Chili ingredients

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1 lb ground turkey

1 small onion, diced

3 cloves garlic, minced

1 bell pepper, diced

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can diced tomatoes

1 cup pumpkin purée (not pie filling)

1 cup chicken broth (reduce to ¾ cup for thicker chili)

2 tbsp tomato paste

1–2 chipotle peppers in adobo sauce, minced (for smoky heat)

1–2 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

½ tsp cayenne pepper (adjust to taste)

Salt & black pepper, to taste

1 tbsp olive oil

4 sweet potatoes

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Additional topping

Shredded sharp cheddar or pepper jack

Sliced green onions

Fresh cilantro

Sour cream or Greek yogurt

Toasted pumpkin seeds or crushed tortilla chips

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1. Brown the turkey: In a skillet over medium-high heat, warm the olive oil. Add turkey and cook until browned. Add onion, garlic, and bell pepper; cook until softened (about 5 minutes)

2. Transfer everything to a slow cooker. Add beans, diced tomatoes, pumpkin, broth, tomato paste, chipotles, and all spices. Stir well.

3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until thickened and flavors meld. If too thin, leave the lid off for the last 30 minutes to thicken.

4. Bake the sweet potatoes: About 45 minutes before serving, preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake directly on the rack or a foil-lined tray until soft (40–50 minutes). (Or microwave: 7–10 min, flipping halfway.)

5. Assemble the boats: Split each sweet potato lengthwise and fluff the inside with a fork. Spoon hot chili generously into each one.

6. Top & serve: Add cheese, a dollop of sour cream, fresh cilantro, and anything else you like. Serve hot!