Chilly evenings call for the scent of warm spices wafting from the kitchen, a cozy chili, fire crackling in the woodstove, and the family gathered ‘round.
Print Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound extra-lean ground turkey
- 1/8 teaspoon ground cloves
- 1 onion, chopped
- 1 jalapeno, seeded and finely diced (optional)
- 3 garlic cloves, minced
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons maple syrup
- 1 28-oz can diced tomatoes
- 3/4 cup low-sodium chicken broth
- 1 15-oz can pumpkin puree (or 1 ¾ cup fresh)
- 1 15-oz can black beans, rinsed and drained
- Cilantro, sour cream or Greek yogurt, and cheddar cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot. Add onion, jalapeno (if using), and garlic. Stir and cook for 2 minutes, then add in turkey, breaking up the meat and cooking until brown (about 5 minutes).
- Add all of the spices to the meat. Stir to combine and cook 1 minute, then transfer the contents of the pot to a slow cooker.
- Add the remaining ingredients (except those for serving) to the slow cooker. Stir until well combined. Cover and cook 6 to 7 hours on low or 2 to 3 hours on high.
- Spoon into bowls and add optional ingredients for serving.
- Enjoy!
