Ingredients:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) unsweetened pumpkin purée
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it up with a spoon until mahogany-brown.
  2. Stir in the diced onion, garlic, and bell pepper, cooking for 3-5 minutes until the vegetables soften and smell fragrant.
  3. Transfer the browned turkey mixture into the slow cooker.
  4. Stir in the pumpkin purée, diced tomatoes (with juices), drained beans, and chicken broth.
  5. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, salt, pepper, and cayenne over the top and stir until uniform.
  6. Cover with the lid and set the slow cooker to Low for 7-8 hours or High for 3-4 hours.