Crockpot Turkey Pumpkin Chili

This super simple turkey pumpkin chili brings together the warm flavors of fall in one comforting crockpot meal. Perfect for busy evenings, it combines lean ground turkey with the subtle sweetness of pumpkin and the heartiness of beans and tomatoes for a cozy, healthy dinner that the whole family will enjoy.

I first made this during cooler weather and found the pumpkin puree adds a rich creaminess that makes it feel like a special treat while still being wholesome. Now it’s a go—to recipe I love for easy weeknight dinners.

Ingredients

• One tablespoon oil: Use a neutral oil like canola or vegetable for browning the turkey without overpowering the flavors
• One pound ground turkey: Choose lean turkey for a healthy source of protein and to keep the chili light
• One onion chopped: Fresh onions add a sweet and pungent base note— pick firm with no soft spots
• One green bell pepper diced: Adds color and a mild sweetness— go for bright, firm peppers
• Two cloves garlic minced: Garlic gives warmth and depth— use fresh bulbs not pre-minced for best flavor
• Fourteen ounce can diced tomatoes with juice: Use a good quality brand for rich tomato flavor— do not drain to keep moisture
• Fifteen ounce can pumpkin puree: Pumpkin is the star here adding body and subtle sweetness— opt for pure pumpkin not pie filling
• One can white beans drained: Adds creaminess, fiber, and protein— rinse to reduce sodium and improve texture
• One and a half tablespoons chili powder: Provides the gentle heat and smoky depth— I like McCormick for consistency
• One teaspoon pepper divided: Freshly ground adds balanced seasoning
• One teaspoon salt divided: Enhances overall flavor
• Quarter cup water: Helps everything combine and slow cook evenly

Instructions

Sauté the Aromatics:

Cook the chopped onions and diced green bell peppers in a tablespoon of oil over medium heat until the onions turn translucent and the peppers soften, about five to seven minutes. This step draws out sweetness and builds a flavorful base for the chili. Add the minced garlic during the last minute to release its aroma without burning.

Brown the Turkey:

Add the ground turkey to the pan with the softened vegetables. Break it apart with your spoon and cook over medium heat until no longer pink, about eight minutes. Browning the meat well here brings out savory notes that enrich the chili.

Combine Ingredients in Crockpot:

Transfer the browned turkey mixture to your crockpot. Add the diced tomatoes with their juice, pumpkin puree, drained white beans, chili powder, half the salt, and half the pepper. Stir everything to mix well, then pour in the quarter cup of water. This liquid helps the chili cook evenly over the next few hours.

Slow Cook:

Set the crockpot on low and cook for four hours. This slow simmer melds the flavors gently while keeping the turkey tender and the pumpkin creamy without cooking down too much.

Final Seasoning and Serve:

After cooking, taste and add the remaining salt and pepper a little at a time until it suits your preference. Stir gently and serve hot, ideal with warm cornbread or a simple green salad.

This recipe always reminds me of crisp fall nights and family dinners around the table. The pumpkin puree is my favorite ingredient— it sneaks in subtle sweetness and creaminess that takes chili from ordinary to memorable. I especially enjoy how it blends so seamlessly without feeling like pumpkin dominates the dish.

Storage Tips

Store leftovers in airtight containers in the fridge for up to four days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. You can also freeze portions in freezer-safe containers for up to three months— thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground chicken or lean beef can replace turkey if preferred. Black beans or kidney beans work well instead of white beans but may shift the color and texture slightly. Canned pumpkin puree is preferred, but pureed butternut squash can serve as a substitute in a pinch.

Serving Suggestions

Serve topped with a sprinkle of shredded cheese, a dollop of sour cream, and fresh cilantro for bright contrast. Cornbread or tortilla chips add a satisfying crunch alongside the chili. A simple green salad dressed with vinaigrette balances the richness.

This crockpot turkey pumpkin chili is an easy, nutritious fall meal the whole family will love. Serve warm with cornbread for a comforting dinner.

Common Questions About Recipes

→ Can I use a different type of meat instead of turkey?

Yes, ground chicken or lean beef can be substituted for turkey, adjusting cooking times as needed to ensure thorough cooking.

→ What can I use if I don’t have pumpkin puree?

Butternut squash puree or sweet potato puree can be excellent alternatives, providing a similar creamy texture and subtle sweetness.

→ How do I prevent the chili from being too watery?

Drain canned tomatoes slightly, and avoid adding extra water beyond what the recipe calls for to maintain a thick, hearty consistency.

→ Can this dish be made on the stovetop?

Yes, simmer the ingredients in a large pot over medium heat, stirring occasionally until the turkey is cooked through and flavors meld, about 30-40 minutes.

→ What are good side dishes to accompany this dish?

Consider serving with crusty bread, steamed rice, or a fresh green salad to complement the warm, savory flavors.

→ How can I adjust the spice level?

Modify the amount of chili powder or add fresh diced chili peppers according to your preferred heat intensity.