Description
This is a beanless slow cooker pumpkin chili – but feel free to add a can of black or pinto beans to boost the fiber (and nutrition!) content.
Ingredients
Scale
- 1 Tbsp olive oil
- 1½ lb (680 g) ground turkey
- Sea salt and black pepper
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 jalapeno peppers, seeds removed and minced
- ¼ tsp sea salt
- 1 28 oz (794 g) can crushed tomatoes
- 1 14.5 oz (411 g) can fire-roasted diced tomatoes
- 1 15 oz (425 g) can pumpkin puree
- 1½ Tbsp chili powder
- ¾ tsp smoked paprika
- 1½ tsp cinnamon
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Add the turkey and add a few sprinkles each of sea salt and pepper. Use a spatula or spoon to break up the lumps of meat to that it browns evenly.
- Once it’s mostly done, drain off some of the liquid and fat, and add the onions, peppers, garlic, and minced jalapeno. Cook for another couple of minutes, until the veggies begin to soften.
- Transfer to a slow cooker and stir in the rest of the ingredients. Cook on low for 4-5 hours, stirring occasionally. Taste and adjust seasonings, and serve!