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Black Bean Pumpkin Turkey Chili Recipe

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This recipe for Black Bean Pumpkin Turkey Chili, by , is from 2020 Quarantine Family & Friends Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Liz Delansky


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.

Number Of Servings:
Number Of Servings:




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