This black bean and turkey chili is both healthy and bursting with sweet and spicy flavours thanks to a hint of maple syrup, cinnamon, pumpkin, and chili powder. This chili is easy to make and is perfect for getting back on track after an indulgent holiday season.
- 1 tablespoon avocado oil
- 1 pound extra lean ground turkey
- 1 medium white onion, chopped
- 1 jalapeno, seeded and finely diced (optional)
- 3 garlic cloves, minced
- 2 1/2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon smoked paprika (or regular paprika if you don’t have smoked)
- 1/4 teaspoon ground cinnamon
- 1/2 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
- 1 (15 oz) can black beans, rinsed and drained
- To garnish: cilantro, sour cream (or Greek yogurt), guacamole and cheddar cheese
Place avocado oil in a large pot over medium-high heat. Once the oil is hot, add in onion, jalapenos (optional) and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown. Add all of the spices to meat: chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir to combine 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). You can also and top with cilantro, Greek yogurt, and cheddar cheese. (It’s really good with an aged cheddar).