Crockpot Pumpkin Chili Recipe
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.
- 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
Find it online: https://kitchenwithkai.com/crockpot-pumpkin-chili-recipe/
