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Slow Cooker Turkey-Pumpkin Chili with Cranberry Relish

Name: Slow Cooker Turkey-Pumpkin Chili with Cranberry Relish
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 medium yellow onion, chopped; 1 medium green bell pepper, chopped; 1 medium yellow bell pepper chopped; 2 garlic cloves, minced; 1 pound cooked turkey, cut into 1-inch chunks; 14.5 ounces (1 can) fire-roasted diced tomatoes; 15 ounces (1 can) black beans, rinsed and drained; 15 ounces (1 can) pumpkin puree; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups unsalted chicken stock; Â½ cup dried cranberries; 4 green onions, chopped white and some green parts; Â¼ cup cilantro leaves, loosely packed; Â½ lime, juiced; Â½ cup fat-free plain Greek yogurt

Thanksgiving leftovers shine in a bowl of cozy Slow Cooker Turkey-Pumpkin Chili with Cranberry Relish. Combine chunks of cooked turkey with veggies, pumpkin puree, beans and spices, then let the slow cooker do the rest of the work. Top it with an easy homemade relish made with dried cranberries and a dollop of healthy Greek yogurt rather than sour cream.

Jessi Heggan

Print Recipe

Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

For the Chili:

1 medium yellow onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper chopped
2 garlic cloves, minced
1 pound cooked turkey, cut into 1-inch chunks
14.5 ounces (1 can) fire-roasted diced tomatoes
15 ounces (1 can) black beans, rinsed and drained
15 ounces (1 can) pumpkin puree
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
2 cups unsalted chicken stock

For the Relish:

½ cup dried cranberries
4 green onions, chopped white and some green parts
¼ cup cilantro leaves, loosely packed
½ lime, juiced
½ cup fat-free plain Greek yogurt

Instructions

In a large slow cooker, combine the onion, bell peppers, garlic, turkey, tomatoes, beans, pumpkin, chili powder, cumin, salt, pepper and chicken stock. Cook on low heat for 8 hours or on high heat for 4 hours.
Meanwhile, place the cranberries in the bowl of a food processor and pulse to break them up. Add the green onions and cilantro and continue pulsing until you have a loose relish. Stir in the lime juice. Store relish in the refrigerator until ready to serve.
Serve chili warm topped with a dollop of Greek yogurt and a spoonful of relish.