Delicious, healthy slow cooker black bean pumpkin turkey chili bursting with sweet & spicy flavors thanks to hints of maple, cinnamon, chili powder & cayenne. This easy slow cooker pumpkin turkey chili recipe is freezer-friendly and great for busy weeknights!
1 tablespoon olive oil
1 pound extra lean ground turkey (99%)
1 medium white onion, chopped
1 jalapeno, seeded and finely diced (optional)
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 (optional)
1 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons pure maple syrup (or brown sugar)
1 28oz can diced tomatoes (preferably no salt added)
3/4 cup low sodium chicken broth
1 15oz can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
1 15oz 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 (but NOT the beans) 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.
30 minutes (or so) before the chili is done cooking, add the drained can of black beans to the slow cooker to heat up.
Once chili is done, distribute into bowls and top with fixings such as cilantro, sour cream/greek yogurt and cheddar cheese.
Double the recipe for a crowd!