Crockpot Pumpkin and White Bean Turkey Chili

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!


  • 4 15-ounce cans white beans, rinsed and drained
  • 1 tablespoon coconut oil
  • 2 cups diced, uncooked pumpkin (or butternut, acorn squash)
  • 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 whole-fat coconut milk
  • 2 cups kale leaves, chopped


  1. Heat coconut oil in stock pot over medium heat.  Sauté onion for 4-5 minutes, or 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.