Crockpot Pumpkin and White Bean Turkey Chili

Veronica's Healthy Living
I got this recipe from the internet, Foodie Crush, and changed it around to make it healthier.  This is a great recipe to use with leftover turkey and pumpkin.  Please note that other winter squash can be used in place of pumpkin.  This dish was a hit in my house…so much so that I made another batch, so I could can the extras for my go-to meal stash!
Prep Time 15 minutes
Cook Time 8 hours


  • 4 15-ounce cans white beans rinsed and drained
  • 1 tablespoon coconut oil
  • 2 cups uncooked pumpkin (or butternut, acorn squash) diced
  • 4 cloves garlic diced
  • 1 cup onion chopped
  • 1 whole jalapeno pepper (de-seed if you don’t want too much heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/4-1/2 cayenne pepper to taste
  • 1 quart chicken stock
  • 3 cups shredded turkey
  • 1 can coconut milk whole-fat
  • 2 cups kale leaves chopped


  • Heat coconut oil in stock pot over medium heat.
  • Sauté onion for 4-5 minutes, or until it becomes translucent. 
  • Add garlic and cook another 1-2 minutes.
  • Remove to crock-pot and add the rest of the ingredients, EXCEPT kale.
  • Cook on low 8-10 hours.
  • Turn to high and add kale leaves 30 minutes before serving.
  • Serve cornbread, a dollop of canned coconut milk on top.