We are so excited to share this recipe with you! This chili is the most perfect meal to celebrate all of what the fall season has to offer.
Have you ever added pumpkin to your chili? It's a deliciously savoury addition to regular chili and meal we've been enjoying for years.
If you look at the ingredients list, you'll notice the spices are a little different compared to other recipes. This White Bean, Turkey & Pumpkin Chili has cozy and grounding spices like cinnamon, allspice, nutmeg and cumin. YUM! This combination is so good, and letting it cook in the slow cooker makes it incredibly easy to make.
Time: 3 ½ hours
- 1 tbsp avocado oil
- 1 medium yellow onion, small diced
- 1 lb ground turkey or chicken (lean)
- 4 garlic cloves, minced
- 2 ½ tbsp Taco culinary seasoning
- 2 tsp cumin powder
- ¼ tsp cinnamon
- ⅛ tsp allspice
- ⅛ tsp nutmeg
- 1 tsp Umami culinary seasoning (or sea salt)
- ½ tsp black pepper
- 2 tbsp maple syrup
- 1 796ml can of diced tomatoes
- 1 ¾ cup pumpkin puree (or 1 398ml can of pumpkin puree)
- 1 540ml can of white beans, rinsed and drained
- ¾ cup chicken broth
- 4 handfuls spinach
- Recommended garnishes: sour cream, grated cheddar, chopped cilantro
- Using the saute feature on your slow cooker (or using a large pot), heat the avocado oil over medium-high heat. Add the diced onion, saute for 3 minutes, then add the turkey and garlic. Gently break up the meat with a spatula or wooden spoon, cooking until brown (about 7 minutes)
- Add all of the spice and seasonings to the meat, then add the maple syrup, diced tomatoes, pureed pumpkin, white beans and broth. Stir to combine.
- Switch the slow cooker setting to high, and let the chili cook (if using a large pot, now transfer the contents to your slow cooker). After 2 hours of cooking, stir in the spinach, then cook for 1 more hour.
- Portion chili into bowls, garnish with recommended toppings, and feel nourished!
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