Patience has never been one of my strong points.
Yesterday was a true test to my limits.
At the gym, I waited FIFTEEN minutes for someone to unhand my foam roller.
At the post office, I waited THIRTY minutes to purchase a $1.20 stamp.
At home, I waited FORTY minutes to connect with internet tech support…
Only for them to tell me they couldn’t help me. 😥
While I’d like to say I maintained a certain level of grace during these times, the truth is I was a bit of a brat…huffing and puffing and blowing their house down tapping my foot. At the end of the day, feeling a bit defeated, I heated up a bowl of this deliciousness…
And just KNEW I couldn’t wait another day to share it!
It’s warm, it’s comforting, it has the ability to wash away all the trying times of a hard day. Oh and it also helps give you the energy to peel yourself out of your fuzzy robe and slippers, drive to Starbucks, and use their free wi-fi to type this post!
Obviously what I lack in patience, I make up for in pure selflessness! 😉
But seriously, you need this in your life.
I’ve made pumpkin chilis in the past, but I never thought they tasted any different from regular chili. It’s one thing when you’re trying to hide veggies in your food, but when you’re as pumpkin OBSESSED as me, you need something a little strange different.
This recipe is guaranteed to have your family and friends scratching their chins trying to figure out just WHAT it is that makes this chili so different from bowls they’ve had in the past. And whether or not you choose to share that little nugget of information, they’ll most definitely want seconds!
I know the man-friend did!
Crock Pot Pumpkin Chili
By:
Prep Time: 10 minutes
Cook Time: 2-3 hours
Keywords: slow-cooker soup/stew high fiber high protein dairy-free fall winter
Ingredients (Serves 4-6)
- 1 pound lean ground turkey
- 1 medium-sized onion, chopped
- 1 Tablespoon minced garlic
- 1 15 oz. can tri-bean blend (pinto, kidney, and black)
- 1 15 oz. can great northern beans
- 1 15 oz. can stewed tomatoes, diced
- 1 15 oz. can tomato sauce
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne (optional)
- Salt & pepper to taste
Instructions
1. Crumble ground turkey into a large skillet and cook over medium-high heat until almost browned.
2. Add onions and garlic and continue cooking until meat is browned and onions are tender.
3. Transfer meat to a slow cooker, add the rest of the ingredients, stir, and cook on high for 2-3 hours.
4. Serve topped with a dollop of Greek yogurt and fresh avocado.
Feel free to make adjustments to suit your dietary needs….the ground turkey can easily be replaced with another can of beans or even crumbled tempeh.
You could also cook this on the stove top for 20-30 minutes or so, but I just love throwing everything in the crock pot and walking away…for some reason, that never seems like a test of my patience but instead like I just hired a cook to come in for the day! 😉
And of course the leftovers are just as versatile…serve it in a bowl, on a bed of spinach, or over some hot dogs! Try out different toppings…Greek yogurt, avocado, cheese, an EGG!!, pumpkin seeds, crackers, Fritos (a childhood favorite), or some PUMPKIN cornbread!
But that recipe you’ll have to wait for!
Because while I may be selfless, I’m still a bit of a tease!
And I’ll ALWAYS be strange! 😉
Told you I’d find a way to use this logo again, Laura! Be sure to head on over to Sprint 2 The Table and check out all the other delicious and creative link ups this week. Oh and while you’re there, how about rooting on our strange but good BUFF hostess as she goes on strange stage for yet ANOTHER competition this weekend!
Are you a patient person?
Anyone got a WORKING modem I can borrow?
