Ingredients
- 2 ½ pounds lean ground turkey
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 pound cooked lentils
- 1 (14.5 ounce) can pumpkin puree
- 1 (14.5 ounce) can pinto beans, rinsed and drained
- 1 (12 ounce) package frozen pearl onions
- 1 (8 ounce) can chopped green chile peppers
- 3 cloves garlic, minced
- 1 cup water
- ¼ cup brown sugar
- ¼ cup chili powder
- 2 tablespoons pumpkin pie spice
- 1 tablespoon onion powder
- salt and ground black pepper to taste
Reasons You'll Love It
This chili is a comforting and hearty meal perfect for chilly days. The slow cooking allows flavors to deepen, making each bite rich and satisfying. Plus, the combination of turkey and lentils offers a healthy protein boost without feeling heavy.
Practical Cooking Tips
- Brown the turkey before adding it to the slow cooker to enhance the flavor.
- Rinse lentils well to remove any dust or debris.
- Adjust the spice level by adding more chili powder or a dash of hot sauce for extra heat.
- Rinse lentils well to remove any dust or debris.
- Adjust the spice level by adding more chili powder or a dash of hot sauce for extra heat.
Directions
Brown the turkey in a nonstick skillet over medium heat, which should take about 5 to 8 minutes. Once it’s nicely cooked, drain any excess liquid. Then, transfer the turkey to your slow cooker. Add in the tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chiles, and garlic. Pour in the water and sprinkle the brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper on top. Give everything a good stir to combine. Cover the slow cooker and let it cook on low for 6 to 10 hours, until all the flavors meld together beautifully.
Serving Ideas For Every Meal
Serve the chili topped with fresh cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt. Pair it with warm cornbread or tortilla chips for a cozy and complete meal.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
