Kick off Autumn with a hot bowl of Crockpot Turkey Vegetable Chili and Pumpkin Muffin! Not only is this duo perfect together, but also uses the left over pumpkin from making muffins. This healthy meal is so satisfying and delicious, it will become a weekly tradition!
Crockpot Turkey Vegetable Chili
1 whole onion diced
3 stalks celery diced
3 cloves garlic diced
1 red pepper diced
1 zucchini shredded (I use a pre-grated, frozen zucchini from my garden)
2 tbsp.’s olive oil
1lb-2lb lean ground turkey
Pureed pumpkin ¼-1/2 cup (whatever is left in the can after you make muffins!)
1 can diced tomatoes
3 cans red kidney beans
1 can black beans
1 can chili beans
1 jalapeño, ribs and seeds removed and diced
2 Tbsp.’s Chili powder
1 Tbsp. Cumin
1 Tbsp. beef bullion
1 tsp. Oregano (triple amount for fresh herbs)
½ tsp. thyme (triple amount for fresh herbs)
Heat large skillet with 2 tbsp. Oil. Sauté first four ingredients. When onions start to soften move vegetables to edges of pan and add ground turkey. Season with 1 tbsp. chili powder, ½ tbsp. cumin, oregano and thyme, salt, pepper and cook until turkey is no longer pink.
Add mixture to crockpot along with tomatoes, beans (including liquid), zucchini, jalapeño, pumpkin bullion, ½ tsp. cumin, 1 tbsp. chili powder and 1-cup water. Cook on low for 8 hours or high for 4. Season to taste.
Serve over rice with a sprinkling of cheddar cheese or just eat straight out of the pot! And don’t forget the pumpkin muffin!