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Deliciously eerie turkey lentil chili in the slow cooker.
This is a favorite of ours for Halloween. Pop it in the slow cooker before work and dinner for the crew is ready in time for Trick or Treat! Serve with Cheddar cheese and chives or 'Boo' chips for a festive flair.

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

Directions

  • Step 1:
    Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
  • Step 2:
    Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
  • Step 3:
    Cover and cook on Low until flavors combine, 6 to 10 hours.

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