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Slow Cooker Turkey Pumpkin Chili
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 lb lean ground turkey
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Greek yogurt, for serving
  • Chopped cilantro, for serving

Instructions
 

  • Heat a skillet over medium heat and cook the ground turkey, breaking it up with a spoon until it is no longer pink. Add the diced onion and minced garlic and cook for another 2-3 minutes until the onion softens.
  • Transfer the turkey mixture to the slow cooker. Add the pumpkin puree, black beans, diced tomatoes, and chicken broth.
  • Stir in the chili powder, cumin, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  • Taste and adjust salt if needed. Ladle into bowls and top each serving with a dollop of Greek yogurt and a sprinkle of chopped cilantro.

Notes

For a thicker chili, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. Leftovers keep well in the fridge for up to four days and reheat gently on the stove with a splash of broth if needed. If you prefer a milder flavor, reduce the chili powder by half and add a pinch of cinnamon instead.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet