1 Tbsp olive oil
1 lb. ground turkey meat
1 yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp smoked paprika
1 tsp pumpkin spice
1/2 tsp salt
1/2 tsp ground pepper
2 (15 oz cans) diced tomatoes, not drained
1 (15 oz) can pumpkin puree
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 1/2 cup chicken broth
Optional garnishes: Greek yogurt, grated cheese, green onions or chives, cilantro and shelled pumpkin seeds (pepitas)
In a large skillet, sauté garlic for 2 minutes, then add yellow onions and red bell peppers and sauté for an additional 2 minutes, stirring occasionally.
Sauté ground turkey meat, breaking into small pieces while it cooks.
While the turkey meat is sauteing, combine dried spices, chili powder, smoked paprika, ground cumin, pumpkin spice, salt and ground pepper.
Once the turkey meat has finished sautéing, stir in the combined dried spices into the meat mixture and sauté for an additional 1 minute.
Transfer the seasoned meat to a slow cooker.
Add canned tomatoes with their juice, canned black beans, kidney beans, pumpkin puree, and chicken broth and stir until combined.
Slow cook on low for 6-8 hours or on high for 3-4 hours, Serve with a ladle once the cooking time has completed.
Garnish with Greek yogurt, a sprinkle of grated cheese, green onions or chives, shelled pumpkin seeds or topping of your choice and enjoy.
