Free Recipe Wednesday! (Slow Cooker Pumpkin Turkey Chili)

Hello again food fanatics and welcome to another edition of Free Recipe Wednesday. This week I have another fall recipe for you. When I think of all the comfort foods out there one of the things near the top of the list would have to be chili. Chili is great on cool fall nights and it’s so easy to make. Today’s chili recipe is a sweet spicy version but doesn’t have a lot of heat so even kids or those sensitive to spice can enjoy it. If you want your chili a little spicier try using a can of medium or hot Rotel tomatoes instead of regular diced tomatoes. Also, if you don’t have fresh pumpkin you can use a 15oz can of pure pumpkin instead. I personally think this is one of the best chili recipes I’ve ever tried and it’s actually quite healthy with all of the veggies, beans for fiber, and using turkey instead of beef. Give it a try yourself and let me know what you think in the comments below.

Slow Cooker Pumpkin Turkey Chili

• 1 Tbsp Olive Oil
• 1 lb Ground Turkey
• 1 Onion, chopped
• 1 (28 oz) can Diced Tomatoes
• 2 cups Cubed Fresh Pumpkin
• 1 (15 oz) can Chili Beans
• 1 (15 oz) can Seasoned Black Beans
• 3 Tbsp Brown Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1 Tbsp Chili Powder
• Shredded Cheese and Sour Cream, for garnish

1. Heat olive oil in a large skillet over medium heat.
2. Brown turkey, stirring often, until crumbly and no longer pink, about 10 minutes; drain and transfer to a slow cooker.
3. Stir in diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder.
4. Set slow cooker to Low, cover, and cook about 3 hours or until pumpkin is tender and has started to break apart.
5. Garnish with shredded cheese and sour cream.