During the fall months, I like to use pumpkin in as many dishes as possible. I’ve learned that it can really add a boost of creaminess or increase the fiber content of a meal. Its a great way to thicken up a sauce or add earthy flavors that just seem perfect in the fall. And, this rule works perfectly for Slow Cooker Pumpkin Chili.

What usually happens during my fall escapades is I like to take several different recipes and then make up my own, tweak it and add to it, to make the perfect fall flavors for our family.

Chili is not something we eat a lot of around here. Usually, too many spicy flavors cause heartburn and burps the rest of the night (I’m a boy mom now, we just break it down to the honest stuff!). But I loved this slow cooker pumpkin chili that ate more like a fall stew with the extra vegetables and turkey sausage that I used.

Fall recipes and ideas for thanksgiving, halloween, pumpkins and gathering friends during the autumnal season.

This recipe is very weight-watcher-friendly. The more veggies you add with free points, the more filled you as you eat it. While it’s not a traditional chili by the ingredients list, the flavors are there, and you will be much fuller with the lean proteins and full vegetable flavor.

Try it, and let me know what you think!

Print Recipe

Slow Cooker Pumpkin Chili

This slow cooker pumpkin chili is easy perfect for cold fall night and its very weight watcher friendly with low points for a large portion. The recipe uses lighter ingredients and is loaded with vegetables for lots of fiber and fuller bellies.

Course: Soup

Cuisine: Mexican

Keyword: chili, light, low calorie, veggie loaded, weight watchers

Servings: 8

Ingredients

1 lb ground turkey
1 lb turkey sausage or lean ground beef
1 bell pepper chopped
1 medium onion chopped
28 oz crushed tomatoes
2 cans chili ready tomatoes
4 oz diced green chilies
15 oz pumpkin purée (or 2 cups)
16 oz bag butternut squash cubes
15 oz can beans – kidney beans, cannellini beans, or garbanzo beans drained
1 can southwest or Mexi corn
1 zucchini shredded
1 cup matchsticks carrots
1 pkg taco seasoning
32 oz beef broth
1 tablespoon balsalmic vinegar
Salt and pepper

Instructions

Chop the onion and bell pepper.
Pour 1 tablespoon olive oil in a skillet and saute bellpepepr and onion.
Once the onion is translucent and bell pepepr starts to brown on the edges, cook the ground turkey and turkey sausage in the skillet. Make sure to break up the meat into bits as it cooks.
Once the meat cooks, pour all veggies and meat on a papwer towel lined place to drain.
Drain and rise canned beans.
Shred the zucchini using a hand grater.
In the slow cooker, add tomatoes, green chilies, pumpkin, squash, beans, corn, zucchini, and carrots.
Add the cooked meat, onions, and bell pepper.
Sprinkle the top with taco seasoning.
Pour beef broth over all ingredients and add balsalmic vinegar.
Cook on high for 4 hours.
Salt and pepper to taste.
Serve with cornbread, tortilla chips, fritos, taco roll ups, and toppings

Notes

Note: you can cook this is low for 6-8 hours, just wait to put the meat in the slow cooker until the last hour. You can also cook it on the stove top. Cook the onion, bell pepper, and meat as instructed. Then add the other ingredients as listed and bring to a boil. Simmer for 30 minutes on medium-low.

Calories and Weight Watcher points are adjusted based on adding more toppings. The chili is very flavorful without any additions, but count points separately for chips, cheese, and any creams you add to the soup.