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Crock-Pot Turkey & Navy Bean Pumpkin Chili


Yield: 8 cups
Servings: 8


2 tbsp extra virgin olive oil, divided
1 lb lean ground turkey
1 yellow onion, chopped (yield – 1.5 cups)
2 garlic cloves, minced
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp chili powder, to taste
1/2 tsp cumin
1 bay leaf
1 tsp oregano
1 1/2 cups navy beans, rinsed and drained *see note
14 oz. can pumpkin puree (not pumpkin pie filling)
28fl oz. diced tomatoes – I used crushed tomatoes because it’s all I had, but diced would have been better
1 cup water + 1 tsp chicken or vegetable gluten-free, yeast-free bouillion, or 1 cup chicken stock
1/4 tsp Herbamare
Fresh ground pepper to taste

chopped cilantro, chives, or pepita seeds for topping (optional)



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