Fall is one of my absolutely favorite seasons! While I’m certainly sad to see summer end (and holy cow was it beautiful here in the Pacific Northwest), there’s just so much I love about Fall.
Fall to me means so many things… Fun family activities. Pumpkin patches. Harvest festivals. Squash. Corn mazes. Sweaters and Uggs. Rainboots. Scarves. Crisp air. Hay rides. Football season. Rainy soccer games. Autumn leaves. Halloween costumes. Trick-or-treating. Pumpkin carving. Homemade hot cocoa. Hot apple cider. Homemade cookies. Bonfires.
And most of all, the crockpot!
Oh, can’t forget this one too: pumpkin EVERYTHING (I seriously love pumpkin and will find any way to use it in any recipe), though am not a fan of Pumpkin Spiced lattes. Does that make me weird? Ha!
So, why not combine pumpkin and the crockpot?
I know how much the crockpot/slow cooker has saved me as a busy working Mama, which is why I frequently run a free 7 day crockpot group with other busy moms. With a daughter that will be 3 in December, a son that is 14 months, and currently being pregnant, I do what I can to simply our meals. I’m not sure how many of you know that aside from being a health and fitness Coach, I also work 32 hours a week a Nurse Practitioner in a pre-operative/anemia clinic. So, finding a meal that is quick, easy, AND healthy?… Yes, please! Not to mention, that feeling you get when you get home, dinner is FINISHED and the house smells fantastic! Not a whole lot better than that.
Trust me, I know how hard it is to find meals that are easy to prepare and healthy that actually taste delicious. Not only that, but to find family-friend meals that the husband and kids will approve of, too—not an easy task!
I have found a few winners though! And today, I’m excited to share one of them with you! Don’t be freaked out by the pumpkin in the chili. I know it sounds a little odd, but trust me, it doesn’t taste too pumpkin-y, yet it creates a thickness/consistency that will keep you coming back for me!
Enjoy! If you try this out, I would love to hear your thoughts. Please comment below with what you thought of the recipe. Had you ever tried pumpkin chili or soup before?
- 1.25 lb. Raw 93-99% Lean Ground Turkey (I used 99% lean)
- 1 medium Sweet Onion (chopped)
- 1 medium Sweet Yellow Bell Pepper (chopped)
- 2 cloves garlic (chopped)
- 1 15 oz. can Canned Diced Tomatoes – look at sodium content
- 1 15 oz. can Whole-kernel Corn (drained) – look at sodium content
- 1 15 oz. can Black Beans (drained and rinsed) – look at sodium content
- 1 15 oz. can Kidney Beans (drained and rinsed) - look at sodium content
- ¾ cup Tomato sauce (no salt added)
- 1 cup canned pumpkin
- 4 oz can of fire roasted diced green chilis
- 1/2 cup Water
- 2 tsp. Chili Powder
- 2 tsp. Ground Cumin
- 1 tsp. Crushed Red Peppers (optional)
- Cayenne pepper to taste (optional to add HEAT to the chili) ¼-1/2 tsp
- Himalayan Salt and Ground Black Pepper (optional; to taste)
- Plain Greek Yogurt (optional)
- Green onions (optional)
- Avocado (optional)
- Cheese (use sparingly!!)
- Cook turkey, onion, bell pepper, and garlic in medium nonstick skillet over medium heat, stirring frequently, 4 to 5 minutes, or until turkey browns. Drain; discard fat.
- Add all ingredients and turkey mixture to the slow cooker and cook on low for 4 hours (or warm until needed).
- OPTIONAL: Add a dollop of plain Greek yogurt and top with green onions before serving!