Pumpkin Chili for Fall – Crock Pot Healthy Pumpkin Chili

I use pumpkin a lot in the fall, both for decor and in my recipes, but most of the recipes that I have made in the past have been sweet pumpkin desserts. This tasty pumpkin chili uses pumpkin puree to make a more savory dish that your whole family will enjoy.This crock pot pumpkin chili is full of the flavors of fall and is gluten free and Paleo. #paleochili #glutenfreerecipes #pumpkinchili

Pumpkin season is heading towards us at full speed. Before long, you will see recipes for pumpkin everywhere. It will be totally unavoidable. This Crock Pot Pumpkin Chili is a great twist on a classic recipe that is full of the flavors of fall. 

Making this Hearty Pumpkin Chili

This  Pumpkin Chili comes together easily in a slow cooker. The spice level is on the low side, but if you like yours more spicy, just add more chili powder or red pepper flakes.

You can just put everything in the slow cooker and cover and cook it and the flavors will be great. But caramelize the onions, vegetables and brown the turkey first and you will take this chili to a whole new level. If you are short of time, do this step the evening before and put it all in the crock pot the next day to cook while you tend to other things.

I used both garbanzo and kidney beans, as well as a wonderful blend of spices, some diced tomatoes and a can of pumpkin puree. You can even make your own pumpkin puree from fresh pumpkins if you like!) Lime juice and vegetable broth rounds out the sauce mix and ground turkey gives it some extra richness.Ingredients for pumpkin chili

Brown the onions, garlic and peppers and add it to the crock pot. Lightly brown the turkey and add this too. The beans, pumpkin, tomatoes and spices then get added to the crock pot along with the vegetable broth and everything gets a good mix.Making pumpkin chili

The pumpkin chili cooks on low for 6-8 hours and will make your house smell amazing! A half hour before serving, add the lime juice and zest for a bit of extra freshness.Turkey chili with pumpkin puree

I like to top this hearty pumpkin chili with chopped fresh cilantro, avocado and gluten free tortilla chips. (My favorite are UTZ gluten free multi grain tortillas. They are made with flax seeds, sesame seeds, sunflower seeds, quinoa, corn and brown rice and taste amazing! – affiliate link)Other nice toppings if you are following a normal diet are sour cream, Greek yogurt, grated cheese and chopped jalapeños.Cilantro and tortilla chips

This chili has a lovely earthy taste with lots of chunky goodness that comes from the beans and ground turkey.  It has a nice level of spice that appeals to both me and my husband, who likes a bit more heat. He just adds extra red pepper flakes to his bowl.Tasting pumpkin chili

The recipe makes 8 delicious servings which gives me some left overs for the cool fall days ahead.

The recipe is gluten free, Paleo and Whole30 compliant (omit the sour cream and tortilla chips for Whole30.) It is perfect for a nice crisp fall day and your family will love the taste!Making pumpkin chili for fall

Pumpkin Chili for Fall - Healthy Chili Made with Pumpkin Puree
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 2 sweet bell peppers, chopped
  • 2 14-ounce can of diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can pumpkin purée
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp smokey paprika
  • 1 tsp sea salt
  • ½ tsp cinnamon
  • dash of red pepper flakes
  • juice and zest from 1 lime
  • toppings: cilantro, avocado, tortilla chips, sour cream
  • In a big pot, heat up the vegetable broth.
  • Sauté the onion and garlic until translucent, about 5 minutes.
  • Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.
  • Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
  • Turn off heat and stir in the fresh lime juice.
  • Serve immediately with your favorite spices.
Instructions
  1. In a nonstick fry pan, heat the olive oil. Sauté the onion, peppers garlic until translucent and soft, about 5 minutes. Place the bottom of the crock pot.
  2. Cook the ground turkey until it has browned lightly- about 10 minutes
  3. Place this mixture into the bottom of a crock pot.
  4. Add the canned tomatoes, beans, pumpkin puree, vegetable broth and spices. Stir until well combined.
  5. Cover and cook on high for 3-4 hours or low for 6-8 hours.
  6. /2 hour before serving, add the lime juice and zest.
  7. Serve immediately with your favorite toppings.
 

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

  1 comment for “Pumpkin Chili for Fall – Crock Pot Healthy Pumpkin Chili

  1. Anu
    09/17/2017 at 2:33 am

    Very healthy recipe. Thank you for sharing recipe. Yummy….

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