Ingredients:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 15 oz pure pumpkin puree
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey and cook until the meat is no longer pink and slightly browned.
  2. Stir in the diced onion and bell pepper, sautéing for 3-5 minutes until the onion becomes translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Transfer the meat and vegetable mixture into the slow cooker.
  5. Stir in the pumpkin puree, drained kidney beans, black beans, diced tomatoes with their juices, and broth.
  6. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper over the top and stir until the mixture is a uniform, deep orange color.
  7. Cover with the lid and set your slow cooker to Low for 6 hours.