Slow Cooker Pumpkin, Turkey, Kale Chili

• 1 pound Lean Ground Turkey
• 1 cup Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 3 cups Kale, Chopped
• 1-1/2 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Coriander
• 1/2 teaspoons Oregano
• 1/4 teaspoons Cinnamon
• 1 whole Bay Leaf
• 3/4 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 15 ounces, weight Canned Black Beans, Rinsed And Drained
• 15 ounces, weight Canned Cannellini Beans, Rinsed And Drained
• 1 cup Pumpkin Puree
• 1/3 cups Diced Green Chiles
• 1/2 cups Beer
• 1-1/2 cup Low Sodium Chicken Broth

1. In a large skillet over medium high heat, brown the turkey. Once the turkey is cooked through, add it to the slow cooker.
2. In the same skillet, add the onions and garlic and cook them for 2-3 minutes until they are softened. Add the onions and garlic to the slow cooker.
3. Add the remaining ingredients to the slow cooker and stir everything together. Cover the slow cooker and set it to low. Let the chili cook for 4-6 hours depending on the size and how fast your slow cooker cooks.
4. Recipe adapted from Skinnytaste.

ground turkey, yellow onion, garlic, chili powder, cumin, coriander, oregano, ubc, bay leaf, kosher salt, ubc, black beans, beans, pumpkin puree, green chiles, chicken broth

Taken from tastykitchen.com/recipes/soups/slow-cooker-pumpkin-turkey-kale-chili/ (may not work)