Crockpot Black Bean Pumpkin Turkey Chili

I realize I am sharing a chili recipe just as the weather is beginning to warm up, but that should be a testament to just how highly I think of this chili; we eat this year- round! It's the perfect balance of slightly spicy and sweet!

Another thing I love about chili is that it is SO easy for meal prep, especially when it's cooked in a crockpot. It can easily be divided, portioned, and customized for your specific nutritional needs and tastes. Enjoy!

INGREDIENTS:

1 tbsp. olive oil
1 lb. lean ground turkey
1 yellow onion, diced
3 cloves garlic
2 1/2 tbsp. chili powder
1 1/2 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. cinnamon
1/8 tsp. cloves
1 tsp. salt, plus additional to taste
1/2 tsp. black pepper
2 tbsp. pure maple syrup
28 oz. can diced tomatoes
3/4 c. chicken broth
15 oz. can pumpkin puree
15 oz. can black beans, rinsed and drained

INSTRUCTIONS:

Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until fragrant, about 2 minutes.
Add ground turkey, gently breaking up the meat and cooking until it begins to brown, about 5 minutes.
Add all of the spices to the meat. Stir briefly to combine and then transfer to the crockpot.
Add the maple syrup, diced tomoatoes, chicken broth, pumpkin, and black beans to the crockpot. Stir well to fully incorporate all of the ingredients together. Cover and cook on low for 6 hours or on high for 2-3 hours.