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–+ servings
A bowl of crockpot pumpkin turkey chili topped with melted cheese, crispy sage, and diced red onions. A piece of cornbread with butter is on the side of the bowl, and a spoon is partially in the chili. The bowl sits on a wooden surface.
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Yield: 6 servings

Turkey Pumpkin Chili

Crockpot Turkey Pumpkin Chili is made savory, not sweet, with a whole can of pumpkin that makes every bowl thick and rich. Served with cornbread and all your favorite toppings, it's an easy fall dinner that's picky eater approved!
Prep Time15 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 35 minutes

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

Topping Ideas: Fresh sage leaves quickly pan-fried in a little butter until crispy is my favorite, but any other classic chili toppings work as well: shredded cheddar cheese, red or green onions, sour cream, Fritos, etc.
Storage: Once it's fully cooled, store leftovers in an airtight container for up to 4 days. Or freeze in a freezer-safe bag for up to 3 months.
Reheat: Warm on the stovetop or in the microwave with a splash of broth if needed to thin it out, stirring often until steaming hot.

Nutrition

Serving: 1 serving, Calories: 275kcal, Carbohydrates: 37g, Protein: 28g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 906mg, Potassium: 955mg, Fiber: 12g, Sugar: 9g, Vitamin A: 13610IU, Vitamin C: 58mg, Calcium: 122mg, Iron: 5mg
© Ellen
Cuisine: American
Category: Crockpot Recipes, Dinner