Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili combines ground turkey, pumpkin, black beans, tomatoes, and chili powder into an easy, hearty five-hour dinner.

Prep: 15 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb ground turkey
• 15 oz pumpkin puree
• 15 oz black beans
• 28 oz diced tomatoes
• 1 medium yellow onion
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart, until no pink remains and it reaches 165°F (74°C), about 6 to 8 minutes. (about 8 min) — Medium-high heat; turkey 165°F (74°C)
2. Add the onion and cook until softened, about 4 minutes. Stir in the chili powder, cumin, salt, and pepper, and cook for 30 seconds. (about 5 min) — Medium heat
3. Transfer the turkey mixture to a slow cooker. Add the pumpkin, black beans, and diced tomatoes, then stir until combined. (about 2 min)
4. Cover and cook on Low for 5 hours, stirring once if convenient, until the chili is hot and thickened. (about 300 min) — Low slow-cooker setting
5. Taste and adjust the seasoning. Serve hot. (about 2 min)