Crock-Pot Turkey & Navy Bean Pumpkin Chili

Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free
Prep time:  
Cook time:  
Total time:  
Serves: 8
A warm and delicious crock-pot prepared pumpkin and tomato based chili filled with turkey, white beans, and sweet onions.
Ingredients
  • 2 tablespoon extra virgin olive oil, divided
  • 1 lb lean ground turkey
  • 1 yellow onion, chopped (yield – 1.5 cups)
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 teaspoon chili powder, to taste
  • ½ teaspoon cumin
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1½ cups navy beans, rinsed and drained *see note
  • 14 oz. can pumpkin puree (not pumpkin pie filling)
  • 28fl oz. diced tomatoes – I used crushed tomatoes because it’s all I had, but diced would have been better
  • 1 cup water + 1 teaspoon chicken or vegetable gluten-free, yeast-free bouillion, or 1 cup chicken stock
  • ¼ teaspoon herbamare
  • Fresh ground pepper to taste
  • chopped cilantro, chives, or pepita seeds for topping (optional)
Instructions
  1. Heat a large saucepan over high heat and add 1 tablespoon of olive oil. Add meat and cook, breaking it up until white, about 10 minutes. Add to the crock-pot.
  2. Add remaining oil to the saute pan and drop in onions and garlic. Saute for 3 – 4 minutes.
  3. Add red pepper, yellow pepper, chili powder, and cumin and saute for another minute.
  4. Add to crock pot. Add remaining ingredients and cover to cook on high for 4 hours or low for 8 hours.
  5. Remove the bay leaf and adjust seasoning to taste before serving. Enjoy!
Notes
Beans are totally optional! If you want to make it paleo, replace beans with 1 cup pepita seeds or sunflower seeds.
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