If you’re looking for a comforting, flavorful dish that perfectly combines the warmth of fall spices with the hearty goodness of chili, this Crockpot Pumpkin Chili Recipe is going to be your new favorite. It’s a unique twist on classic chili, where creamy pumpkin puree adds a subtle sweetness and velvety texture that complements the robust spices and savory ground turkey. Whether you want a cozy meal for a chilly evening or need a simple yet impressive dish to make ahead, this recipe is pure magic in a slow cooker.

Ingredients You’ll Need

These ingredients are simple, everyday staples that work together beautifully to build layers of flavor and texture in the chili. Each component plays a crucial role, from the hearty beans to the fragrant spices, creating a balanced and satisfying dish.

Olive oil: Essential for browning the turkey and enhancing overall flavor with a subtle richness.

Ground turkey: A lean, protein-packed base that adds a mild flavor and tender texture.
Onion (chopped): Adds sweetness and depth of flavor once sautéed with the turkey.

Canned diced tomatoes (14.5 oz.): Brings acidity and brightness to balance the pumpkin’s sweetness.
Pumpkin puree (15 oz.): The star ingredient that makes this a true Crockpot Pumpkin Chili Recipe with creamy richness and natural sweetness.

Chili beans (15 oz.): Adds heartiness and keeps the texture interesting with their soft, creamy bite.
Black beans (15 oz.): Provides an earthy taste and a contrasting color for visual appeal.
Brown sugar (3 tablespoons): Gives just the right touch of sweetness to complement the pumpkin and spices.

Pumpkin pie spice (1 tablespoon): Brings cozy, warming flavors like cinnamon and nutmeg that transform the chili.
Chili powder (1 ½ tablespoons): Lends a mild heat and signature chili flavor to tie everything together.

How to Make Crockpot Pumpkin Chili Recipe

Step 1: Brown the Turkey and Onion

Start by heating the olive oil in a skillet over medium heat until shimmering. Add the ground turkey and chopped onion to the pan and cook, stirring occasionally, until the turkey is crumbly and no longer pink, and the onion is soft and fragrant. This initial browning step unlocks a rich base flavor that makes all the difference. Once cooked, drain off any excess fat to keep the chili light but flavorful.

Step 2: Combine Ingredients in the Crockpot

Transfer the browned turkey and onions into your slow cooker. Add the diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Stir everything together gently to mix the flavors without mashing the ingredients. This is where the magic of the Crockpot Pumpkin Chili Recipe truly begins as the slow cooker will bring all those delicious elements into perfect harmony.

Step 3: Slow Cook to Perfection

Cover the crockpot and cook on the low heat setting for 3 hours. The slow heat allows the spices to meld beautifully with the pumpkin and beans, creating a thick, hearty chili with depth and warmth. The result is a dish bursting with cozy fall flavors that’s just waiting for a big spoonful.

How to Serve Crockpot Pumpkin Chili Recipe

Garnishes

Adding the right garnishes can elevate your Crockpot Pumpkin Chili Recipe from great to unforgettable. Consider a dollop of sour cream or Greek yogurt to add creaminess and a cool contrast. Fresh cilantro or chopped green onions brings a pop of freshness, while shredded cheese adds gooey richness. For a little crunch, sprinkle some toasted pumpkin seeds or crushed tortilla chips on top.

Side Dishes

This chili pairs perfectly with simple, comforting sides. Cornbread or crusty bread is great for soaking up every last bit of that flavorful sauce. A light mixed green salad can balance the heartiness, and even some roasted vegetables work wonderfully alongside. You can keep it classic or get creative with your favorite sides!

Creative Ways to Present

For a fun dinner party presentation, consider serving the chili in mini hollowed-out pumpkins or sturdy bread bowls. You can also turn it into a chili bar by offering a variety of toppings and letting everyone customize their bowl. This not only looks festive but also adds a personalized touch to your Crockpot Pumpkin Chili Recipe experience.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Pumpkin Chili Recipe keeps wonderfully in the refrigerator for up to 4 days. Make sure to store it in an airtight container to preserve its flavors and textures. This chili tastes even better the next day as the spices get more time to meld!

Freezing

You can definitely freeze this chili for longer storage. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat your Crockpot Pumpkin Chili Recipe on the stove over medium-low heat, stirring occasionally until warmed through. If it feels too thick after refrigeration or freezing, simply add a splash of water or broth to reach your desired consistency. Microwave reheating works too for quick meals.

FAQs

Can I use beef instead of turkey in this recipe?

Absolutely! Ground beef can be substituted for ground turkey if you prefer a richer flavor. Just be mindful to drain excess fat after browning to keep the chili from becoming greasy.

Is canned pumpkin the same as pumpkin pie filling?

No, canned pumpkin pie filling contains added spices and sugar, which can affect the taste. For this recipe, use canned pure pumpkin puree without any additives to keep the balance of flavors just right.

Can I make this chili spicy?

Yes! To add heat, try incorporating cayenne pepper, jalapeños, or hot sauce. Adjust the amount to your liking, starting small since the pumpkin’s sweetness balances the spice.

How thick should the chili be at the end?

The chili should be thick and hearty but still spoonable. If it’s too watery, you can cook it longer uncovered, or add a small amount of cornstarch slurry. If too thick, thin it out with broth or water.

Can I cook this Chili Recipe on high in the crockpot?

Yes, you can cook it on high, but the cooking time will reduce significantly, about 1.5 to 2 hours. Keep an eye on it to avoid overcooking, as ingredients might lose some texture.

Final Thoughts

I truly can’t recommend this Crockpot Pumpkin Chili Recipe enough for anyone wanting a cozy, flavorful meal with minimal fuss. It’s an effortless way to celebrate the flavors of fall and nourish your body with a dish that’s bursting with comforting spices and savory goodness. Once you take your first bite, I guarantee you’ll be dreaming up excuses to make it again and again. Give it a try—you’ll thank yourself later!

Crockpot Pumpkin Chili Recipe

★★★★★

5.2 from 12 reviews

Author: Mariam
Total Time: 3 hours 15 minutes

Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

This delicious Crockpot Pumpkin Chili is a comforting and hearty dish perfect for cozy nights. Combining ground turkey, pumpkin puree, beans, and a blend of warm spices, it offers a unique twist on traditional chili with creamy texture and a subtle sweetness from the pumpkin and brown sugar. Easy to prepare and slow-cooked to perfection, it’s ideal for busy days when you want a flavorful and nutritious meal ready to enjoy.

Instructions

Cook the turkey and onions: Heat olive oil in a skillet over medium heat. Once the oil is hot, add the ground turkey and chopped onion. Cook until the turkey is crumbly and no longer pink, stirring occasionally. Drain and discard any excess fat.
Combine ingredients in the slow cooker: Transfer the cooked turkey and onions to the slow cooker. Add diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Stir well to combine all ingredients evenly.

Slow cook the chili: Set the crockpot to the low heat setting. Cover and cook for 3 hours, allowing the flavors to meld and the chili to thicken. Stir occasionally if possible before serving.

Notes

Using ground turkey makes this chili leaner and lower in fat compared to traditional ground beef chili.
You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.

For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
This chili pairs well with cornbread or over steamed rice for a filling meal.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course

Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (approximately 250g)

Calories: 280 kcal
Sugar: 7 g
Sodium: 560 mg

Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g

Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 9 g

Protein: 22 g
Cholesterol: 55 mg

Keywords: pumpkin chili, crockpot chili, slow cooker chili, ground turkey chili, healthy chili, pumpkin recipes, autumn recipes