High Protein Turkey Pumpkin Chili

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Heat olive oil in your frying pan on medium heat for 1 minnute. Carefully add in the onion and garlic and cook for 3-5 minutes or until the onions are clear and the garlic is light brown. Add in the carrots and celery and cook until the vegetables are softened, stirring occasionally. Once the vegetables are cooked, transfer the pan ingredients to your crock pot.
3 tbsp olive oil, 1 onion, 2 large carrots, 2 celery stalks
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In the same frying pan, prepare to cook the meat by coating the pan with olive oil. Add in the turkey and cook thoroughly, stirring and breaking the meat up with a spoon. The ground turkey is ready when there is no pink. This is typically about 8 minutes of cooking. Once the meat is cooked, transfer to the crockpot and turn off the burner.
2 garlic cloves, 1 tbsp ground coriander, 1 tbsp ground paprika, 1 tsp ground cumin, ½ tsp crushed red chili, ½ tsp black pepper, 1 ½ pounds ground turkey
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Add the herbs, pumpkin, beans, tomatoes, broth and 2 teaspoons salt to your crock pot. Stir all of the ingredients in the crock pot so they are well blended. Set your crock pot to low and cook for 6 hours.
2 tbsp fresh thyme, chopped, 1 15 oz. can unsweetened pumpkin purée, 2 15 oz. cans cannellini beans, 2 cups chicken or vegetable broth, 2 tsp salt, 1 15 oz. can of diced tomatoes
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When ready, taste the chili and adjust the seasoning if needed. Serve warm in bowls. Enjoy!