• PumpkinTurkeyKaleChili1.jpg
  • 1 pound lean ground turkey
  • 1 cup yellow onion, diced (or an entire onion, if you can’t read good)
  • 3 cloves garlic, minced
  • 3 cups kale, chopped
  • 1 1/2 t. chili powder
  • 1 t. cumin
  • 1/2 t. coriander
  • 1/2 t. oregano
  • 1/4 t. cinnamon
  • 1 bay leaf
  • 3/4 t. kosher salt
  • 1/4 t. black pepper
  • 15 ounce can black beans
  • 15 ounce can cannellini beans
  • 1 cup pumpkin puree
  • 1/3 cup diced green chiles
  • 1/2 cup beer (I didn’t add this and it still turned out amazing, I added another 1/2 cup of broth in its place.)
  • 1 1/2 cups low sodium chicken broth


  1. In a large skillet over medium high heat, brown the turkey.
  2. Once the turkey is cooked through, add it to the slow cooker.
  3. In the same skillet add the onions and garlic and cook them for 2-3 minutes until they are softened.
  4. Add the onions and garlic to the slow cooker.
  5. Add the remaining ingredients to the slow cooker and stir everything together.
  6. Cover the slow cooker and set it to low. Stirring occasionally.
  7. Let the chili cook for 4-6 hours depending on the size and how fast your slow cooker cooks. I have a 4oz cooker and let mine cook for 4 hours alternating the heat setting between low and high.

*If you want to add other veggies to your mix I like to cook them separately and add them in at the last 45 minutes or so, otherwise I find they turn to mush in the slow cooker.


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