Crockpot Turkey Pumpkin Chili

Crockpot Turkey Pumpkin Chili

Health Rating
Prep Cook Ready in Servings
10 min 4 h 4 h 10 min 4

Ingredients


1/2 tsp Black pepper (to taste)
1 tbsp Chili powder
2 tsp Cumin
2 tbsp Extra virgin olive oil
1 can(s) (16 oz) Diced tomatoes, canned (with liquid)
1 medium Yellow onion (chopped)
2 clove(s) Garlic (finely chopped)
1 medium pepper(s) Green bell pepper (cored, seeded, chopped)
454 gm Ground turkey, lean
2 medium pepper(s) Jalapeno pepper (seeded, finely chopped)
1 3/4 cup Pumpkin purée, canned
1 can(s) (15 oz) Red kidney beans, canned, drained (rinsed, drained)
1/2 tsp Salt (to taste)
1 1/2 cup Water

Instructions


1. In a small saucepan, cook the ground turkey halfway through, just enough so you can break it into smaller pieces.

 

2. Then add the turkey and all the other ingredients into the insert of your crockpot. Stir or whisk everything together until the pumpkin puree has been dissolved or broken up.

3. Cook on high for 3-4 hours or low for 5-6 hours.

4. Serve warm and top with whatever toppings you like (cheese, sour cream, green onions, etc.)



Enjoy!

Nutrition Facts

Per Portion

Calories 462
Calories from fat 155
Calories from saturated fat 36
Total Fat 17.2 g
Saturated Fat 4.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 8.5 g
Cholesterol 99 mg
Sodium 760 mg
Potassium 1312 mg
Total Carbohydrate 43 g
Dietary Fiber 14.3 g
Sugars 6 g
Protein 33 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.7
Vegetables 4.3

Energy sources


Pygal38%461.19993603819796161.7339078430820234%355.9817320077469279.398965056760729%311.0063060077581140.77885385474738%34%29%CarbohydratesFatProtein

Notes:

Red Kidney Beans

are a great source of fiber and are an excellent source of plant based protein

Turkey

is a great source of lean protein, it is high in B vitamins and low in saturated fat!


Storage - in airtight container in the refrigerator for up to 5 days.

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