Slow Cooker or Stove Top Turkey Pumpkin Chili (Freezer-Friendly)
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 tablespoon olive oil
  • 2 large onions, diced
  • 6 cloves garlic, minced
  • 2½ to 3 lbs lean ground turkey
  • Salt and freshly ground black pepper, two taste
  • 2 cans (14.5 ounces per can) fire roasted tomatoes
  • 1 can (14.5 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) pinto beans, drained and rinsed
  • 2 cans (15 ounces per can) pumpkin puree
  • 6 cups chicken broth
  • 4 bay leaves
  • 1½ tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • For serving:
  • Cheddar cheese
  • Sour cream
Instructions
  1. Heat olive oil in a large stock pot (5.5 quarts or bigger if doing the stove top method, or a saute pan large enough to cook turkey if in planning to cook in a slow cooker) over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook for an additional 1 minute until fragrant. Add ground turkey and season with salt and pepper. Cook turkey until browned, about 5-10 minutes.
  2. Stove top method: Add remaining ingredients to the stock pot and simmer on the stove top for about 1½ to 2 hour, until thickened and flavorful (I keep the pot covered for most of the cook time, then take it off the last 20 min or so if needing to thicken, since water content of tomatoes and pumpkin puree affect consistency. If near the end of the cook time the chili is too thick for your taste, can add a little extra stock as needed). Season with salt and pepper as needed, to taste. Divide into bowls and serve with cheese and sour cream on top.
  3. Slow cooker method: Add turkey and onion mixture into a large crock pot ( (recommend at least 6 quart size), along with remaining soup ingredients. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper as needed, to taste. Divide into bowls and serve with cheese and sour cream on top.
  4. To freeze extra chili, allow to cool completely and then place in a freezer safe container or ziplock. Freeze up to 3-4 months. Defrost over stove top then serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/slow-cooker-or-stove-top-turkey-pumpkin-chili-freezer-friendly/