This chili is perfect for a cool autumn evening. The pumpkin lends a nice body to the chili and when combined with pumpkin pie spice adds a wonderful warm aroma and flavor to the dish. I brown (tan?) the turkey and then combine it and the rest of the ingredients in a slow-cooker - so it cooks itself. We love it served with a squeeze of lime, a sprinkle of fresh cilantro and some crumbled tortilla chips, but you can top it with whatever you like!
2(15.5-ounce) canscannellini beansdrained and rinsed
1(15-ounce) canpumpkin(not pumpkin pie filling)
1(10-ounce) candiced tomatoes with green chilies(I used Rotel)
1(14.5-ounce) canpetite diced tomatoes
2cupslow-sodium chicken broth
2bay leaves
2clovesgarliccrushed or minced
2teaspoonspumpkin pie spice
1teaspooncumin
1tablespoonchili powder
1teaspoonTabasco
2tablespoonapple cider vinegar
Optional Toppings
lime wedges to squeeze in
chopped fresh cilantro
sour cream
tortilla chips
Instructions
Add oil to large skillet over medium heat.
Crumble in turkey, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring and breaking up as it cooks, until no longer pink or opaque. About 10-12 minutes.
Add cooked turkey and all other ingredients to slow cooker, stir to combine.
Cook on high for 4 hours or low for 6-8 hours, stirring occasionally.
Taste and season with more salt if desired. Serve with toppings.
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