Pumpkin Turkey Chili

The original recipe has pictures to go with their version. Clearly, they know what they’re doing. I was too distracted by yummy food…
Serves 6 (at least)

Ingredients
2 tablespoons olive oil
1 cup frozen, pre-chopped onions (Or 1 medium onion)
~1 tablespoon minced garlic (The onions and garlic I use)
Pumpkin pie spice (How to make pumpkin spice)
Chili powder
Chipotle powder
1 pound ground turkey
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can fire roasted diced tomatoes
2 (15 ounce) cans pureed pumpkin
1 (15 ounce) can Great Northern beans
1 (15 ounce) can black beans
3 tablespoons brown sugar
Chicken bouillon powder
Onion powder
Some form of garlic powder (People have opinions on this, I don’t)
Salt
Pepper

Optional Toppings
Greek yogurt
Shredded cheese
Tortilla chips

Tools
Crockpot
Medium skillet
Heat safe spatula for browning turkey
Rubber spatula for scooping canned goods
Can opener

Steps
1. Heat skillet with olive oil to medium
2. Add chopped onions to skillet (watch for popping!) and cook until browned
3. Add minced garlic, pumpkin pie spice, chili powder, and chipotle powder to taste and and stir until toasted and fragrant- ~30 seconds

This process is called “blooming” and enhances the flavor! But be aware that the chipotle can get smoky so have a fan and open windows ready

4. Add ground turkey to skillet and stir until completely browned

You’re free to add more of the spices listed at this point if you’re worried you maybe didn’t do enough

5. When turkey is browned move mixture to crockpot
6. Add all canned ingredients and the brown sugar to crockpot and stir to combine
7. Taste test mixture and add more of the spices listed at this point if think it’s needed

I found adding ~1 tablespoon of bouillon powder at this point most helpful

8. Cover and set crockpot to low for 3–5 hours.

All ingredients are safe to eat at this point, so it’s a matter of getting it warmed through and letting the spices cook into the whole chili.

9. Serve with greek yogurt, cheese, and/or chips!