EWWK: Slow Cooker Turkey Pumpkin Chili


1 teaspoon extra-virgin olive oil
1 small onion diced
2 tablespoon minced garlic
1 small bell pepper diced
2 jalapeno peppers seeded and diced
1 lb ground turkey breast
1 14.5 oz can Great Northern beans drained and rinsed
1 14.5 oz can pumpkin puree
1 4 oz can diced green chilies drained
2 cups low sodium chicken broth
1.5 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
0.5 teaspoon dried oregano
0.5 teaspoon coriander


In a large sauté pan, heat the oil over medium-high heat. Add the onion and garlic and cook until onion is soft, about 3 minutes. Add the bell pepper and jalapeno pepper, cooking for an additional 3 minutes. Add the ground turkey breast and cook until brown and no longer pink. Stir often to crumble.

Dump turkey mixture into the slow cooker. Add the rest of the ingredients and set the slow cooker to cook on low heat for 6 to 8 hours. Add more liquid if needed to get your desired consistency. For a spicier chili, add some cayenne pepper or more jalapeno peppers. Serve and enjoy! Garnish chili with sour cream and shredded cheddar cheese if preferred.

Yield: 4 servings
Nutrition Breakdown: Calories 251, total Fat 8g (saturated Fat 2g), Cholesterol 55mg, Sodium 142mg, Carbohydrates 25g, Fiber 7g, Protein 23g.