This Crockpot Pumpkin Chili is a hearty, one-pot meal that combines the rich flavors of pumpkin, ground turkey, and a medley of beans and vegetables. Infused with Mexican spices like cumin and green chiles, it’s a cozy, comforting dish perfect for fall.
Slow Cooker Pumpkin Chili
This slow cooker pumpkin chili is the ultimate cozy, one-pot meal that’s both hearty and full of flavor. Made with ground turkey, pumpkin puree, beans, and a blend of smoky spices, it’s a simple, fuss-free dinner that comes together effortlessly in the crockpot. I love how the pumpkin adds a subtle sweetness that balances perfectly with the savory chili flavors—making it a perfect fall or winter comfort meal.
For those who enjoy bold, comforting dinners, this chili is a must-try. It’s so easy to make, packed with protein, and perfect for busy weeknights or meal prep. For a fun twist on pumpkin-flavored dinners, you might also enjoy my Pumpkin Jalapeño Mac and Cheese , another favorite in my kitchen.
Serve this cozy chili with my Easy Sweet Cornbread (made with Jiffy) for the ultimate comforting meal that’s ready to enjoy straight from the slow cooker. It’s a family-friendly dinner that will have everyone asking for seconds.
How To Make Pumpkin Chili in the Crockpot
In a skillet over medium heat, cook the ground turkey with diced bell peppers and minced garlic.
Transfer the turkey to the slow cooker. Add black beans, kidney beans, corn, garlic, pumpkin puree, diced tomatoes, tomato sauce, broth, green chiles, cumin, chili powder, and oregano. Stir to combine.
Cover and cook on LOW for 5 hours, allowing the flavors to meld and the chili to thicken.
Ladle the chili into bowls and top with optional garnishes like shredded cheddar, sour cream, chopped avocado, fresh cilantro, or bacon crumbles. Serve alongside cornbread or tortilla chips for a complete meal.
Storing and Freezing Leftovers
Storing leftovers : Let the chili cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days. Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 30–60 second intervals until heated through.
To freeze : Allow the chili to cool completely before freezing. Transfer to heavy-duty freezer bags or airtight containers, leaving about 1 inch of space at the top for expansion. Label with the date and freeze for up to 6 months.
Pin for later:
Ingredients
- ▢ 1 pound ground turkey
- ▢ 2 green bell peppers chopped
- ▢ 3 cloves garlic minced
- ▢ 1 (15 oz can) pumpkin puree
- ▢ 1 (15 oz can) black beans rinsed and drained
- ▢ 1 (15 oz can) kidney beans rinsed and drained
- ▢ 1 (15 oz can) diced tomatoes
- ▢ 1 (15 ounce can) corn
- ▢ 1 (8 ounce can) tomato sauce
- ▢ 2 cups chicken broth
- ▢ 1 (4 oz can) diced green chiles
- ▢ 2 teaspoons dried parsley
- ▢ 2 teaspoons chili powder
- ▢ 2 teaspoons ground cumin
- ▢ 2 teaspoons dried oregano
- ▢ 1/2 teaspoon salt
Instructions
- In a skillet over medium heat, add ground turkey, diced green peppers and minced garlic. Cook until turkey is browned, about 10 minutes.
- Place the ground turkey mixture into the slow cooker. Add all the other ingredients and stir so everything is fully mixed up.
- Cook on LOW for 5 hours.
- Ladle the chili into bowls and top with your favorite additions—shredded cheddar, a dollop of sour cream, sliced avocado, chopped green onions, fresh cilantro, or crushed tortilla chips for extra flavor.
Nutrition Information:
This Crockpot Pumpkin Chili is a hearty, one-pot meal that combines the rich flavors of pumpkin, ground turkey, and a medley of beans and vegetables. Infused with Mexican spices like cumin and green chiles, it’s a cozy, comforting dish perfect for fall.
Slow Cooker Pumpkin Chili
This slow cooker pumpkin chili is the ultimate cozy, one-pot meal that’s both hearty and full of flavor. Made with ground turkey, pumpkin puree, beans, and a blend of smoky spices, it’s a simple, fuss-free dinner that comes together effortlessly in the crockpot. I love how the pumpkin adds a subtle sweetness that balances perfectly with the savory chili flavors—making it a perfect fall or winter comfort meal.
