Ever since I saw this recipe on What’s Cooking, Chicago?, I have been so intrigued. Add to that the fact that I have been craving chili but waiting for the perfect chili weather, you can only imagine how antsy I was getting! I finally decided that today was the day — the weather isn’t quite perfect for chili, but I just couldn’t wait any longer.
Pumpkin chili
1 lb. ground turkey
1 green bell pepper, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans tomatoes, undrained
4 oz. can diced green chiles
1/2 cup frozen corn
2 cups (14.5 oz. can) pumpkin puree
1 1/2 tbsp. chili powder
1/2 tbsp. cumin
3/4 tsp. salt
1/2 tsp. black pepper
Directions:
Brown ground turkey until cooked through. Add turkey to your crockpot, along with all the other ingredients. Stir well. Cook on low for 6-8 hours. Serve with sour cream, cheese, cilantro, or whatever toppings you desire. Enjoy!
Crockpot Tuesdays 