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Cozy Slow Cooker Pumpkin Turkey Chili – Easy Fall Dinner

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This Cozy Slow Cooker Pumpkin Turkey Chili is honest, hearty comfort food packed with protein and fiber. The pumpkin adds a subtle creaminess and depth, making it a perfect fall dinner that’s completely hands-off and freezer-friendly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93/7 works great)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat lovers)
  • Plain Greek yogurt or sour cream (for garnish, optional)
  • Shredded sharp cheddar cheese (for garnish, optional)
  • Fresh cilantro, chopped (for garnish, optional)
  • Sliced avocado (for garnish, optional)
  • Lime wedges (for garnish, optional)
  • Crushed tortilla chips (for garnish, optional)

Instructions

  1. Brown the turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink—about 6 to 8 minutes. Drain excess liquid if needed, but leave a little for moisture.
  2. Sauté the aromatics: Push the turkey to one side of the skillet. Add the diced onion and cook for 3 to 4 minutes until translucent. Add the garlic, red bell pepper, and jalapeño (if using) and cook for another 2 minutes.
  3. Combine in the slow cooker: Transfer the turkey and vegetable mixture to your slow cooker. Add the pumpkin puree, fire-roasted tomatoes (with their juices), and chicken broth. Stir everything together until the pumpkin is fully incorporated.
  4. Add the beans and seasonings: Stir in the drained black beans, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Give it a really good stir. Adjust salt now if needed.
  5. Slow cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. I prefer LOW for the full 8 hours.
  6. Finish and serve: About 30 minutes before serving, give the chili a stir and taste it. Adjust seasonings as needed. Let it sit on warm until ready to eat. Ladle into bowls and pile on your favorite toppings.

Notes

Don’t skip browning the turkey for best flavor. Toast spices in the skillet after sautéing aromatics for deeper flavor. Chili tastes even better the next day. If too thick, stir in extra broth; if too thin, leave lid off for last 30 minutes. For stovetop version, simmer in a Dutch oven for 45 minutes to 1 hour.

Nutrition

Keywords: slow cooker pumpkin turkey chili, easy fall dinner, healthy chili recipe, pumpkin chili, turkey chili, crockpot chili, gluten-free chili, freezer-friendly chili

Find it online: https://grubella.com/cozy-slow-cooker-pumpkin-turkey-chili-easy-fall-dinner/