The Pioneer Woman Tasty Kitchen
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Autumn Turkey Chili

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

All the tummy-warming flavors of fall in a sweet and spicy bowl of chili.

Ingredients

  • 1 teaspoon Olive Oil
  • 1 pound Lean Ground Turkey
  • 1 cup Pumpkin Puree
  • ½ cups Water
  • 1-½ cup Milk (I Suggest Almond Milk Or Coconut Milk)
  • 1 can (14 1/2 Oz. Size) Chicken Broth
  • 3 Tablespoons Tomato Paste
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cayenne Pepper
  • 1-½ teaspoon Salt, Or To Taste
  • 1 whole Onion, Divided (Half Chopped Into Bite Size Pieces And The Other Half Sliced Thinly Into Long Strands)
  • 2 whole Carrots, Peeled And Chopped Into Bite Size Pieces
  • 1 whole Medium Sweet Potato, Peeled And Chopped Into Bite Size Pieces
  • 1 cup Chopped Butternut Squash
  • 2 whole Appless, Peeled And Chopped Into Bite Size Pieces
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 teaspoon Butter
  • ½ cups Sharp Cheddar Cheese, For Topping

Preparation

Drizzle the olive oil into a large pot over medium-high heat. Once oil is hot, add ground turkey. Stir to break turkey into pieces and cook over medium high heat until ground turkey is browned.

Meanwhile, in the bowl of your crockpot, combine pumpkin puree, water, milk, chicken broth, tomato paste, garlic, and spices and stir to combine.

Stir in the browned ground turkey.

Then add the chopped onion, carrots, sweet potato, butternut squash, and apple. Lastly, stir in the black beans. Put the lid on.

Set crockpot to high and cook for 4-5 hours. Or set to medium or low and cook between 6-8 hours, depending on your schedule and crockpot heat level.

Before serving the chili, heat butter in a pan over medium/low heat. Add the sliced onions to the butter and stir occasionally until they are sweet and caramelized, about 20 minutes.

Ladle chili into bowls and top with caramelized onions and grated sharp cheddar cheese.

Note: This chili can also be made on the stove top instead of in a crockpot. Simply add all ingredients (except for the butter and 1/2 of the onion) to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to marry, the better!

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5 Reviews

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rinabeana on 1.27.2014

Loved it! Neither my boyfriend nor my sister care for spicy food, so this sounded like a winner to make for both of them. We all enjoyed it immensely and the house smelled fantastic while it was cooking! I omitted the 1/2 cup water and my crockpot was filled to the brim. I thought the veggies achieved a good level of doneness after about 5 hours on high. The sauce didn’t thicken as much as I would have thought so I might add a whole can of tomato paste next time. Thanks for sharing!

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Rebecca Bess on 7.17.2013

This was a really tasty, different chili. Served it to people who don’t really love pumpkin or squash, and they thought it was delicious, too!

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evening506 on 12.23.2012

Served this at a Chili Cook-off at my daughters house and won! It was fabulous and everyone raved about it! It does have a little kick to it but not overly spicy. Thanks for sharing it!

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okterri on 11.6.2012

Such a delicious fall or winter chili!

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amberella on 11.1.2012

We will definitely be making this again! I’m just trying to decide if I want it to be spicier.

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