This healthy slow cooker black bean pumpkin turkey chili is bursting with sweet & spicy flavors thanks to hints of maple, cinnamon, chili powder & cayenne!
One of my favorite things to do on a Sunday is make a big batch of chili. I can stand watching football only a few hours; when it’s on from 11am until 9pm, I have to fill my time with other things. You know, grocery shopping, cleaning the house, catching up on laundry, cooking while I sip on a glass of wine or two and getting ready for the week ahead.
There’s nothing better than getting rid of sunday scaries before they hit you.
Good thing we’ve got this pumpkin turkey chili that’s both sweet and spicy. It’ll help make me feel better, I’m sure of it. Pumpkin cures all.
Even if it’s not October, I’m sure you’ve got a can of pumpkin lurking somewhere in the back of your cupboard. I know it sounds a little crazy, but the pumpkin is really lovely addition and creates an uber creamy texture to the turkey chili. Plus, you loads of vitamin A & C & that crazy good fiber.
I love enjoying this pumpkin turkey chili with sharp cheddar cheese, greek yogurt and crunchy tortilla chips. And it’s made right in your slow cooker, making it the perfect football food to enjoy during the game!
Basically all I did here was took my favorite healthy turkey chili recipe and switched it up a little with pumpkin, cayenne, cinnamon and a hint of maple. Er muhhh gawd, it’s gooooddd. Especially with cornbread muffins.
To make it for meal prep
Simply divide into individual glass containers, top with cheddar cheese and place in the fridge until ready to reheat.
Other chili recipes you might like:
Enjoy! If you make this recipe, I’d love to see your creation — simply upload a pic to Instagram and tag #ambitiouskitchen!
- Serves: 4 servings
- Serving size: 1/4th of recipe (about 2 cups of chili)
- Calories: 368
- Fat: 6.2g
- Saturated fat: 1.1g
- Carbohydrates: 41.8g
- Sugar: 12.9g
- Fiber: 12.3g
- Protein: 37.6g
- 1 tablespoon olive oil
- 1 pound extra lean ground turkey (99%)
- 1 medium white onion, chopped
- 1 jalapeno, seeded and finely diced
- 3 garlic cloves, minced
- 2 1/2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/4 teaspoon red cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons pure maple syrup (or brown sugar)
- 1 (28 oz) can diced tomatoes (preferably no salt added)
- 3/4 cup low sodium chicken broth
- 1 (15 oz) can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
- 1 (15 oz) can black beans, rinsed and drained
- To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese
- Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes). Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.
- Add the remaining ingredients to the slow cooker: maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined. Cover and cook for 6-7 hours on low or 2-3 hours on high.
- Once chili is done, distribute into bowls (or do a meal prep) and top with fixin's such as cilantro, greek yogurt and cheddar cheese. (It's really, really good with a sharp cheddar!). Makes 4 servings. Double the recipe for a crowd!
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