There’s just something about a big bowl of warm, hearty chili that feels like a hug after a long day, right? Especially when it’s packed with cozy pumpkin flavor, lean turkey, and a little bit of spice! This Crockpot Pumpkin Turkey Chili is a total life-saver for busy families — you toss everything in the slow cooker and just let it work its magic. Plus, it’s kid-approved, healthy, and freezes beautifully!
Why I Love This Recipe
This chili has been on repeat every fall in our house! It’s:
- Super easy — just dump it and go.
- Kid-friendly but flavorful enough for adults.
- Packed with healthy veggies and protein.
- Perfect for meal prep and freezer meals.
I love making a big batch on Sunday and living off it all week. Plus, the pumpkin adds the most amazing texture without making it taste “too pumpkin-y”!
What You’ll Need
- 1 lb ground turkey
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- Olive oil for cooking
Pro Tips
- Brown the turkey first: It adds way more flavor!
- Dice the veggies small so they blend into the chili and picky eaters won’t even notice.
- Adjust the spice: Add a pinch of red pepper flakes if you like it hotter.
- Use real pumpkin: Make sure you grab pumpkin puree not pumpkin pie filling.
- Freeze leftovers: It tastes even better after sitting a day or two!
Tools You’ll Need
- Crockpot / Slow Cooker
- Skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Swap ground turkey for ground chicken or beef.
- Use pinto beans or white beans instead of black/kidney beans.
- Add corn for a little sweetness.
- Toss in spinach at the end for extra greens.
Make-Ahead Tips
You can chop all the veggies and brown the turkey the night before. In the morning, just dump everything in the slow cooker and go!
Instructions
1. Brown the Turkey
Heat a little olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it apart as it cooks.
2. Sauté the Veggies
Add diced onion, red bell pepper, and minced garlic to the turkey. Cook for 3–4 minutes until softened.
3. Load Up the Crockpot
Transfer turkey and veggies into the crockpot. Add pumpkin puree, diced tomatoes (with juice), drained beans, chicken broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well.
4. Stir and Cook
Mix everything together gently. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
5. Serve and Enjoy!
Spoon into bowls and top with shredded cheese, sour cream, and fresh cilantro if you want!
Leftovers and Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheat: Thaw overnight in the fridge and warm up in the microwave or stovetop.
Servings and Time
- Servings: 6–8
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH (plus 10 minutes for prep)
What to Serve With
- Cornbread
- Rice
- Tortilla chips
- A crisp green salad
FAQ
Can I use fresh pumpkin instead of canned?
Yep! Roast and puree it first for the best texture.
Is this chili spicy?
Not too much — it’s pretty mild. You can always spice it up with hot sauce.
Can I make it vegetarian?
Absolutely! Just leave out the turkey and double the beans.
Conclusion
This Crockpot Pumpkin Turkey Chili is like fall in a bowl — cozy, hearty, and full of feel-good ingredients. I can’t wait for you to make it! After you try it, leave me a comment and let me know how it turned out (or if you have any questions)! 🍂🍴
