Crockpot Turkey Pumpkin Chili is thick, smoky, and so filling! The pumpkin melts right into the fire roasted tomatoes and makes the broth rich and velvety without turning it orange or sweet. Just brown the turkey and peppers, add everything to the slow cooker, and this fall dinner is ready in just a few hours.
Ellen’s Notes
I’ve made a lot of chili recipes over the years, and this one has a special place in my heart. It’s packed with veggies, easy to make, and slow cooks to flavorful perfection. Top it with a few crispy butter-fried sage leaves for the best bowl of fall comfort food around!
If you’re a little nervous, don’t be. There’s no cinnamon or maple syrup here, so it stays savory and does not taste like pie, I promise. The entire can of pumpkin mixes seamlessly into the smoky, cumin-spiced broth and adds a mellow richness. My husband is notoriously picky, and even he said he had no idea this was a pumpkin chili until I told him.
Key Ingredient Notes
- Ground Turkey – I like 93% lean ground turkey best for this chili. It has just enough fat to stay juicy, while 99% lean turkey tends to turn dry in the slow cooker. You can also use ground chicken or ground beef, if you prefer.
- Pumpkin Puree – It’s got to be 100% pure pumpkin, NOT pumpkin pie filling. Pie filling is sweetened and will make this chili taste like dessert.
- Bell Peppers – Any color works here. Use your favorite or whatever you already have on hand.
- Canned Beans – Always make sure to rinse and drain them well so you don’t end up with watery chili.
How To Make Turkey Pumpkin Chili
See the recipe card for full ingredient list and directions below.
Brown the turkey. Heat a skillet over medium heat. Add the turkey, onion, and peppers. Break the turkey into crumbles as it cooks. Cook until browned and no pink remains, then drain off grease and add to the crockpot.
Add everything else. Add the broth, pumpkin, beans, tomatoes with their juices, and all spices. Stir to combine.
Slow cook. Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
Stir and serve. Give it a good stir. Taste and add more salt if needed. Ladle into bowls and add your favorite toppings!
📌 Ellen’s Recipe Tips
- Crumble the meat small. Break the turkey into small pieces as it cooks. That way, it disperses evenly into each bite and gives it that classic chili texture.
- Don’t overcook it. Everything is cooked before you even add it to the crockpot. So, if you go past the 5 hour mark, you’ll risk having mushy beans and dried out ground turkey.
- Adjust the thickness at the end. Too thick? Stir in more broth. Too thin? Take off the lid and let it cook on high for about half an hour.
Frequently Asked Questions
Crispy sage fried in butter is my absolute favorite! Shredded cheddar cheese, sour cream, red or green onions, or even crumbled Fritos are all great too. A warm piece of cornbread or beer bread on the side makes it a full meal.
Yes, you do. If you add the raw ground turkey straight to the crockpot, it will cook into one big pale clump of meat.
Yes! Brown the turkey and veggies in a large pot or dutch oven, then stir in the rest of the ingredients. Bring it to a boil, lower the heat, and simmer partly covered for 30 to 40 minutes. Stir it often, because the thick pumpkin can stick and scorch on the bottom of the pot.
Storing And Freezing
Let the chili fully cool to room temperature, then transfer it to an airtight container and store in the refrigerator for up to 4 days. It’ll thicken the longer it stores.
It also freezes perfectly! Once cooled, store the chili in gallon zip-top bags, being sure to leave an inch or two at the top empty. Lay the bags flat so the chili freezes like that (you’ll save a lot of room in your freezer this way)! Freeze for up to 3 months. Don’t forget to date and label!
Turkey Pumpkin Chili
Ingredients
- 1 lb ground turkey
- 2 medium bell peppers, diced, any color you like
- 1 large yellow onion, diced
- 1 cup chicken broth
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (14.5 oz) can fire-roasted diced tomatoes, do not drain
- 2 tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
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Instructions
- In a large skillet over medium heat, brown the ground turkey with the onion and bell pepper. Use a wooden spoon to break up and crumble the meat as it cooks, until brown and crumbly. If you have a lot of excess grease, drain it off before continuing.
- Add the cooked turkey to the crockpot along with the remaining ingredients. Stir to combine and place the lid on the crockpot.
- Cook on high for 2 to 3 hours or on low for 4 to 5 hours. When ready to serve, stir well and serve in bowls with your favorite toppings.
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Notes
Nutrition
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