This healthful slow cooker black bean pumpkin turkey chili is bursting with sweet spiced flavors way to guidelines of maple, cinnamon, chili powder & cayenne!
- 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 ocean diced tomatoes (preferably no salt added)
- 3/4 cup low sodium chicken broth
- 1 (15 ocean pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
- 1 (15 ocean black beans, rinsed and drained
- To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese
Place olive oil in a large pot over medium-high heat. Once the 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).
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 than transfer to a slow cooker.
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.
Once the chili is done, distribute into bowls (or do a meal pre and top with fixin’s such as cilantro, greek yogurt, and cheddar cheese. (It’s really, really good with sharp cheddar!). Makes 4 servings. Double the recipe for a crowd!
The recipe can be made in under an hour on the stovetop if that’s what you’re looking for. Follow directions, except cook turkey completely, then add remaining ingredients, stir, bring to a boil, then cover, reduce heat to low and simmer for 45 minutes!