Crockpot Turkey Pumpkin Chili

This super simple turkey pumpkin chili recipe is a delicious fall supper that the whole family will love. Made easy in the crockpot, it combines comforting spices with wholesome ingredients to create a warm and hearty meal perfect for crisp evenings. The pumpkin adds a subtle sweetness and creaminess without overpowering the chili’s robust flavors.

I first cooked this during a busy autumn weekend and was surprised by how much my family enjoyed the taste and warmth of it. Now it’s a go to recipe when the weather turns cool.

Ingredients

• One tablespoon oil: for browning the turkey and sautéing vegetables enhancing overall flavor
• One pound ground turkey: as a lean protein choice that absorbs the chili spices nicely
• One onion: chopped to provide a sweet, savory base layer
• One green bell pepper: diced for a fresh, slightly bitter note and crunch
• Two cloves garlic: minced to add depth and characteristic warmth
• Fourteen ounce can diced tomatoes: including their juice which brings acidity and moisture
• Fifteen ounce can pumpkin puree: for creaminess and a subtle natural sweetness choose organic for best quality
• One can white beans: drained to add fiber and texture, look for no salt added if possible
• One and one half tablespoons chili powder: to provide heat and complexity I recommend a quality blend with smoke and cumin undertones
• One teaspoon pepper: divided to season throughout cooking
• One teaspoon salt: divided for layering flavor
• Quarter cup water: to help everything simmer evenly without drying out

Instructions

Sauté the turkey and aromatics:

Heat the oil in a large skillet over medium heat until shimmering. Add the ground turkey breaking it up with a spoon. Cook for about five minutes or until browned. Add the chopped onion and diced green bell pepper then sauté for another five minutes until the vegetables soften. Stir in the minced garlic and cook for an additional minute to release its aroma. This step builds a rich flavor foundation.

Transfer to crockpot and combine:

Transfer the cooked turkey and vegetables into the crockpot. Add the canned diced tomatoes with their juice, pumpkin puree, and white beans. Sprinkle the chili powder, half the pepper, and half the salt over the top. Stir gently to combine all the ingredients evenly.

Add water and season:

Pour in the quarter cup of water to create the perfect simmering consistency. Add the remaining salt and pepper, making sure to season carefully. Cover the crockpot with its lid.

Cook low and slow:

Set the crockpot to low and cook for four hours. This slow cooking melds the flavors beautifully and ensures the turkey becomes tender while the pumpkin integrates into a creamy sauce.

Final touch and serve:

Once cooked, give the chili a good stir and taste for seasoning. Adjust salt or chili powder as needed. Serve hot, optionally topped with a dollop of sour cream or shredded cheese if desired.

One of my favorite parts of this recipe is the use of pumpkin puree. It gives a subtle sweetness that balances the chili spices perfectly and adds a velvety texture. I remember serving this during a chilly family gathering and everyone asked for seconds because it felt like a warm hug in a bowl.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water if the chili thickens too much. This chili also freezes beautifully for up to three months. For best results, thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey can be replaced with lean ground chicken or beef based on preference. If you want it vegetarian, swap the turkey for a plant based ground meat or add extra beans. Pumpkin puree can be substituted with butternut squash puree if you prefer a slightly different flavor but similar creaminess. If you do not have white beans, chickpeas work as a good alternative.

Serving Suggestions

Serve this chili topped with chopped fresh cilantro or parsley for brightness. A dollop of sour cream or shredded cheddar cheese adds creamy richness. Cornbread or crusty bread on the side is perfect for soaking up the juices. Pair it with a crisp green salad to balance the hearty flavors.

Enjoy this cozy turkey pumpkin chili with your favorite toppings for a comforting fall meal.

Your Recipe Questions Answered

→ Can I substitute ground turkey with another protein?

Yes, ground chicken or lean beef can be used as alternatives, though cooking times may vary slightly.

→ What type of pumpkin puree is best for this dish?

Pure pumpkin puree without added sugars or spices is recommended to maintain the balanced flavor.

→ Is it possible to make this chili spicier?

Absolutely, increase the chili powder or add a pinch of cayenne pepper for extra heat.

→ Can I prepare this chili without a crockpot?

Yes, simmer the ingredients in a heavy pot over low heat for 1–2 hours, stirring occasionally.

→ How can I make the chili thicker?

Simmer uncovered during the last 30 minutes to reduce liquid or mash some beans to thicken naturally.