I got my inspiration for this chili from AllRecipes.com but fiddled with it considerably, adding beans for fiber, and changing the cooking method. I used very mild
seasoning which my kids prefer, and then dressed up my bowl with homemade sriracha sauce which gave it a chili-garlic kick that goes beautifully with the sweetness of the pumpkin.
Drain and rinse the soaked beans and add to your slow cooker along with tomato and pumpkin puree. Turn slow cooker on low and cover.
Meanwhile, heat 2 T olive oil in a heavy pan. Add diced onion and bell peppers and cook with a pinch of salt until lightly browned. Add chopped garlic and cook another few minutes. Transfer to slow cooker.
Add remaining 2 T olive oil to pan. Once it’s good and hot, add ground turkey. Break up and cook until browned evenly. Season with and chili powder of your choice, cook a few minutes longer, and transfer to slow cooker.
Cover and cook all day (6-8 hours) on low. Serve and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 36.9mg||11 %|
|Sodium 41.3mg||1 %|
|Potassium 352.7mg||9 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 6g|
|Protein 15.2g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
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