Slow Cooker Pumpkin Turkey Chili

This slow cooker pumpkin turkey chili is a savory fall dinner made with lean ground turkey, pumpkin puree, beans, tomatoes, and mild warming spices. Browning the turkey takes one extra pan, then the slow cooker handles the rest. Serve it for a cozy weeknight meal, a Halloween gathering, or portion it into lunches for the week.

The pumpkin does not make this chili sweet. It adds a subtle earthy flavor and helps create a thicker, spoonable texture without relying on cream or a long list of ingredients.

Why pumpkin works in turkey chili

Ground turkey has a mild flavor, so it takes well to a chili base built with tomato, cumin, chili powder, and a small amount of smoked paprika. Pumpkin puree brings body to that base while contributing a familiar fall flavor that stays in the background.

Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling contains sweeteners and spices that will change the flavor of the chili.

This recipe uses two types of beans for contrast. Black beans hold their shape, while cannellini beans become creamy when a portion is mashed near the end of cooking.

Quick recipe overview

• Hands-on time: About 20 minutes
• Slow-cooker setting: LOW for 6 hours
• Yield: 8 servings
• Best for: Fall dinners, casual entertaining, and make-ahead lunches
• Texture: Thick, hearty, and spoonable
• Spice level: Mild, with simple ways to make it hotter

Ingredients that build a thick, savory chili

The recipe starts with lean ground turkey, which is browned with onion before it goes into the slow cooker. Browning gives the turkey more flavor and breaks it into small, even pieces.

Canned diced tomatoes, tomato paste, and plain pumpkin puree make the chili base. The tomato paste adds concentrated savory flavor, while the pumpkin gives the finished chili a fuller texture.

Black beans and cannellini beans add fiber and substance. Near the end of cooking, mash some of the cannellini beans directly in the slow cooker. This simple step thickens the chili without flour or cornstarch.

Chicken broth keeps the mixture loose enough to cook evenly. Start with the amount listed, then decide at the end whether you prefer a thicker bowl or a slightly soupier chili.

How to make slow cooker pumpkin turkey chili

Brown the turkey first

Heat oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, then add the ground turkey. Break it up with a spoon and cook until no pink remains. Stir in the garlic for the final minute.

Transfer the turkey mixture to a 6-quart or larger slow cooker. Browning is worthwhile here because it creates a more savory base and prevents large clumps of turkey in the finished chili.

Add the chili base

Add the bell pepper, pumpkin puree, diced tomatoes, tomato paste, drained beans, broth, and seasonings. Stir thoroughly, scraping the tomato paste into the liquid so it dissolves evenly.

Cover and cook on LOW for 6 hours. Avoid removing the lid repeatedly, since a slow cooker loses heat each time it is opened.

Thicken before serving

When the vegetables are tender, scoop about 1 cup of the chili into a bowl. Mash the beans well with a fork, then stir the mashed mixture back into the slow cooker. Let the chili stand uncovered for 10 minutes before serving. It will continue to thicken as it rests.

Practical tips for a better bowl

• Drain and rinse the beans. This keeps the tomato and pumpkin flavors from becoming muddy and can reduce sodium from canned beans.
• Choose unsalted or low-sodium broth when possible. The chili is seasoned with salt, so starting with a lower-sodium broth gives you more control.
• Mash beans for the right texture. Mash only part of the chili. Leaving most of the beans whole keeps each serving hearty.
• Let it rest. A 10-minute rest with the lid off makes a noticeable difference in thickness.
• Season at the table. Add hot sauce, sliced jalapeños, or crushed red pepper to individual bowls so the main pot stays mild.

Simple substitutions and variations

Use ground chicken in place of ground turkey if needed. Cook it fully in the skillet before transferring it to the slow cooker, just as you would with turkey.

For a darker, more robust bean flavor, replace the cannellini beans with pinto beans. The chili will still thicken well when a portion is mashed.

A red, orange, or yellow bell pepper works here. Red and orange peppers taste a little sweeter, while green bell pepper has a more assertive savory flavor.

If you like more heat, add 1 chopped jalapeño with the bell pepper or stir in 1/4 teaspoon cayenne pepper with the other spices. Start small, because the heat becomes more noticeable as the chili cooks.

Serving ideas

Serve pumpkin turkey chili in wide bowls with toppings that add freshness or texture. Chopped cilantro, diced avocado, thinly sliced green onion, shredded cheese, plain Greek yogurt, and crushed tortilla chips are all good options.

