Introduction

This Crockpot Pumpkin Chili is a comforting and flavorful twist on traditional chili, combining the warmth of pumpkin with classic spices and hearty beans. It’s an easy, set-it-and-forget-it meal perfect for cozy evenings.

Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
14.5 oz. canned diced tomatoes
15 oz. canned pumpkin puree
15 oz. canned chili beans
15 oz. canned or home-cooked black beans
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
1½ tablespoons chili powder

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Add ground turkey and chopped onion once the oil is hot. Cook until the turkey is crumbly and no longer pink, then drain any excess fat.
Step 2: Transfer the cooked turkey and onions to a slow cooker. Stir in diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder.
Step 3: Cover the crockpot and cook on low heat for 3 hours, allowing the flavors to blend and the chili to thicken.

Tips & Variations

For extra depth of flavor, add a diced bell pepper or a minced garlic clove to the skillet when cooking the turkey and onion.
Adjust the chili powder to taste if you prefer a spicier or milder chili.
Swap ground turkey for ground beef or chicken for a different protein option.
If fresh pumpkin puree is available, it can be used instead of canned for a fresher taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally to maintain an even temperature. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Inside a black slow cooker bowl, there are multiple layers of ingredients clearly separated: on the left side, dark black beans, spread next to reddish-brown kidney beans, then a pile of light brown ground spice covers part of the beans, next to a mound of light brown sugar on the bottom right, and on the upper right, there is a large portion of bright orange mashed sweet potatoes with a soft, chunky texture. The slow cooker is white on the outside and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this chili?

Yes, feel free to use kidney beans, pinto beans, or any of your favorites. Just ensure they are pre-cooked or canned before adding them to the crockpot.

Is pumpkin chili gluten-free?

This recipe is naturally gluten-free as long as all canned ingredients are checked for gluten-containing additives or cross-contamination. Always verify labels if you have gluten sensitivities.

Crockpot Pumpkin Chili Recipe

Print Recipe

★★★★★

5 from 94 reviews

This Crockpot Pumpkin Chili Recipe combines the hearty flavors of ground turkey, beans, and pumpkin puree with warm spices to create a comforting and nutritious slow-cooked chili. Perfect for chilly days, this easy-to-make recipe offers a delicious twist on traditional chili by incorporating pumpkin and pumpkin pie spice for a subtle sweetness and depth of flavor.

Author: Kai
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
14.5 oz. canned diced tomatoes
15 oz. canned pumpkin puree
15 oz. canned chili beans
15 oz. canned black beans, drained and rinsed (or home cooked)
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
1 ½ tablespoons chili powder

Instructions

Cook the Turkey and Onion: Heat the olive oil in a skillet over medium heat. Once hot, add the ground turkey and chopped onion. Cook, stirring occasionally, until the turkey is crumbly and no longer pink, about 5 to 7 minutes. Drain and discard any excess fat to keep the chili lean.
Combine Ingredients in Slow Cooker: Transfer the cooked turkey and onions to your slow cooker. Add the canned diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Stir everything thoroughly to combine all the flavors.
Slow Cook the Chili: Set your crockpot to the low heat setting, cover with the lid, and cook the chili for 3 hours. This slow cooking process allows the flavors to meld beautifully and the chili to thicken slightly.
Serve: After the cooking time, give the chili a good stir, then serve hot. This chili pairs well with cornbread, rice, or a simple side salad for a complete meal.

Notes

You can substitute ground turkey with lean ground chicken or beef if preferred.
For a spicier chili, add some cayenne pepper or diced jalapeños along with the chili powder.
If you want a thicker chili, cook it uncovered for the last 30 minutes to allow excess liquid to evaporate.
This chili can be prepared a day ahead and refrigerated; flavors often improve after resting.
Leftovers freeze well — store in airtight containers for up to 3 months.

Keywords: pumpkin chili, slow cooker chili, crockpot recipes, ground turkey chili, healthy chili, fall recipes, easy crockpot meals