1tbsp. olive oil
1 lb. ground turkey
1 medium cooking onion, chopped
1 jalapeno, seeded and finely diced
3 garlic cloves, minced
2 1/2 tbsp. chili powder
1 1/2 tsp. cumin
1/4 tsp. red cayenne pepper
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 tsp. salt, plus more to taste
freshly ground black pepper
2 tbsp. pure maple syrup ( or brown sugar)
1 (28 oz.) can diced tomatoes (preferably no salt added)
3/4 c. low sodium chicken broth
1 (15 oz.) can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
1 (15 oz.) can black beans or pinto beans, rinsed and drained
To garnish: fresh cilantro, sour cream (or Greek yogurt), guacamole and cheddar
1. 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 the
meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir
to combine and cook 30 seconds longer then transfer to a 6-quart slow cooker.
2. Add the remaining ingredients to the slow cooker: maple syrup (or brown sugar),
diced tomatoes, chicken broth, pumpkin puree and beans. Stir until well combined.
Cover and cook for 6-7 hours on low or 2-3 hours on high.
NOTE: Recipe can be made on the stove top. Follow directions, except cook turkey
completely, then add remaining ingredients, bring to a boil, the cover, reduce
heat to low and simmer for 45 minutes.