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Easy Slow Cooker Pumpkin Turkey Chili

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A warm, smoky, and slightly sweet chili made with ground turkey and pumpkin puree, slow-cooked to perfection. Perfect for fall gatherings and game days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until no longer pink (about 5-6 minutes). Transfer to a 6-quart slow cooker.
  2. In the same skillet, add diced onion and cook for about 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker.
  3. Add pumpkin puree, fire-roasted diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, and chicken broth to the slow cooker. Stir gently until pumpkin is evenly distributed.
  4. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne (if using), salt, and pepper. Sprinkle over the chili and stir well to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir and adjust seasoning to taste.
  6. If chili is too thin, remove lid and cook on high for an additional 20-30 minutes uncovered to thicken.
  7. Ladle into bowls and serve with desired toppings: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, and tortilla chips.

Notes

For best texture, use 100% pure pumpkin puree (not pumpkin pie filling). The chili gets better after a day in the fridge. For a thicker chili, mash some beans before adding or simmer uncovered. To make vegetarian, omit turkey, double the beans, and add a can of chickpeas.

Nutrition

Keywords: slow cooker, pumpkin, turkey, chili, fall, comfort food, gluten-free

Find it online: https://elaraeats.com/easy-slow-cooker-pumpkin-turkey-chili/