1 tablespoon olive oil
1 pound extra lean ground turkey (99%)
1 medium white onion, chopped
1 jalapeno, seeded and finely diced
3 garlic cloves, minced
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
1/4 teaspoon red cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons pure maple syrup (or brown sugar)
1 28oz can diced tomatoes (preferably no salt added)
3/4 cup low sodium chicken broth
1 15oz can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
1 15oz can black beans, rinsed and drained
To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese


1.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).
2.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.
3.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.
4.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!

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