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

1. Heat 2 tbsp's olive oil in a large skillet. Sauté first four ingredients (onion, celery, garlic, red bell pepper).
2. When onions start to soften move vegetables to edges of pan and add ground turkey.
3. Season with 1 tbsp. chili powder, ½ tbsp cumin, oregano, thyme, salt, pepper and cook until turkey is no longer pink.
4. 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.
5. Cook on low for 8 hours or high for 4. Season to taste.
6. Top with sour cream, cheddar cheese and chives if desired.

Notes