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Creamy Pumpkin Turkey Chili
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 ounces cream cheese, cut into cubes
  • Salt and black pepper, to taste
  • Shredded cheddar cheese, for serving

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the ground turkey, onion, and garlic. Cook, breaking up the turkey, until it is no longer pink and the onion has softened.
  • Transfer the turkey mixture to the slow cooker. Add the pumpkin puree, diced tomatoes, black beans, chili powder, cumin, cinnamon, salt, and pepper. Stir to combine.
  • Cover and cook on low for 6 to 7 hours.
  • Stir in the cream cheese until it melts completely and the chili turns creamy.
  • Ladle into bowls and top with shredded cheddar cheese before serving.

Notes

Stir the chili well after adding the cream cheese so it incorporates evenly without lumps. If the chili seems too thick after cooking, add a splash of broth or water to loosen it. Leftovers reheat nicely on the stovetop or in the microwave and will keep in the refrigerator for three days.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet