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Pumpkin Turkey Chili - Crock Pot (Slow Cooker)

Pumpkin Turkey Chili - Crock Pot (Slow Cooker)

Calories 259 (19% from fat)
Fat 5.4 gram
Saturated Fat 0.7 gram
Trans Fat 0 gram
Cholesterol 30 mg.
Sodium 307 mg.
Carb. 33 gram
Fiber 9 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 19 gram


olive oil spray (about 2 tsp.)

1 pound ground turkey (94% lean or leaner)

1 cup chopped onion

2 cans (14.5 oz. each) no salt added diced tomatoes

1 can (15 oz.) pure pumpkin

1 can (15 oz.) chili beans

1 can (15 oz.) low sodium black beans

3 Tbsp. Splenda Brown Sugar Blend

1 Tbsp. pumpkin pie spice

1 Tbsp. chili powder

1. Heat a non-stick pan over medium heat. Lightly coat it with the olive oil spray. Then brown the turkey until it’s no longer pink and starts to crumble, about 10 minutes.

2. Pour the turkey in a 4-5 quart slow cooker and add all the remaining ingredients. Stir everything together, cover and cook on low for 3 to 3.5 hours. Serve or freeze individual portions for later.

Yield: 8 Servings - Approximately 1 Cup Per Serving

Pumpkin Turkey Chili - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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