Slow Cooker Pumpkin Chili

INGREDIENTS:

• 1 lb lean ground turkey
• 2 bell peppers (I used a green and a yellow)
• 1 small yellow onion
• 1 (28 oz) can fire roasted diced tomatoes*
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can pinto beans
• 1 (15 oz) can white beans
• 2 tbsp tomato paste
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground cloves
• 1/4 tsp cayenne
• Toppings! Ideas: tortilla chips, avocado, cheese, plain greek yogurt/sour cream, green onions, etc.

PREPARATION:

In a pan over medium heat, cook your turkey until brown.  I like to season with a little extra pepper and garlic powder to get it extra tasty, but you don’t need to!  When fully cooked, transfer to slow cooker.

Dice your peppers and onion, drain and rinse your beans, and add to the slow cooker.

Without draining your diced tomatoes, add to the slow cooker.

Then add the remaining ingredients (pumpkin, tomato paste, seasonings) and stir to combine.

Cooking Options:

• • Cook on low for 6 hours
  • Cook on high for two hours, and then low for two hours.