Slow Cooker Turkey Pumpkin Chili

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 cup shredded carrots
• 2 stalks celery, chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• ¼ teaspoon cinnamon
• ½ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1½ pounds ground turkey (thigh or breast)
• 2 tablespoons chopped fresh sage
• 1 teaspoon dried rosemary
• 1 (15 oz) can unsweetened pumpkin purée
• 2 (15 oz) cans cannellini beans, drained
• 2 cups chicken broth
• ½ cup apple cider
• 7 oz Good Culture probiotic cream cheese

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes until softened.

2. 2

   Add the garlic, coriander, paprika, cumin, cinnamon, and black pepper. Stir and cook for 1 minute until fragrant.

3. 3

   Add the ground turkey and cook, breaking it up, until no longer pink — about 5–7 minutes. Season with the kosher salt.

4. 4

   Transfer the turkey mixture to the slow cooker. Add the pumpkin purée, drained cannellini beans, chicken broth, apple cider, fresh sage, and dried rosemary. Stir to combine.

5. 5

   Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

6. 6

   In the last 15 minutes of cooking, stir in the Good Culture cream cheese until fully melted and incorporated. Taste and adjust seasoning as needed.

7. 7

   Serve hot with your favorite toppings — tortilla chips, shredded cheese, crusty bread, or a sprinkle of fresh sage.