Pumpkin Chili

Thanks, Laura -- this is really good! (I used black beans instead and only two cans.)

• 1 pound lean ground turkey
• 1 medium-sized onion, chopped
• 1 Tablespoon minced garlic
• 1 15 oz. can tri-bean blend (pinto, kidney, and black)
• 1 15 oz. can great northern beans
• 1 15 oz. can stewed tomatoes, diced
• 1 15 oz. can tomato sauce
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 Tablespoon cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 1/2 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne (optional)
• Salt & pepper to taste

1. Crumble ground turkey into a large skillet and cook over medium-high heat until almost browned.
2. Add onions and garlic and continue cooking until meat is browned and onions are tender.
3. Transfer meat to a slow cooker, add the rest of the ingredients, stir, and cook on high for 2-3 hours.
4. Serve topped with a dollop of Greek yogurt and fresh avocado. Serves 4 to 6.