Slow Cooker Turkey Pumpkin Chili

This slow cooker turkey pumpkin chili combines lean ground turkey, two kinds of beans, pumpkin puree, tomatoes, and familiar chili spices in one hearty pot. Browning the turkey and vegetables takes a few minutes up front, then the slow cooker handles the rest. It is a practical cool-weather dinner and makes filling portions for lunches later in the week.

Why pumpkin works in turkey chili

Pumpkin puree gives this chili a thicker, velvety texture without making it taste like a sweet pumpkin dish. Crushed tomatoes, chili powder, cumin, and smoked paprika keep the flavor squarely in savory chili territory.

Ground turkey and beans make the meal protein-focused, while the pumpkin adds body to the broth. Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices.

Quick overview

• Yield: 6 servings
• Prep time: 15 minutes
• Cook time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH
• **Slow cooker size:** 5 to 6 quarts
• Best for: Weeknight dinners, game-day meals, and portioned lunch prep

Ingredients for slow cooker turkey pumpkin chili

You will need lean ground turkey, olive oil, onion, red bell pepper, and garlic for the savory base. Canned black beans and kidney beans add substance, while crushed tomatoes, pumpkin puree, and broth make the chili saucy and spoonable.

The spice blend uses chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. The amounts below create a warmly seasoned chili with moderate heat. Add cayenne pepper only if you want a spicier pot.

How to make it

1. Heat the olive oil in a large skillet over medium heat. Add the ground turkey, onion, and bell pepper. Cook for 6 to 8 minutes, breaking up the turkey with a spoon, until the turkey is no longer pink and the vegetables begin to soften.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Stir for 30 seconds, just until fragrant.
3. Transfer the turkey mixture to a 5 to 6 quart slow cooker. Add the pumpkin puree, black beans, kidney beans, crushed tomatoes, and chicken broth. Stir well, scraping the bottom and sides so the pumpkin puree is fully incorporated.
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Stir once near the end if convenient.
5. Check that the turkey has reached 165°F with an instant-read thermometer. Taste the chili and adjust the salt or pepper if needed. If it seems thicker than you prefer, stir in a little more broth.

Serving suggestions

Serve this turkey pumpkin chili in bowls with toppings that add contrast to its thick texture. Diced avocado, sliced green onions, chopped cilantro, shredded cheese, plain Greek yogurt, or crushed tortilla chips all work well.

For a simple dinner, add cornbread, a green salad, or roasted vegetables. For meal-prep lunches, portion the chili into individual containers and keep toppings separate until serving.

Helpful tips and variations

Choose the right pumpkin

Use 100% pumpkin puree from a can. Pumpkin pie filling is sweetened and seasoned for desserts, so it will not work in this recipe.

Adjust the thickness

Chili can thicken as it cooks, especially after it cools. Stir in additional chicken broth, a few tablespoons at a time, if you want a looser consistency. For a thicker chili, leave the lid slightly ajar for the last 20 to 30 minutes of cooking, if your slow cooker manufacturer permits it.

Make it with different beans

Pinto beans can replace either the black beans or kidney beans. Keep the total amount of beans the same and drain and rinse them before using.

Use a different pepper

A green bell pepper can replace the red bell pepper for a more savory, slightly sharper flavor. For extra heat, use a diced jalapeño in place of part of the bell pepper.

Storage and meal prep

Cool leftover chili promptly, then transfer it to shallow airtight containers. Refrigerate for 3 to 4 days.

For longer storage, freeze cooled chili in freezer-safe containers or flat freezer bags, leaving some space for expansion. For best quality, use frozen chili within 2 to 3 months. Thaw it in the refrigerator, then reheat on the stovetop or in the microwave until it reaches 165°F. Add a splash of broth while reheating if the chili has thickened.

MACRO SIMMER RECIPE

Slow Cooker Turkey Pumpkin Chili

A savory slow cooker chili made with lean ground turkey, pumpkin puree, black beans, kidney beans, crushed tomatoes, and warm spices.

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PREP

15 minutes

COOK

4 to 5 hours on LOW or 2 to 3 hours on HIGH

TOTAL

4 hours 15 minutes to 5 hours 15 minutes on LOW, or 2 hours 15 minutes to 3 hours 15 minutes on HIGH

YIELD

6 servings

SLOW COOKER

5 to 6 quarts

SAFE TEMP

165°F for the ground turkey

Equipment5 to 6 quart slow cooker, large skillet, spoon, can opener, instant-read thermometer

Scale ingredients

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Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds lean ground turkey
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, optional
• 1 can (15 ounces) plain pumpkin puree, not pumpkin pie filling
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 cup low-sodium chicken broth

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the ground turkey, onion, and red bell pepper. Cook for 6 to 8 minutes, breaking up the turkey, until it is no longer pink and the vegetables have started to soften.
2. 2Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Cook for 30 seconds.
3. 3Transfer the turkey mixture to the slow cooker. Add the pumpkin puree, black beans, kidney beans, crushed tomatoes, and chicken broth. Stir until the pumpkin puree is completely blended into the chili.
4. 4Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the flavors are blended and the turkey reaches 165°F.
5. 5Stir well before serving. Add a little more chicken broth if a thinner chili is preferred.

Allergens

This recipe contains no major allergens as written. Check labels on chicken broth, canned beans, and spice blends, since ingredients and manufacturing practices vary by brand.

Substitutions

• Replace the black beans or kidney beans with pinto beans, using the same drained and rinsed amount.
• Replace the red bell pepper with a green, yellow, or orange bell pepper.
• Use vegetable broth instead of chicken broth for a different flavor profile.
• Omit the cayenne pepper for a milder chili, or add more to taste for extra heat.

Storage, freezing and reheating

Refrigerate cooled leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days. Freeze cooled chili in freezer-safe containers for best quality within 2 to 3 months. Thaw frozen portions in the refrigerator. Reheat on the stovetop or in the microwave until the center reaches 165°F, stirring as needed for even heating.