Pumpkin Turkey Chili with Kale and Black Beans
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) diced tomatoes
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 cups chopped kale
- 1 cup low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up as it browns. Add the diced onion and minced garlic and cook for another two minutes until the onion softens.
- Transfer the turkey mixture to the slow cooker. Stir in the pumpkin puree, diced tomatoes, black beans, chicken broth, chili powder, cumin, cinnamon, salt, and black pepper until everything is well combined.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in the chopped kale during the last 30 minutes of cooking so it wilts but stays bright green.
- Taste and adjust salt or spices if needed before serving.
Notes
Stir the kale in at the end so it keeps some texture instead of turning mushy. If the chili thickens too much during cooking, add a splash more broth. Leftovers reheat well on the stovetop with a little extra liquid to loosen them up.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board