Ingredients: |
Ingredients: 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 cheese
|
Directions: |
Directions: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. |