Description
Experience the ultimate comfort of autumn with this hearty, velvety Crockpot Turkey Pumpkin Chili. By combining lean ground turkey with earthy pumpkin puree and smoky fire-roasted tomatoes, this dish creates a depth of flavor that is both nourishing and deeply satisfying. Perfect for busy weeknights, this wholesome meal brings the family together with its approachable spice profile and rich, comforting texture. It is a meal-prep friendly favorite that tastes even better the next day.
Ingredients
1 lb ground turkey
1 small yellow onion, diced
1 green bell pepper, diced
15 oz can pumpkin puree
14.5 oz can fire-roasted diced tomatoes
15 oz can pinto beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 cup chicken or vegetable broth
Salt and black pepper to taste
Instructions
In a large skillet over medium heat, cook the ground turkey, diced onion, and bell pepper until the meat is browned and vegetables are softened.
Drain any excess grease from the skillet.
Transfer the turkey mixture into a 6-quart crockpot.
Add the pumpkin puree, fire-roasted tomatoes, pinto beans, kidney beans, chili powder, smoked paprika, cumin, garlic powder, onion powder, and broth.
Stir well to combine all ingredients.
Cover and cook on low for 4-5 hours or high for 2-3 hours.
Taste and adjust seasoning with salt and pepper before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes well for up to 3 months. Customize by adding extra vegetables like corn or zucchini, or increase the heat with a pinch of cayenne pepper.
- Prep Time: 15
- Cook Time: 300
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American