Slow Cooker Pumpkin Chili
Slow cooker pumpkin chili simmers ground turkey, pumpkin puree, beans, and warm spices all afternoon for a set-and-forget USA Halloween potluck hero. Brown turkey to 165°F first, then let the crockpot deepen Fall flavor while you carve pumpkins.
🛒Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 (15-ounce) can pumpkin puree
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (15-ounce) can black beans, rinsed
- 1 (15-ounce) can kidney beans, rinsed
- 1 1/2 cups chicken broth
- 1 tablespoon apple cider vinegar
- Toppings: cheddar, sour cream, green onions, chips
🔧Kitchen Tools Needed
- Slow cooker
- Skillet
- Instant-read thermometer
- Wooden spoon
📝Instructions
- 1
Heat oil in a skillet. Cook turkey with onion and pepper until turkey reaches 165°F and no pink remains, 7–8 minutes. Stir in garlic and spices 1 minute.
- 2
Transfer to a slow cooker. Stir in pumpkin, tomatoes, beans, and broth.
- 3
Cook on Low 6–7 hours or High 3–4 hours until thick and flavorful.
- 4
Stir in vinegar. Taste salt. Serve with toppings.
- 5
Cool within 2 hours. Refrigerate 4 days or freeze 3 months. Reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 330
🏷️Recipe Tags
❓Frequently Asked Questions
Can I skip browning?
Browning builds flavor and ensures turkey hits 165°F before the long simmer — recommended.
Pumpkin puree vs pie filling?
Only plain puree. Pie filling is sweetened.
Thicken chili?
Vent the lid last 30 minutes on High, or mash some beans.
Beef instead of turkey?
Yes — brown beef to 160°F, then slow cook the same way.
