Slow-Cooker Pumpkin Turkey Chili

There’s no other fall flavor as perfect as pumpkin. Pairing pumpkin with chili creates a wonderful autumn dish. I pretty much always make my chili in my slow-cooker just because it’s so easy to do and dinner is already done when I come home from a long day at work. Made with ground turkey, this healthy chili loses nothing in flavor for your pickiest meat-eaters.

Adapted from: Pumpkin Turkey Chili, Serious Eats

Ingredients

1 (14 ½ ounce) can red kidney beans

1 (14 ½ ounce) can diced tomatoes

1 pound ground turkey, browned and drained

1 cup chopped onion

½ green bell pepper, chopped

½ yellow bell pepper, chopped

1 (4 ounce) can chopped green chiles

1 large clove garlic, minced

2 cups (14 ½ ounce can) pumpkin puree

1 ½ tablespoons chili powder

½ tablespoon cumin

¾ teaspoon salt

½ teaspoon freshly ground black pepper

Cayenne pepper to taste (at least 3 good shakes)

2 tablespoons brown sugar

Toppings:

Fresh cilantro, chopped

Shredded cheddar cheese

Sour cream

Hot sauce

Directions

Put ingredients in slow cooker in the order listed. Carefully stir. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Cover for another 10 minutes.

Garnish with favorite toppings and serve hot.