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This hearty turkey pumpkin chili is perfect for chilly autumn evenings when you want something comforting yet nutritious. It uses the slow cooker to meld savory spices with the natural sweetness of pumpkin, creating a unique twist on classic chili that warms the whole family from the inside out.
I first tried this recipe during a crisp October weekend, and since then it has become my go-to dish when I want easy but satisfying comfort food. My family especially enjoys how the pumpkin adds a subtle creaminess without overpowering the chili spices.
Ingredients
- Oil: for browning the turkey and sautéing vegetables olive oil works beautifully here
- Ground turkey: lean protein that keeps this chili light look for good quality turkey from trusted local butchers
- Onion: adds sweetness and depth select firm onions with no soft spots
- Green bell pepper: imparts a fresh, slightly bitter note choose peppers that are bright green and crisp
- Garlic cloves: bring aromatic intensity fresh garlic bulbs with tight skin are best
- Canned diced tomatoes: provide body and acidity opt for quality brands without added sugar or preservatives
- Pumpkin puree: adds creaminess and seasonal flavor organic pumpkin puree ensures natural taste
- White beans: give texture and protein rinse canned beans well to reduce sodium
- Chili powder: crucial for heat and complexity I prefer powder from Spanish or Mexican sources for authentic flavor
- Salt and pepper: balance all the flavors sea salt is preferable for natural minerals
- Water: to adjust consistency and help the chili simmer slowly
Instructions
- Sauté the aromatics:
- Heat oil in a pan over medium heat and cook the chopped onion, diced green pepper, and minced garlic until softened and fragrant, about 5 to 7 minutes. This step lets the vegetables release their flavors and creates a solid base for the chili.
- Brown the turkey:
- Add the ground turkey to the pan with the aromatics. Cook over medium heat while breaking the meat apart with a wooden spoon. Continue until the turkey loses its pink color and starts to brown lightly, approximately 8 minutes. This adds extra savory depth to the dish.
- Combine ingredients in crockpot:
- Transfer the cooked mixture to your slow cooker. Add diced tomatoes with their juice, pumpkin puree, drained white beans, chili powder, half the salt and pepper, and the water. Stir everything thoroughly.
- Slow cook the chili:
- Cover the slow cooker and set it to cook on low for about 4 hours. During this time, the flavors will meld perfectly, the turkey will become tender, and the pumpkin will thicken the chili to a luscious texture.
- Season and serve:
- Before serving, taste and season with the remaining salt and pepper as needed. Serve piping hot with crusty bread or a simple green salad to balance the richness.
One autumn, sharing this dish became a family ritual in my home, marking the start of cooler days and cozy meals around the table.
Conseils de conservation
Store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on the stove to keep flavors fresh without drying out the chili. For longer storage, this chili freezes well. Portion it into freezer bags or containers and defrost in the refrigerator overnight before reheating.
Substitutions d’ingrédients
If turkey is hard to find, minced chicken or lean beef can work as alternatives. Instead of canned white beans, cooked dried beans are lovely and even more flavorful. For a vegetarian version, omit meat and add extra beans or diced mushrooms for a meaty texture.
Suggestions de service
Try topping your chili with a dollop of crème fraîche or a sprinkle of grated comté cheese. Serve alongside crusty French baguette or corn tortillas to soak up the sauce. A simple green salad dressed with red wine vinegar pairs nicely to cut through the richness.
Enjoy this comforting chili with crusty bread for a cozy meal and consider topping with crème fraîche for a touch of richness.
Common Recipe Questions
- → Quelle est la durée de cuisson idéale ?
La cuisson lente dure environ 4 heures, permettant aux saveurs de bien se mélanger et à la dinde de rester tendre.
- → Peut-on préparer ce plat à l’avance ?
Oui, il se conserve bien au réfrigérateur et ses saveurs s’intensifient après un repos d’une nuit.
- → Quels légumes complètent ce mélange ?
Des oignons, un poivron vert et de l’ail apportent fraîcheur et richesse au plat.
- → Comment ajuster le piquant ?
La quantité de poudre de chili peut être modifiée selon le goût pour plus ou moins de piquant.
- → Peut-on substituer la dinde ?
Oui, d’autres viandes hachées ou protéines végétales peuvent être utilisées selon les préférences.