Pumpkin Black Bean Turkey Chili Food

SLOW COOKER BLACK BEAN PUMPKIN TURKEY CHILI

Steps:

• 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 preand 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!

PUMPKIN BLACK BEAN TURKEY CHILI

Steps:

• Add the oil to a large cast iron pot, such as a Le Creuset Round French Oven, and heat over medium heat.
• Add the onions to the pan and sauté for approximately 5-7 minutes, until they are translucent.
• Add the poblano, red bell pepper, and garlic and sauté an additional 2-3 minutes.
• Add all of the seasonings (chili powder through smoked paprika) to the onion mixture. Cook and stir for 3 minutes.
• Add the ground turkey, oregano, thyme, salt and pepper, and cook, breaking the meat using a spoon or spatula into small pieces.
• Cook until the meat is completely cooked through.
• Deglaze the pan with the beef broth, stir in the pumpkin puree, tomatoes, tomato paste, and all of the beans.
• Bring to a boil and reduce the head to low.
• Simmer for at least an hour, stirring periodically so it doesn't stick to the bottom.
• Season with additional salt and pepper, if desired. Stir in cilantro. Serve.

BLACK BEAN 'N' PUMPKIN CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

BLACK BEAN & PUMPKIN CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.

PUMPKIN BLACK BEAN TURKEY CHILI

Steps:

• In a large dutch oven, heat oil over medium heat.
• Add the onion, yellow bell pepper, and garlic; stir and cook for about 8 minutes or until soft.
• Add in oregano, cumin, and chili powder.
• Cook and stir 1 minute.
• Add in black beans, turkey, pumpkin, tomatoes with liquid, broth, sherry, and salt/pepper to taste.
• Bring mixture to a boil; stir occasionally.
• Lower heat, cover and simmer for 45 minutes.
• Serve hot.

PUMPKIN TURKEY CHILI

Steps:

• Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

PUMPKIN TURKEY CHILI

Steps:

• In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink, breaking turkey into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness.

BLACK BEAN 'N' PUMPKIN CHILI

Steps:

• In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender.
• Transfer to a 5 quart slow cooker; stir in the remaining ingredients.
• Cover and cook on low for 4-5 hours or until heated through.

SLOW COOKER PUMPKIN TURKEY CHILI

Steps:

• Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
• Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.