Crockpot Turkey Vegetable Chili
Kick off Autumn with a hot bowl of Crockpot Turkey Vegetable Chili. A steaming bowl of seasonal comfort food is perfect for game day guests or family who prefer healthier options.
Ingredients
- 1 whole onion (diced)
- 3 stalks celery (diced)
- 3 cloves garlic (diced fine)
- 1 red bell pepper diced
- 1 zucchini grated (I use a pre-grated, frozen zucchini from my garden)
- 2 tbsp olive oil
- 2 lb's lean ground turkey
- 1/2 cup pureed pumpkin (or use whatever is left in the can after you make muffins!)
- 1 15oz can fire roasted diced tomatoes
- 2 15oz cans red kidney beans
- 1 15oz can black beans
- 1 15oz can chili beans
- 1 jalapeño (ribs and seeds removed and diced fine)
- 2 tbsp 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)
- 1 tsp Salt
- 1 tsp Pepper
- chives (option topping)
- sour cream (optional topping)
- cheddar cheese (optional topping)
Instructions
- Heat 2 tbsp's olive oil in a large skillet. Sauté first four ingredients (onion, celery, garlic, red bell pepper).
- 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, thyme, salt, pepper and cook until turkey is no longer pink.
- Add mixture to a large crockpot along with tomatoes, beans including the liquid, zucchini, jalapeño, pumpkin, beef bullion, ½ tbsp cumin, 1 tbsp. chili powder and 1-cup water.
- Cook on low for 8 hours or high for 4. Season to taste.
- Top with sour cream, cheddar cheese and chives if desired.
Notes
From my Living Pantry: Celery, red bell pepper, zucchini, jalapeño, thyme, oregano and chives When using fresh herbs rather than dried herbs triple the amount of fresh herbs. For example 1 tsp dried oregano would be 3 tsp's fresh oregano.
Keywords
Autumn Chili, chili, crockpot, Healthy