CROCKPOT TURKEY PUMPKIN CHILI
So there are two kinds of people out there. Those that are getting fed up with the explosion of Pumpkin recipes on Instagram and Pinterest, and those that are absolutely loving that it’s Pumpkin season and going Pumpkin cray. I’m the latter. And I will not apologize for posting multiple pumpkin recipes.
I think pumpkin is under-appreciated as a savory ingredient. Pumpkin cookies, cakes, breads and pies are all wonderful, but pumpkin makes a great addition to lots of savory dishes as well! I love a good pumpkin soup. Roasted pumpkin is awesome in a salad with goat cheese, craisins and pine nuts. And pumpkin chili is bomb. So here’s my recipe for Pumpkin Chili with Apple Bacon Compote! If you don’t have a crockpot you can make this over the stove in a large pot and just let it simmer for a few hours. Hope you guys enjoy!
- 1 lb ground turkey
- 1 medium onion, diced
- 4 cups raw pumpkin, cubed
- 1 16 oz can chopped tomatoes
- ⅓ cup strongly brewed coffee
- ½ cup passata (tomato sauce, or tomato puree)
- ½ cup canned pumpkin
- 2 tsp cocoa powder
- 1½ Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp oregano
- 1 tsp cinnamon
- 1 tsp nutmeg
- salt and pepper to taste
- 1 large apple, skinned and diced
- 4 slices nitrate free bacon
- 2 Tbsp lemon juice
- Brown the meat in a large skillet in a tablespoon of coconut oil.
- Put all of the ingredients into your crockpot, plus the browned meat. Stir to combine and cook on low for 6-8 hours or on high for 4-6.
- For the compote, cook your bacon until crispy, then remove and put on a plate lined with a paper towel. Cook the diced apple in the bacon grease over low-medium heat, with a few tablespoons of water. Keep adding water to deglaze the pan, and sauté until the apple is soft and caramelized. Add the lemon juice and cook for an additional 2 minutes. Remove from heat.
- Once the chili is thickened to your liking, serve it topped with the apple bacon compote! It’s also great topped with avocado.