Slow Cooker Black Bean Pumpkin Turkey Chili
User Reviews
5
Slow Cooker Black Bean Pumpkin Turkey Chili
Description
Slow Cooker Black Bean Pumpkin Turkey Chili features ground turkey cooked with chopped onion, jalapeño, and garlic, seasoned with chili powder, cumin, cayenne, cinnamon, cloves, salt, and pepper. After sautéing, the mixture is transferred to a slow cooker with diced tomatoes, chicken broth, pumpkin puree, black beans, and maple syrup. Slow cooking for several hours develops a thick chili with a balance of savory, spicy, and slightly sweet notes. The pumpkin puree gives the chili a creamy texture and subtle earthiness, while the spices contribute warmth and depth.
The chili is ideal for serving in bowls topped with fresh cilantro, sour cream or Greek yogurt, guacamole, and sharp cheddar cheese, bringing freshness and creaminess to the robust chili. It makes a filling meal on its own or pairs well with simple sides like rice or cornbread.
The recipe can also be adapted to a stovetop method by simmering all ingredients after browning the turkey, providing a quicker alternative. Doubling the recipe suits feeding a crowd or for freezing leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey extra lean (99%
- 1 white onion medium; chopped
- 1 jalapeño seeded and finely diced
- 3 garlic cloves, minced
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- ¼ teaspoon cayenne pepper red
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cloves ground
- 1 teaspoon salt plus more to taste
- black pepper freshly ground
- 2 tablespoons pure maple syrup or brown sugar
- 1 oz can diced tomatoes (preferably no salt added)
- ¾ cup chicken broth low sodium
- 1 oz can pumpkin puree (or 1 ¾ cup fresh pumpkin puree)
- 1 oz black beans canned, rinsed and drained
- To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese
Instructions
- 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 preand 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!
Notes
- The chili can be made on the stovetop by fully cooking the turkey, adding all ingredients, bringing to a boil, then simmering covered for 45 minutes.
- For larger portions, double the ingredients to serve more people or to have leftovers.
- Consider garnishing with fresh cilantro, sour cream or Greek yogurt, guacamole, and sharp cheddar cheese to balance the rich chili flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 368cal | 18% |
| Carbohydrates | 41.8g | 14% |
| Protein | 37.6g | 75% |
| Fat | 6.2g | 10% |
| Saturated Fat | 1.1g | 6% |
| Fiber | 12.3g | 49% |
| Sugar | 12.9g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
