Slow Cooker Pumpkin Turkey Chili

A cozy, gently spiced turkey chili simmered with pumpkin, beans, tomatoes, and broth. The pumpkin adds body and subtle sweetness without overpowering the classic chili flavor.

Prep: 15 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 cup pumpkin puree
• 1 15-oz can kidney beans
• 1 15-oz can black beans
• 1 14.5-oz can diced tomatoes
• 2 cups chicken broth
• 3 tbsp chili seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium-high heat
2. Add the ground turkey and cook, breaking it into small pieces, until no longer pink and it reaches 165°F (74°C) in the thickest pieces. (about 8 min) — 165°F (74°C)
3. Transfer the cooked turkey mixture to a slow cooker. Stir in the pumpkin puree, drained and rinsed beans, diced tomatoes with their juices, chicken broth, chili seasoning, salt, and pepper. (about 3 min)
4. Cover and cook on LOW until the chili is hot, thickened, and the flavors are blended, 4 to 6 hours. (about 300 min) — LOW
5. Stir well, taste, and adjust the salt or chili seasoning if needed. Serve hot. (about 2 min)