Cyndi's Crockpot Pumpkin Chili

Cyndi's Crockpot Pumpkin Chili
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 219.9
  • Total Fat: 2.7 g
  • Cholesterol: 20.0 mg
  • Sodium: 352.1 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 12.1 g
  • Protein: 19.1 g

View full nutritional breakdown of Cyndi's Crockpot Pumpkin Chili calories by ingredient
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Introduction

Awesome, colorful...and even I was surprised how low calorie, healthy take on chili.

I used frozen corn to cut down on salt, as well as rinsing the beans and using no salt added tomatoes. So the sodium count in this recipe is actually lower than what is listed.

Just a hint of pumpkin pie, but not sweet, and a little heat...but really a nice rich dish.
Awesome, colorful...and even I was surprised how low calorie, healthy take on chili.

I used frozen corn to cut down on salt, as well as rinsing the beans and using no salt added tomatoes. So the sodium count in this recipe is actually lower than what is listed.

Just a hint of pumpkin pie, but not sweet, and a little heat...but really a nice rich dish.

Number of Servings: 12

Ingredients

    Jennie-O Extra Lean Ground Turkey, 20 oz, browned
    Peppers- Red, Yellow, Orange (bell, large) 1/2 of each color, chopped
    Extra Virgin Olive Oil, 1 tbsp
    Pumpkin, canned, without salt, 4 cup (29 ounce can)
    Yellow Sweet Corn, Frozen, 2 cup kernels
    Kidney Beans-Dark red, Light red and White, 1 can of each, rinsed
    Del Monte Diced Tomatoes, No Salt Added, 1 can
    Vegetable Juice Cocktail (V8), 1 12 ounce can
    Plus one can of water (12 fl oz )
    Pumpkin Pie spice, 1 tbsp
    Ground Cayenne Pepper, 0.5 tsp
    Chili powder, 1 tsp

Directions

Brown ground turkey with chopped peppers in olive oil (optional, it is in the calorie count, and adds about 10 calories per serving) in skillet, then add to crockpot on low. Add remaining ingredients to crockpot and cook on low for 8 hours or longer. Cooking on high will shorten cook time...cook at least until peppers are tender.

Number of Servings: 12

Recipe submitted by SparkPeople user CYNDIDAVISUSA.

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