don’t want to feel left out and you also don’t want to feel like the “special diet” person.

My go to “hamburger” is my jalapeno turkey burger. These are so good you can serve them to everybody instead of beef hamburgers and they won’t be asking "where’s the beef ?".

These burgers are flavorful and hearty, just like a beef hamburger. I add fresh diced jalapenos for flavor which doesn’t make them too spicy. But if you don’t like jalapenos or you think it might be too spicy for you or the kids, you can leave them out.

I also served these up on cracked wheat Kaiser rolls and they really made the “hamburger” even yummier as they add a delicious flavoring and don’t fall apart in your hands from everything you place on your burger. Y’all know what I’m talking about – when you slather on some mayo, mustard, and ketchup and your bun starts to slip and slide and break apart in your hands as you’re trying to eat it and your left holding your burger between pieces of lettuce, onion, and tomato. Y’all know it’s happened to you too! Well, it won’t with the Kaiser rolls, not even with slaw on your burger.

That’s right, in honor of the South, I added slaw instead of lettuce to my turkey burger. And not your usual mayo based slaw, but a nice tangy apple cider vinegar based slaw that complements the deliciousness of this burger.

These burgers are so flavorful that you and your family might just enjoy them all year round instead of waiting for next summer’s get together!

Jalapeno Turkey Burgers with Slaw

Ingredients for Turkey burgers

Makes 5 turkey burgers

1 lb. ground turkey

1 cup instant oats

2 Tablespoons of your favorite salsa

1 Tablespoon Teriyaki sauce (Teriyaki glaze is the same thing)

1 egg

½ teaspoon honey

¼ teaspoon smoked paprika

1 garlic clove, minced

1 slice of red onion, chopped and diced (Not 1 whole onion, just 1 slice)

½ jalapeno, seeded and diced

Cheddar cheese, cut into 5 small squares – to be inserted into middle of burger before cooking

A sprinkle of ground black pepper, sea salt, onion powder, garlic powder, and cumin for flavoring

1 package of Kaiser rolls (for burger buns)

Slaw ingredients

Makes 2 cups of slaw

1 head green cabbage

1 head purple cabbage

The peelings of 1-2 carrots

6 Tablespoons apple cider vinegar

2-3 teaspoons agave (can also use honey or sugar)

Salt & pepper to taste

Directions for Slaw

Wash and dry cabbage. Slice and chop cabbage so you have about 2 cups of cabbage (green and purple cabbage combined).

Place chopped cabbage into a medium sized bowl. Set aside.

Wash and rinse carrots. Using a carrot peeler, peel off top layer (skin) and toss in trash. Once outer later is removed, start peeling the carrot over your cabbage until you have desired amount.

Add apple cider vinegar, agave, salt and pepper to cabbage mix. Toss until all cabbage is covered with cider “dressing”.

Cover and place in refrigerator until burgers are done and you’re ready to eat.

Directions for Turkey burgers

Turn on your grill to preheat.

Prepare onion, jalapeno, cheese, and garlic as required above. Set aside.

Place ingredients on the counter with measuring cups and spoons so you can access them easily without getting raw turkey all over your cupboard or door handles.

In a large mixing bowl, add ground turkey and ingredients except for cheddar cheese. Mix together  with your hands. Making sure to break apart yolk in egg and mix thoroughly with turkey.

Take a chunk of meat mixture and roll into balls, then flatten gently with palm of your hand. You can make your burgers thick or thin by adding meat or making them flatter. Just keep in mind, the thicker burger will take longer to cook. I like mine medium size, not too thick and not flat.

Place on a clean plate as you prepare rest of burger patties.

After making burger patties, push a square of cheddar cheese into the middle of each patty, covering with the meat.

Place burgers on prepared grill and cook until done. Flipping them in between so they cook through. I usually eyeball mine by cutting into the thickest patty and seeing how well done it is, not cutting all the way through, but just a small cut. And cooking longer until all pink is gone. I don’t do medium rare burgers as one has to be careful about food poisoning.

You can also place a slice of cheese on top of the burger right before you take it off the grill, just long enough to let the cheese melt.

Place cooked patties on a clean plate and not the same plate used when making your burger patties.

Yes, there's only 4 burger patties here in the photo. The missing 5th patty is shown above.

Serve burgers with Kaiser rolls, mayo, mustard, ketchup, sliced tomato, sliced avocado, and slaw. Enjoy!

*Helpful Hints*

- If you want to use beef, these still make for quite a tasty beef hamburger!

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Featured at ~ The Southern Special 28

Shared with: Wake Up Wednesday "Linky" #36, City of Links #39, Savoring Saturdays #34, Snickerdoodle Sunday #49, Tickle My Tastebuds #21, The Southern Special #27