slow cooker paleo pumpkin chili with turkey

Comforting and warm, this easy to make Slow Cooker Paleo Pumpkin Chili with Turkey is a crowd pleaser for dinner, or perfect to feed the masses on gameday!

5 from 2 votes

Print Pin

Course: Main Course, Soup

Cuisine: American

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Servings: 10

Calories: 250kcal

Author: Nichole Crews

Ingredients

1½ tablespoon extra-virgin olive oil
1 medium yellow onion - diced
4 garlic cloves - minced
1 bell pepper - diced (green or red)
2 lbs ground turkey - 93/7 suggested
2 tablespoons cumin
1 tablespoons smoked paprika
1 tablespoons coriander
28 oz. can crushed tomatoes
2- 14.5 oz. cans pumpkin puree
4 cups chicken broth - can also use veggie broth
Salt and pepper - to taste
pumpkin seeds, diced avocado, coconut cream, cilantro, jalapeno, for garnish - optional

Instructions

In a large skillet, heat oil over medium-high heat. Once hot, add onion and garlic; cook and stir 3-4 minutes or until tender and fragrant.
Working in batches if necessary, cook turkey in the same skillet over medium-high heat for 8-10 minutes or until no longer pink, breaking into crumbles. Remove from skillet and transfer meat and onion/garlic combo to slow-cooker.
To slow-cooker, stir in spices, crushed tomatoes, pumpkin, broth, bell pepper, salt and pepper. Mix well to combine.
Cover with lid, and cook on low 6-8 hours. The longer it cooks, the richer the flavor!
Serve with garnishes of choice (pumpkin seeds, avocado, coconut cream, jalapeno, etc.) and dig in. Can also be made in advance and will freeze well.

Notes

nutrition info does not include garnish

Nutrition

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!