Pumpkin Turkey Chili

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.

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  • 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)


  1. 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).
  2. 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.
  3. 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.
  4. Spoon into bowls and add optional ingredients for serving.
  5. Enjoy!