Hey, hey, it’s Sunday! And you know what that means….football!
Just kidding. I don’t watch football. I somehow was also graced with a husband who doesn’t watch sports at all, which is some kind of miracle. On Sundays, we say, “Go Sports! Go Team!” and then we go out and do something way more fun than watching sports on TV. Like today, for instance, we’re going to brunch, and then the beach. Because when it’s 84 degrees outside at the end of October, you go to the beach. Duh.
If we’re being honest, my favorite part about watching football (which usually only happens once a year for the Super Bowl) is the food. Obviously. That’s my favorite part about most things in life!
I had my last wedding of the season last weekend, and right before I was about to leave town, Brandan stated quite simply that he was going to starve to death while I was gone, because there was nothing in the house to eat. What he really meant was that I hadn’t cooked anything for him before leaving, thus meaning he would have to cook it himself, which he won’t do – he’ll just grab a handful of nuts for dinner, then tell me he’s hungry and there’s nothing to eat.
I suppose this is partly my own fault – when I’m recipe testing for the blog, I’m constantly cooking, trying things out, making and re-making them, so most of the time we have a LOT of leftovers in the fridge. I’ve recently started labeling tupperware with painter’s tape and a Sharpie, and it really does help with not wasting things. When we can see at a quick glance what is in the fridge, it’s much easier to grab something and heat it up. I just leave both right next to the fridge, and before I put something in, I label it.
So back to the starving husband – I couldn’t very well leave him with nothing to eat all weekend, could I? Even though he doesn’t watch football, I decided a slow cooker chili would be quick, easy, and last him the entire 4 days I was gone. Turns out I was right! I took some of it with me as well, and ate it while I was away. When I came home, we collectively decided that it was definitely blog-worthy, so I made it again. And then we ate it…again. If you’ve ever wondered if it’s possible to get sick of Turkey Pumpkin Chili, the answer is yes.
So sick of it, in fact, that I bagged it all up and froze it in individual portions. Then, the next day, I realized I forgot to photograph it. FAIL.
So I defrosted some, and we had Turkey Pumpkin Chili for dinner one. more. time. All so you lovely people could enjoy this goodness! My favorite part about it is how fast it is. You can literally throw the meat in a pan, then while it’s cooking chop up your bell peppers and onions, giving the meat a stir in the middle. By the time you’re done chopping, the meat is done cooking, and into the slow cooker it all goes. And that’s it – you’re done until dinner.
Football or not, you’ll still want to make this one!
- 1 teaspoon coconut oil
- 2 pounds ground turkey
- 1 red bell pepper
- 1 green bell pepper
- 1 large yellow onion
- 1 15 oz can pumpkin
- 1 14.5 oz can diced tomatoes
- 1 4.5 oz can roasted green chiles
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic granules
- 1 1/2 teaspoons cinnamon
- 1 teaspoon smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 1 Tablespoon arrowroot powder (optional)
Heat the coconut oil in a large skillet over medium-high heat.
Brown the turkey in the skillet, crumbling as it cooks.
While the turkey cooks, dice up the bell peppers and onion.
Add the bell peppers, onions, pumpkin, tomatoes, green chilies, cumin, chili powder, garlic granules, cinnamon, smoked paprika, cayenne, salt and pepper, cooked turkey, and water to the crock pot and stir to combine.
Cover and cook on low for 8 hours.
Remove the lid, add the arrowroot powder, and stir. Allow to sit for 5 minutes with the lid off to thicken before serving.
Note: This chili has a nice subtle heat to it. If you like your chili on the spicier side, add 1/2 teaspoon red pepper flakes, or even cayenne pepper!
Set your pressure cooker to the sauté function and add the coconut oil to the bottom of the pot.
Add the turkey and cook on sauté with the lid off for 3-4 minutes, stirring occasionally. Turkey will brown a bit but will not be cooked all the way through, that's ok!
Add all other ingredients EXCEPT the arrowroot powder (or other thickener of choice). Stir well to combine.
Place the lid on the pressure cooker and set the release to the natural/slow release method.
Set the pressure cooker to manual, and cook on high pressure for 15 minutes.
Allow pressure to release naturally for at least 10-15 minutes.
In a small bowl, mix the arrowroot (or other thickener of choice) into a small amount of water until dissolved, then add to the chili and stir well to combine.
Serve immediately, or switch to the keep warm setting if you're not ready to serve!