Ingredients
Scale
- 2 lbs lean ground turkey (or leftover Thanksgiving turkey, shredded)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 2 cups low-sodium chicken or turkey broth
- 1 jar (16 oz) mild or medium salsa (provides the onion and peppers without chopping)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Step 1: Preparation
Spray the inside of your large slow cooker with non-stick cooking spray or use a crockpot liner for even easier cleanup. Gather all your canned goods and seasonings. If you are using raw ground turkey, you can place it directly into the bottom of the crockpot. If you prefer a finer texture, you can break it up with a wooden spoon before adding other ingredients. - Step 2: Cooking
Add the beans, crushed tomatoes, pumpkin puree, salsa, and broth into the crockpot. Sprinkle all the spices over the top. Stir everything together until the pumpkin puree is fully integrated and the meat is submerged. Cover the slow cooker with the lid. Set the temperature to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The long, slow cook time allows the flavors to meld and the turkey to become incredibly tender. - Step 3: Plating
Once the cook time is complete, give the chili a final stir to break up any large pieces of turkey. Taste and add salt or pepper if needed. Ladle the hot chili into deep bowls. Top with festive garnishes like a dollop of Greek yogurt (for extra protein), shredded sharp cheddar cheese, or even a spoonful of cranberry sauce for a true Thanksgiving twist. Serve with cornbread or crackers.
- Cook Time: 6 hours 5 minutes