Slow Cooker Black Bean Pumpkin Turkey Chili
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
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). 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.
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 chili is done, distribute into bowls (or do a meal prep) and 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!
Recipe can be made in under an hour on the stove top 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!