Embrace the cozy flavors of fall with this Crockpot Turkey & Pumpkin Chili, a heartwarming dish that marries the rich creaminess of pumpkin puree with savory turkey and bold spices. Perfect for chilly evenings, this chili offers a comforting twist on the traditional recipe, blending subtle sweetness with robust chili flavors.
Slow-cooked to perfection, it fills your home with inviting aromas and delivers a satisfying, nutritious meal that’s both unique and easy to prepare. Whether you’re entertaining guests or enjoying a quiet night in, this chili is sure to delight.
- Pumpkin puree adds a creamy texture and subtle sweetness enhancing traditional chili.
- Ground turkey keeps this chili lean and flavorful, perfect for a healthy meal.
- Slow cooker convenience means set it and forget it for effortless cooking.
- Warm spices like cinnamon give a distinctive fall twist to a classic dish.
Ingredients
- Ground Turkey: 1 lb of lean ground turkey provides a healthy, protein-packed base with mild flavor.
- Pumpkin Puree: One 15 oz can adds creamy texture and a hint of natural sweetness.
- Black Beans: 1 can (15 oz), drained and rinsed, for added fiber and a hearty bite.
- Diced Tomatoes: A 28 oz can offers vibrant acidity and rich tomato flavor.
- Onion: 1 medium onion, chopped finely, brings sweet and savory depth.
- Garlic: 2 cloves minced for aromatic pungency and flavor enhancement.
- Chili Powder: 2 teaspoons to provide authentic spicy warmth and robust flavor.
- Cinnamon: 1 teaspoon introduces a subtle warm spice that complements pumpkin beautifully.
- Salt and Pepper: To taste, balancing and enhancing all flavors in the dish.
Instructions
- Brown the Turkey and Onion
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In a skillet over medium heat, cook the ground turkey and chopped onion until browned and the turkey is no longer pink. Drain the excess fat to keep the chili lean and transfer the mixture to your crockpot to build the base flavor.
- Add Remaining Ingredients
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Stir in pumpkin puree, black beans, diced tomatoes, minced garlic, chili powder, cinnamon, salt, and pepper into the crockpot. Mixing well ensures the spices and ingredients meld together for balanced taste throughout the cooking process.
- Slow Cook the Chili
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Cover and cook on low for 6 to 8 hours, or on high for 4 hours. Slow cooking allows flavors to deepen and the turkey tenderize, while the pumpkin infuses a creamy richness.
- Serve with Toppings
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Ladle the chili into bowls and add a dollop of sour cream and a sprinkle of fresh cilantro if desired. These toppings add a cool contrast and a burst of fresh flavor to the warm, spiced chili.
- For thicker chili, remove the lid and cook uncovered for the last 30 minutes of slow cooking.
- Adjust chili powder and cinnamon based on your desired spice level and flavor preference.
- Rinsing the black beans reduces excess sodium and improves texture.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months, making it perfect for meal prep and busy days.
Serving Suggestions
Serve this chili over a bed of steamed rice or with warm cornbread on the side. Garnish with shredded cheese or chopped green onions for extra layers of flavor and texture.
- Use lean ground turkey to keep the chili healthy but flavorful.
- Adding cinnamon is a unique twist—start with less and adjust to avoid overpowering the chili.
- Consider adding diced bell peppers or corn for additional texture variety.
FAQs
- Can I substitute ground beef for turkey?
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Yes, ground beef can be used, but keep in mind it will increase the fat content and change the flavor profile.
- Is canned pumpkin puree the same as pumpkin pie filling?
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No, canned pumpkin puree is plain pumpkin without added sugars or spices, making it suitable for savory dishes.
- How can I make this chili spicier?
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Add more chili powder, cayenne pepper, or fresh chopped jalapeños according to your heat preference.
- Can I prepare this chili without a crockpot?
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Yes, cook it in a large pot on the stove over low heat for 1-2 hours, stirring occasionally to prevent sticking.
- What toppings go well with this chili?
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Sour cream, shredded cheese, fresh cilantro, green onions, and avocado slices complement the flavors beautifully.
Crockpot Turkey Pumpkin Chili
Equipment
- 1 skillet for browning turkey and onion
- 1 crockpot for slow cooking the chili
Ingredients
- 1 lb ground turkey
- 1 can 15 oz pumpkin puree
- 1 can 15 oz black beans, drained and rinsed
- 1 can 28 oz diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 2 tsp chili powder
- 1 tsp cinnamon
- salt and pepper to taste
Instructions
- Brown ground turkey and chopped onion in a skillet over medium heat; drain excess fat.
- Transfer turkey and onion to the crockpot.
- Add pumpkin puree, black beans, diced tomatoes, minced garlic, chili powder, cinnamon, salt, and pepper to the crockpot; stir to combine.
- Cook on low for 6-8 hours or on high for 4 hours.
- Serve warm with optional sour cream and cilantro garnish.
Notes
- Use fresh cilantro or sour cream as garnish for extra flavor.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Try adding a pinch of cayenne for extra heat.
