Big Family Pumpkin Turkey Chili Slow Cooker Dinner Recipe
For a freshly and healthy change, prepare this Big Family Pumpkin Turkey Chili Slow Cooker Dinner Recipe. You can create the juiciest and most flavorful chili with just the right amount of spicy kick for your family.
Ingredients
- 4 cups chicken broth
- 2 15 ounce cans pumpkin puree
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder or 4 cloves garlic minced
- Salt and black pepper to taste
- 3 pounds lean ground turkey
- 2 onions diced
- 2 4 ounce cans diced green chilis
- 4 15 ounce cans white kidney beans, rinsed and drained
For serving:
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
Instructions
- Prepare the slow cooker liner with nonstick cooking spray.
- Place all ingredients into the slow cooker. Stir and chop the turkey into chunks.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Stir and break the turkey into smaller pieces.
- Serve topped with sour cream, shredded cheese, and/or chopped cilantro..
Notes
Freezer Instructions:
Once your prepared Big Family Pumpkin Turkey Chili has been cooled to room temperature, put it in a freezer-safe container then place in freezer. Don't forget to add your label! You can leave the meal in the freezer for at least 3 months before reheating. You can also assemble smaller portions into freezer-safe bags and store them that way to save space.
To thaw, take your turkey chili from the freezer to the refrigerator the day before. When you're ready to reheat, just follow the slow cooker directions directions above.
Nutritional information is provided as a courtesy. It is based on third-party calculations and should only be considered general estimates. Actual nutritional content will vary with food brands used, measuring methods, portion sizes and more factors.