For those who enjoy bold, comforting dinners, this chili is a must-try. It’s so easy to make, packed with protein, and perfect for busy weeknights or meal prep. For a fun twist on pumpkin-flavored dinners, you might also enjoy my Pumpkin Jalapeño Mac and Cheese , another favorite in my kitchen.
Serve this cozy chili with my Easy Sweet Cornbread (made with Jiffy) for the ultimate comforting meal that’s ready to enjoy straight from the slow cooker. It’s a family-friendly dinner that will have everyone asking for seconds.
How To Make Pumpkin Chili in the Crockpot
In a skillet over medium heat, cook the ground turkey with diced bell peppers and minced garlic.
Transfer the turkey to the slow cooker. Add black beans, kidney beans, corn, garlic, pumpkin puree, diced tomatoes, tomato sauce, broth, green chiles, cumin, chili powder, and oregano. Stir to combine.
Cover and cook on LOW for 5 hours, allowing the flavors to meld and the chili to thicken.
Ladle the chili into bowls and top with optional garnishes like shredded cheddar, sour cream, chopped avocado, fresh cilantro, or bacon crumbles. Serve alongside cornbread or tortilla chips for a complete meal.
Storing and Freezing Leftovers
Storing leftovers : Let the chili cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days. Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 30–60 second intervals until heated through.
To freeze : Allow the chili to cool completely before freezing. Transfer to heavy-duty freezer bags or airtight containers, leaving about 1 inch of space at the top for expansion. Label with the date and freeze for up to 6 months.
Pin for later:
Ingredients
- ▢ 1 pound ground turkey
- ▢ 2 green bell peppers chopped
- ▢ 3 cloves garlic minced
- ▢ 1 (15 oz can) pumpkin puree
- ▢ 1 (15 oz can) black beans rinsed and drained
- ▢ 1 (15 oz can) kidney beans rinsed and drained
- ▢ 1 (15 oz can) diced tomatoes
- ▢ 1 (15 ounce can) corn
- ▢ 1 (8 ounce can) tomato sauce
- ▢ 2 cups chicken broth
- ▢ 1 (4 oz can) diced green chiles
- ▢ 2 teaspoons dried parsley
- ▢ 2 teaspoons chili powder
- ▢ 2 teaspoons ground cumin
- ▢ 2 teaspoons dried oregano
- ▢ 1/2 teaspoon salt
Instructions
- In a skillet over medium heat, add ground turkey, diced green peppers and minced garlic. Cook until turkey is browned, about 10 minutes.
- Place the ground turkey mixture into the slow cooker. Add all the other ingredients and stir so everything is fully mixed up.
- Cook on LOW for 5 hours.
- Ladle the chili into bowls and top with your favorite additions—shredded cheddar, a dollop of sour cream, sliced avocado, chopped green onions, fresh cilantro, or crushed tortilla chips for extra flavor.
Nutrition Information:
Hearty Crockpot Pumpkin Chili
Ingredients
- 1 pound ground turkey
- 2 green bell peppers chopped
- 3 cloves garlic minced
- 1 (15 oz can) pumpkin puree
- 1 (15 oz can) black beans rinsed and drained
- 1 (15 oz can) kidney beans rinsed and drained
- 1 (15 oz can) diced tomatoes
- 1 (15 ounce can) corn
- 1 (8 ounce can) tomato sauce
- 2 cups chicken broth
- 1 (4 oz can) diced green chiles
- 2 teaspoons dried parsley
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
Instructions
- In a skillet over medium heat, add ground turkey, diced green peppers and minced garlic. Cook until turkey is browned, about 10 minutes.
- Place the ground turkey mixture into the slow cooker. Add all the other ingredients and stir so everything is fully mixed up.
- Cook on LOW for 5 hours.
- Ladle the chili into bowls and top with your favorite additions—shredded cheddar, a dollop of sour cream, sliced avocado, chopped green onions, fresh cilantro, or crushed tortilla chips for extra flavor.
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
