SLOW COOKER TURKEY PUMPKIN CHILI (DF, GF)
on Jan 30, 2026
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Made with ground turkey, beans, bone broth, pumpkin puree, and warming spices, this seasonal recipe is the perfect crockpot meal any time of year.
I’m a recent convert to slow cooker cooking, and as a new mama, it’s truly been a game-changer.
For this Slow Cooker Turkey Pumpkin Chili, you just sauté some ground turkey, add in veggies, cans of beans, bone broth, pumpkin puree, and warming spices, and forget about it.
The turkey, beans, and bone broth make this recipe extra hearty and satisfying, while the pumpkin puree is a seasonal ingredient that happens to be a high-fiber ingredient.
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As it simmers, your house smells incredible, and you can relax knowing that dinnertime is as simple as grabbing a bowl and perhaps some fun toppings, too. Enjoy!
Key Ingredients for Slow Cooker Turkey Pumpkin Chili
Once the turkey is sautéed and the veggies are diced, it’s as easy as opening some cans and adding everything into the slow cooker!
- Ground Turkey: Lean turkey is a great, quick-cooking protein option for busy weeknights. I used 94% ground turkey, but ground chicken or even beef would be equally as delicious.
- Veggies: Onion, garlic, and bell pepper are a good start to any chili recipe, IMO.
- Beans: I love the heartiness that beans provide, and of course, they amp up the protein even more. That said, feel free to omit if you prefer your chili without beans!
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Pin It- Diced Tomatoes: Smoky, slightly sweet fire-roasted diced tomatoes add a complex savoriness. Regular diced tomatoes also work just fine.
- Pumpkin Puree: Look for 100% pumpkin as the sole ingredient.
- Bone Broth: Chicken bone broth is one of the most nutrient-dense ingredients and helps bump up the protein of this recipe.
- Spices: A blend of chili powder, ground cumin, smoked paprika, cinnamon, and a touch of cayenne helps build a deep, complex flavor and creates layers of warmth throughout the dish.
Topping Suggestions
I love to add some diced avocado, chopped cilantro, a dollop of dairy-free yogurt, and some crushed tortilla chips. Place the toppings in small bowls so that everyone at the table can customize their chili to their liking.
How to Make the Best Turkey Pumpkin Chili
First, brown the turkey. If the slow cooker you’re using has a sauté function, set the slow cooker to sauté at 400°F. (This is the Cusinart slow cooker that I use.)
Cook the ground turkey until browned, breaking up into pieces, for 5 to 6 minutes.
If the slow cooker you’re using doesn’t have a sauté function, heat a skillet over medium heat. Cook the ground turkey until browned, breaking up into pieces, for 5 to 6 minutes. Transfer to the slow cooker.
To the slow cooker, add onion, garlic, bell pepper, beans, tomatoes, pumpkin purée, broth, chili powder, ground cumin, smoked paprika, salt, cinnamon and cayenne (if using) to the slow cooker. Stir until well combined.
Cover and cook on low for at least 4 hours. Note, chili can hold on warm for an additional 2 hours. Taste and adjust seasoning as needed.
Serve warm with toppings of choice, such as avocado, cilantro, dairy-free yogurt, and crushed tortilla chips. Enjoy!
FAQs for Turkey Pumpkin Chili
Yes! It’s not as hands-off, but it’s definitely doable. First, sauté the onion and garlic first, then brown the meat in the same pan. Add the bell pepper, followed by the bone broth, beans, and spices. Bring the mixture to a boil over medium heat, then cover, reduce the heat to low, and let it simmer for anywhere from 30 minutes to 2 hours, depending on how much time you have. Stir occasionally so the meat doesn’t stick to the bottom of the pan. If the chili is too liquid, remove the cover and let it simmer until thickened.
I haven’t tried this since I typically prep what I’m making for dinner that night. However, it should work. I’d recommend adding the ground meat, bell pepper, onion, and drained beans to the freezer bag. The day before you plan to cook the chili, remove the bag from the freezer and allow it to defrost overnight. Then, add the bag of ingredients to the crock pot along with the remaining ingredients (bone broth and spices).
More Cozy Chili Recipes:
- Breakfast Chili Ground Beef Sweet Potato Hash
- Chuck Roast Chili
- Loaded Veggie Salsa Verde Chicken Chili
SLOW COOKER TURKEY PUMPKIN CHILI (DF, GF)
Ingredients
- 1 pound ground turkey (94% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- (1) 15-ounce can black beans, rinsed and drained
- (1) 15-ounce can kidney beans, rinsed and drained
- (1) 15-ounce can fire-roasted diced tomatoes
- (1) 15-ounce can pumpkin purée
- 2 cups chicken bone broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ – ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne (optional, for heat)
For Topping:
- Diced avocado
- Chopped cilantro
- Dairy-free yogurt
- Crushed tortilla chips
Instructions
- If the slow cooker you’re using has a sauté function, set the slow cooker to sauté at 400°F. Cook the ground turkey until browned, breaking up into pieces, for 5 to 6 minutes.
- If the slow cooker you’re using doesn’t have a saute function, heat a skillet over medium heat. Cook the ground turkey until browned, breaking up into pieces, for 5 to 6 minutes. Transfer to the slow cooker.
- To the slow cooker, add onion, garlic, bell pepper, beans, tomatoes, pumpkin purée, broth, and all spices (chili powder, ground cumin, smoked paprika, salt, cinnamon and cayenne) to the slow cooker. Stir until well combined.
- Cover and cook on low for at least 4 hours. Note, chili can hold on warm for an additional 2 hours. Taste and adjust seasoning as needed.
- Serve warm with toppings of choice. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
