2 pounds ground turkey (can also use lean ground beef)
2 cups chopped raw butternut squash (or pumpkin)
1 (28 ounce can) crushed tomatoes
1 (28 ounce can) diced tomatoes, drained
1 (15 ounce) can 100% pumpkin puree (not pumpkin pie mix)
2 to 3 cups mixed canned beans, rinsed and drained (kidney, garbanzo, pinto, black, etc.)
1½ teaspoons pumpkin pie spice (or to taste)
1 to 2 tablespoons chili powder (I used 1 tablespoon + 1 teaspoon)
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt (or to taste)
Hot sauce to taste (optional)
4 cups cooked brown rice or quinoa (or as desired)
Toppings (or as desired):
Shredded cheddar cheese (or a “Mexican mix”)
Plain Greek yogurt
Chopped bell peppers
Chopped fresh cilantro or parsley
Instructions
In a large skillet, heat olive oil over medium heat. Sauté onions, peppers and jalapenos (if using) until softened.
Add ground turkey; continue sautéing until browned. Drain.
Add ground turkey-vegetable mixture to crockpot. Add remaining chili ingredients to crockpot (except hot sauce), stirring to combine.
Cook for 1 hour on High setting. Reduce heat to Low setting; cook for about 5 hours. Or cook on Low for 6 to 7 hours. As crockpots vary, adjust cooking time as needed.
Taste; add hot sauce (optional) and adjust seasonings as needed.
Serve chili over brown rice or quinoa along with your family’s favorite toppings.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/10/crockpot-autumn-harvest-turkey-chili/