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Slow Cooker Black Bean Pumpkin Turkey Chili




Slow Cooker Black Bean Pumpkin Turkey Chili


Delicious, healthy slow cooker black bean pumpkin turkey chili bursting with sweet & spicy flavors thanks to hints of maple, cinnamon, chili powder & cayenne. This easy slow cooker pumpkin turkey chili recipe is freezer-friendly and great for busy weeknights! The perfect fall food.



Ingredients

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 1/2 tablespoons chili powder

1 1/2 teaspoons cumin

1/4 teaspoon red cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt, plus more to taste

Freshly ground black pepper

2 tablespoons pure maple syrup (or brown sugar)

1 28 oz can diced tomatoes (preferably no salt added)

3/4 cup low sodium chicken broth

1 15 oz can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)

1 15 oz can black beans, rinsed and drained

To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese


Instructions

  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).

  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.

  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.

  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!


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