Slow cooker Turkey Quinoa Pumpkin Chili is perfect for those chilly Autumn nights when you want to come home and cozy up by the fire with a bowl of something warm (I’m pretending it isn’t going to be 90 here this week). This crowd pleasing recipe has easy vegetarian/vegan swap outs for the turkey if you’re into that sort of thing. It is also loaded with hidden veggies (for those picky eaters), protein, and flaxseed. It’s also perfect for game day! Basically it’s just perfect all the time. Know what I’m sayin’? The photo was inspired by the front page of this months Cooking Light Magazine. Let’s get sloooooow cookin’ shall we?
Serves 8 (may freeze leftovers for up to a month)
28 oz. can of tomatoes (unsalted)
3/4 cup pumpkin puree
2 carrots (peeled)
1 red or yellow pepper (seeds removed)
1 t chili powder
1 t paprika
1/4 t cayenne pepper
1/4 t ancho chili powder
1 onion (chopped)
2 cloves of garlic (chopped)
1 pound ground turkey *see vegetarian swap outs below
1 cup cooked quinoa (I cooked 1/2 cup dry quinoa in 1 cup of water for 15-20 minutes until water is absorbed)
2 T ground flaxseed
1 can black beans (rinsed and drained)
Begin by chopping the onion and garlic and adding to a pan with a little cooking spray. Cook over medium heat until soft. Add the ground turkey and cook until no longer pink. I drained mine in a colander to release some of the fat but you don’t have to. Add this to the slow cooker.
Next pulse the next 8 ingredients in a food processor or blender. It doesn’t have to be completely smooth. A little chunky is ok. Add this sauce to the slow cooker and stir everything together.
Add cooked quinoa, black beans, and the 2 T ground flaxseed. Cook on low for 7 hours.
Serve with sour cream, avocado, cheese, diced tomato, or whatever your favorite chili toppings are!
*Vegetarian substitutions: 2 cups diced mushrooms, 1 extra can of black beans, 2 cups riced cauliflower (that has been pulsed in a food processor into rice size pieces), 2 cups fresh or frozen corn, 2 cups cubed and roasted sweet potato