For a simple fall dinner, pair it with cornbread, a baked potato, or a crisp green salad. For meal-prep lunches, pack toppings separately so the chili reheats cleanly and the fresh ingredients stay crisp.

Storage and meal prep

Divide cooled chili into shallow, covered containers and refrigerate it within 2 hours. Use refrigerated leftovers within 3 to 4 days.

For longer storage, freeze individual portions in freezer-safe containers, leaving a little space at the top for expansion. For best quality, use frozen chili within 3 to 4 months. Thaw it in the refrigerator, then reheat on the stovetop or in the microwave until it reaches 165°F.

The chili becomes thicker after chilling because the beans and pumpkin continue to absorb liquid. Stir in a splash of broth or water while reheating if you prefer a looser consistency.

MACRO SIMMER RECIPE

Slow Cooker Pumpkin Turkey Chili

A thick, savory chili with browned lean turkey, pumpkin puree, tomatoes, black beans, and cannellini beans. Mild spices make it approachable, while mashed beans create a hearty texture.

Print recipeKeep screen awake

PREP

20 minutes

COOK

6 hours

TOTAL

6 hours 20 minutes

YIELD

8 servings

SLOW COOKER

6-quart or larger slow cooker, LOW setting

SAFE TEMP

165°F for ground turkey

EquipmentLarge skillet, wooden spoon, 6-quart or larger slow cooker, can opener, measuring cups and spoons, food thermometer, fork or potato masher

Scale ingredients

1×2×3×

0 items checked

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced, about 1 1/2 cups
• 2 pounds 93% lean ground turkey
• 4 cloves garlic, minced
• 1 medium red bell pepper, diced, about 1 1/2 cups
• 1 can, 15 ounces, plain pumpkin puree
• 1 can, 28 ounces, no-salt-added diced tomatoes, with their juices
• 1 can, 15 ounces, no-salt-added black beans, drained and rinsed
• 1 can, 15 ounces, no-salt-added cannellini beans, drained and rinsed
• 2 cups unsalted or low-sodium chicken broth
• 3 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
2. 2Add the ground turkey. Cook for 7 to 9 minutes, breaking it into small crumbles, until it reaches 165°F on a food thermometer. Add the garlic and cook for 1 minute.
3. 3Transfer the turkey and onion mixture to a 6-quart or larger slow cooker.
4. 4Add the bell pepper, pumpkin puree, diced tomatoes with their juices, black beans, cannellini beans, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until the tomato paste and pumpkin puree are fully incorporated.
5. 5Cover and cook on LOW for 6 hours, until the bell pepper is tender and the chili is hot throughout.
6. 6Scoop about 1 cup of the chili into a bowl. Mash the beans with a fork, then stir the mashed mixture back into the slow cooker.
7. 7Leave the lid off and let the chili stand for 10 minutes to thicken. Taste and adjust seasoning if needed, then serve.

Allergens

Contains no major allergens as written. Check the labels of canned beans, broth, and seasonings if cooking for someone with a food allergy or sensitivity.

Substitutions

• Replace the ground turkey with 2 pounds of ground chicken. Brown it to 165°F before adding it to the slow cooker.
• Replace the cannellini beans with pinto beans for a slightly earthier flavor. Mash part of the chili as directed for thickness.
• Replace the red bell pepper with a green, yellow, or orange bell pepper. Green pepper is less sweet, while yellow and orange peppers are milder.
• For more heat, add 1 chopped jalapeño with the bell pepper or 1/4 teaspoon cayenne pepper with the dried spices.

Storage, freezing and reheating

Refrigerate leftover chili in shallow, covered containers within 2 hours and use within 3 to 4 days. Freeze portions in freezer-safe containers for best quality within 3 to 4 months. Thaw frozen chili in the refrigerator. Reheat on the stovetop or in the microwave until it reaches 165°F, adding a splash of broth or water if it has thickened more than you like.

Nutrition

Estimated nutrition per serving: Calories: 360 calories; Protein: 31 g; Carbohydrates: 38 g; Fat: 10 g; Fiber: 10 g; Sugar: 8 g; Sodium: 440 mg.

Helpful equipment

Affiliate disclosure: This post contains paid links. As an Amazon Associate I earn from qualifying purchases.

• Manual Can Opener (paid link)A manual can opener with an ergonomic turning knob for opening canned beans, tomatoes, broth, and other pantry ingredients.
• Stainless Steel Measuring Cups and Spoons (paid link)A stackable measuring set for portioning dry and liquid ingredients in cups, tablespoons, and teaspoons.