Black Bean Turkey Pumpkin Chili

It’s that time of year when everyone is OBSESSING over pumpkin. I feel like I’m the only person in the whole damn world who really isn’t that into it. Actually, I take that back. I’m not into sweet pumpkin treats, but I CRAVE this savory Black Bean Turkey Pumpkin Chili. We make it every other week during the fall- I can’t get enough! The pumpkin puree makes the chili hearty and creamy, and it pairs perfectly with some freshly baked cornbread muffins. I’m practically drooling here.

But sometimes, I’m a little lazy. I already spent the time to put everything in the slow cooker (like it’s so hard), so I can’t be bothered to make cornbread from scratch! So we’ll pick up some of our favorite boxed cornbread mix and make it into mini muffins. By saving some time in the kitchen with a mix, I have more time to spend doing other fun fall activities.

Like visiting the pumpkin patch! We try to pick one that has other fun elements, like bouncy houses and a petting zoo. This year, we visited the Palomar Pumpkin Palooza in Carlsbad, CA and we had an absolute blast! It met all of the criteria, and for a few extra bucks you can even pay to catapult a pumpkin! They also show movies in the evening, which we will have to keep in mind for next year.

But back to the Turkey Pumpkin Chili. It’s seriously so easy, and so good for you! Black beans provide fiber and protein, while pumpkin packs a surplus of beta-carotene. Be sure to check out the nutrition facts at the bottom to see for yourself. And when you make the recipe, show me on social media! Be sure to tag your photo with @thesamanthaelaine or use the hashtag #samanthaelaine. Happy Halloween!!

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Black Bean Turkey Pumpkin Chili

This fiber- and protein-rich chili is made even more hearty with the flavor of pumpkin. It’s the perfect slow cooker recipe to make this fall and satisfy the whole family!

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings
  • Category: Entrees

Ingredients

  • 1 1/4 lb lean ground turkey
  • seasoning salt
  • 1 yellow onion, diced
  • 2 red bell pepper, diced
  • 2-3 garlic cloves, minced
  • 15 oz can pumpkin puree
  • 28 ounce can diced tomatoes
  • 1 cup dry black beans
  • 1 cup frozen corn kernels
  • 4 cups, or 32 oz, low-sodium beef broth
  • 1 tsp cumin
  • 2 tsp paprika

Topping ideas:

Shredded lowfat cheese*, nonfat Greek yogurt (instead of sour cream)*, green onions, diced white onion, cornbread

Instructions

  1. Season your ground turkey lightly with seasoning salt. In a pan, brown the turkey over medium heat, crumbling up as you stir. Add to the bottom of your slow cooker.
  2. Add remaining ingredients, and season with salt and pepper. Stir well. Cook 8 hours on low.
  3. Serve with desired toppings, and cornbread muffins. Enjoy!

Notes

*If dairy free, substitute vegan cheese and yogurt, like those made with nut or soy milks.

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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