Crock-Pot Pumpkin & Turkey Chili

This recipe is brought to you by The Skinny Fork.
  • 11



  • 1 pound Extra Lean Ground Turkey Breast
  • 2 14.5 Oz. Cans Diced Tomatoes, No Salt Added
  • 1 (14.5 Oz.) Can Kidney Beans, Drained
  • 1 (14.5 Oz.) Cans Black Beans or Pinto Beans, No Salt Added - Drained
  • 1 Medium Onion, Diced
  • 1 Bell Pepper, Chopped
  • 1 (8 Oz.) Can 100% Pure Pumpkin Puree
  • 1 Jalapeno, Chopped
  • 1 Garlic Clove, Minced
  • 1 Pg. Stubb's Chili Fixins Cookin' Sauce + Spice Pack
  • Salt & Pepper to Taste


  • Brown the turkey in a large skillet over medium heat and season with the spice pack from the Stubbs Chili Fixins package.

  • I used about 1/4 of the spice pack for a medium spice chili, but feel free to add as much or as little as you like!

  • Combine the 2 Cans Diced Tomatoes, 1 Can Kidney Beans, 1 Can Black Beans or Pinto Beans, 1 Medium Onion, 1 Bell Pepper, 1 Can Pumpkin Puree, 1 Jalapeño, 1 Garlic Clove, and the sauce from the Stubbs Chili Fixins package in the crock pot and give it all a good stir.

  • Add the cooked turkey to the crock put with the rest of the chili and stir to combine.

  • Cover and cook on high for 4-6 hours or on low for 6-8 hours.

Nutrition information (per Serving)