Ingredients
Scale
- 1 lb ground turkey or lean ground beef
- 1 yellow onion, diced
- 1 bell pepper (red or green), chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Step 1: Brown the Meat and Aromatics. Place a large skillet over medium-high heat. Add the ground turkey or beef and the diced onion. Cook until the meat is browned and the onions are translucent, breaking the meat into small crumbles as it cooks. Stir in the minced garlic and chopped bell pepper during the last 2 minutes of browning.
- Step 2: Combine Ingredients in Slow Cooker. Transfer the cooked meat mixture into the basin of your slow cooker. Add the pumpkin puree, diced tomatoes, kidney beans, black beans, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until the pumpkin puree is well incorporated into the liquid.
- Step 3: Slow Cook to Perfection. Cover the slow cooker with its lid. Set it to cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The long, slow cooking process allows the spices to meld and the pumpkin to thicken the sauce beautifully.
- Step 4: Final Seasoning. Before serving, give the chili a good stir. Taste and add more salt or pepper if needed. If the chili is too thick for your preference, you can stir in a splash more broth to reach your desired consistency.
- Cook Time: 6 hours 15 minutes
- Diet: Gluten-Free