Description
This Crockpot Turkey Pumpkin Chili is a cozy, hearty fall meal made with lean ground turkey, pumpkin puree, white beans, tomatoes, bell peppers, and warming chili spices. After a quick stovetop sauté, everything simmers in the slow cooker until the flavors blend into a comforting family-friendly chili. It is an easy make-ahead dinner for chilly evenings and busy weeknights.
Ingredients
- 1 tablespoon oil
- 1 pound ground turkey
- 1 onion, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes, undrained
- 1 (15 oz) can pumpkin puree
- 1 can white beans, drained
- 1 1/2 tablespoons chili powder
- 1 teaspoon black pepper, divided
- 1 teaspoon salt, divided
- 1/4 cup water
Instructions
- Heat the oil in a skillet over medium heat.
- Add the ground turkey, chopped onion, and diced green bell pepper. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Cook until the turkey is browned and cooked through and the onion has softened, breaking up the turkey with a spoon as it cooks.
- Add the minced garlic and stir for about 30 seconds, until fragrant.
- Transfer the turkey mixture to the slow cooker.
- Add the undrained diced tomatoes, pumpkin puree, drained white beans, chili powder, remaining salt and pepper, and water. Stir until everything is well combined.
- Cover and cook on low for 4–5 hours, allowing the flavors to develop.
- Stir the chili before serving. Taste and adjust the seasonings as needed.
Notes
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Turkey: Ground turkey is a lean option, but ground chicken can also work.
- Beans: Use canned white beans such as cannellini or Great Northern beans. Drain and rinse them before adding.
- Adjust the thickness: For thicker chili, cook uncovered for the last 20–30 minutes if your slow cooker allows it. Add a little extra water or broth if it becomes too thick.
- Adjust the heat: Add more chili powder or a pinch of cayenne for a spicier chili.
- Make ahead: Brown the turkey and vegetables in advance, refrigerate, and add them to the slow cooker with the remaining ingredients when ready to cook.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze for longer storage. Reheat thoroughly before serving.
- Cooking time: The original recipe lists 4 hours of cook time and recommends cooking on low for 4–5 hours. Slow cookers vary, so ensure the turkey is fully cooked.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course, Chili
- Method: Slow Cooker
- Cuisine: American