Slow Cooker Black Bean Pumpkin Turkey Chili
Total Time
3 hours and 15 minutes
Prep Time
15 minutes
Cook Time
3 hours
Rating
4.99 out of 5 stars
(63)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 pound extra lean ground turkey (99%)
- 1 medium white onion, chopped
- 1 jalapeno, seeded and finely diced
- 3 garlic cloves, minced
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- ¼ teaspoon red cayenne pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons pure maple syrup (or brown sugar)
- 1 28oz can diced tomatoes (preferably no salt added)
- ¾ cup low sodium chicken broth
- 1 15oz can pumpkin puree (or 1 ¾ cup fresh pumpkin puree)
- 1 15oz can black beans, rinsed and drained
- To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese
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Preparation
Step 1
Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes).
Step 2
Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.
Step 3
Add the remaining ingredients to the slow cooker: maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined. Cover and cook for 6-7 hours on low or 2-3 hours on high.
Step 4
Once chili is done, distribute into bowls (or do a meal preand top with fixin's such as cilantro, greek yogurt and cheddar cheese. (It's really, really good with a sharp cheddar!). Makes 4 servings. Double the recipe for a crowd!
Step 5
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