Slow Cooker Pumpkin Turkey Chili

An easy chili that’s sure to please. I’ve made this for a Halloween party and a chili cook-off at work with great results! It’s a great base with lots of options to spice it up depending on the crowd you’re cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs.

Step: 1

Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.

Step: 2

Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

Per Serving: 338 calories; protein 25.1g; carbohydrates 41.9g; fat 9.1g; cholesterol 56mg; sodium 856.6mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.