Slow Cooker Pumpkin Turkey Chili

Slow Cooker Pumpkin Turkey Chili

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"An easy chili that's sure to please. I've made this for a Halloween party and a chili cook-off at work with great results! It's a great base with lots of options to spice it up depending on the crowd you're cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs."

Ingredients 3 h 25 m {{adjustedServings}} servings 338 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
  2. Transfer turkey to a slow cooker and stir in diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.
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Reviews 38

  1. 48 Ratings

Ashley White

This recipe was great, with a few personalized tweaks. I even won the chili cook-off at my job. Some variations that I tried which were extremely successful: 1. Sautee the (red) onion with olive oil, salt and cracked pepper prior to adding it into the cooker. 2. Season your turkey as it browns with salt, cracked pepper and a little chipotle chile powder. 3. Instead of chili beans, I used Great Northern. They really complimented the turkey, in my opinion. 4. Split your tomato portion - half regular diced, half fire roasted (as mentioned in other reviews). 5. Add in a small can of green chiles and diced jalapenos if you're looking for a little more spice with that sweet pumpkin. 6. Canned, pureed pumpkin works just as well if you feel like being lazy (I certainly was). 7. My local store was out of pumpkin pie spice (shame on me for waiting to buy it until October) - so I used varying dashes of Cinnamon, Paprika and Cumin. 8. Use Chipotle chili powder instead of regular. A couple tablespoons of cayenne pepper will also add some spice! 9. Season! Season! Season! There is no mention of salt and pepper in the ingredients, so I presume it's understood. But don't forget to SEASON the mixture!! Finally, I created a special sour cream mixture by mixing 3 parts sour cream to 1 part pumpkin puree and added a little chipotle chile powder. This really made the dish! Enjoy!


My family really loved this chili. It is very thick and hearty and has a sweet spicy flavor. I like to prepare healthy meals for my family and am used to substituting ingredients to make them healthier but with this recipe I didn't have to change a thing! The only thing I did do differently was to use a 15 oz. can of pure pumpkin for convenience. I will be making this again!


This was so easy and inexpensive. Sweet and spicy, this was very good. Definitely will make again.