Crockpot Turkey Pumpkin Chili

This hearty crockpot turkey pumpkin chili is a perfect cozy meal for crisp fall evenings. It combines lean ground turkey with the earthy sweetness of pumpkin and the warmth of chili spices for a nourishing dish that everyone will enjoy. The slow cooker does the work while you go about your day, making it a no fuss supper that tastes like you spent hours in the kitchen.

This recipe quickly became one of my go to fall meals after trying it during a busy week. Now it is a family favorite that brings warmth and smiles on chilly nights.

Ingredients

• One tablespoon oil: for browning the turkey and vegetables choose a neutral oil like canola or vegetable
• One pound ground turkey: lean but juicy opt for fresh quality if available
• One onion chopped: yellow onions bring a sweet and hearty flavor look for firm dry skins
• One green bell pepper diced: adds freshness and a subtle bite select bright and firm peppers
• Two cloves garlic minced: fresh garlic provides the essential aroma and depth
• One 14 ounce can diced tomatoes, undrained: adds acidity and body quality brands with no added salt are best
• One 15 ounce can pumpkin puree: the star ingredient adding creaminess and a gentle sweetness choose pure pumpkin not pie filling
• One can white beans drained: great source of fiber and protein rinse well to reduce sodium
• One and a half tablespoons chili powder: essential for warm spice notes I like to use a good quality blend like McCormick
• One teaspoon pepper divided: fresh cracked if possible for best flavor
• One teaspoon salt divided: to balance and enhance all flavors
• One quarter cup water: helps to bring ingredients together in the slow cooker

Instructions

Sauté the Aromatics:

Heat the oil in a large skillet over medium heat. Add the chopped onion, diced green pepper, and minced garlic. Cook gently for about 5 minutes stirring often until the vegetables soften and the onions turn translucent. This step builds the foundational flavors.

Brown the Turkey:

Add the ground turkey to the skillet with the vegetables. Cook over medium heat, breaking it into small pieces, until no longer pink and nicely browned. This ensures a good meaty texture and flavor development.

Combine Ingredients in Crockpot:

Transfer the cooked turkey and vegetables into the crockpot. Add the canned diced tomatoes with their juices, pumpkin puree, drained white beans, chili powder, half the salt and pepper, and the water. Stir well to evenly distribute all ingredients.

Cook Slowly:

Set the crockpot on low heat for 4 hours. This slow cooking melds the flavors perfectly and the pumpkin makes the chili creamy and comforting.

Final Seasoning:

After cooking, taste the chili and add the remaining salt and pepper as needed. Give it a good stir and keep warm until serving.

I adore how the pumpkin transforms this chili into something extra comforting and unexpected. One chilly fall evening, I served this to my family and the kids quickly declared it their favorite new meal. It's now a staple when the leaves start to turn.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave, adding a splash of water to loosen if it's thickened too much. This chili also freezes well for up to three months. Thaw overnight in the fridge before warming.

Ingredient Substitutions

Ground turkey can be swapped for ground chicken or even lean ground beef if you prefer a richer flavor. Use canned chickpeas instead of white beans for a different texture and taste. If you do not have pumpkin puree, sweet potato puree is a nice alternative to maintain that creamy sweetness. You can replace green bell pepper with red or yellow peppers for a sweeter note.

Serving Suggestions

Serve this chili topped with shredded cheese, a dollop of sour cream, and fresh chopped cilantro or green onions. It pairs well with warm cornbread or crusty bread to soak up all the delicious juices. For a lighter option, a simple green salad with a tangy dressing balances the richness.

This crockpot turkey pumpkin chili is an easy make ahead meal that delivers comforting fall flavor. Serve warm and enjoy the cozy results.

Common Questions About Recipes

→ What makes this chili unique?

The addition of pumpkin puree adds a creamy texture and natural sweetness that balances the savory spices and turkey.

→ Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be cooked and pureed as a substitute, but canned pumpkin offers consistent texture and flavor.

→ How long should I slow cook this dish?

Simmering for around 4 hours allows the flavors to fully develop and the turkey to become tender.

→ What spices complement the ingredients best?

Chili powder, garlic, and pepper enhance the natural flavors without overpowering the pumpkin and turkey.

→ Can I substitute ground turkey with another protein?

Ground chicken or lean beef can be used, but turkey provides a lean, mild base that pairs well with pumpkin.