Last October, I was staring at three cans of pumpkin puree I'd bought with grand pie-making plans that never happened. My husband suggested chili, and honestly? I thought he'd lost his mind. Pumpkin in chili? But desperation breeds innovation, and now this crock pot pumpkin chili is what I make when I need the house to smell like a hug and my soul to feel grounded.
The first time I made this, I accidentally doubled the chili powder because I was distracted by a work call. Instead of disaster, I got this perfectly spiced, warming bowl that made my kitchen smell like autumn magic. Sometimes kitchen mistakes are the best teachers, you know?
Ingredients
- Ground turkey (1 lb): I use 93/7 lean because it doesn't get greasy in the slow cooker. Ground beef works too, but drain it first learned that lesson the hard way when I had a pool of grease floating on top.
- Pumpkin puree (15 oz can): Please use pure pumpkin, not pie filling! I grabbed the wrong can once and my chili tasted like dessert. Libby's is my go-to brand it's consistent and never watery.
- Diced tomatoes (14.5 oz can): Don't drain these babies! That juice adds so much flavor. Fire-roasted tomatoes make it even better if you can find them.
- Black beans (15 oz can): I rinse and drain these to avoid that weird bean liquid. Kidney beans work great too, or use both I'm not the bean police here.
- Yellow onion (1 medium): Dice it however you want. I cry every single time I cut onions, but it's worth it for the flavor base. Sometimes I use frozen diced onions when I'm feeling lazy.
- Bell pepper (1 red): Adds sweetness and crunch. I've used green peppers, orange, whatever's in my fridge. Frozen works in a pinch, but fresh tastes better.
Instructions
- Brown the turkey:
- Heat a large skillet over medium-high heat and brown the ground turkey, breaking it up as it cooks. This takes about 6-8 minutes, and honestly, it doesn't need to be perfectly cooked through since it's going in the slow cooker. I used to skip this step to save time, but browning adds so much more flavor trust me on this one. Season with salt and pepper while it cooks.
- Prep the crock pot base:
- While the turkey cooks, dump the pumpkin puree, diced tomatoes (with their juice!), and drained black beans into your slow cooker. Give it a good stir so everything's combined. The mixture will look a bit orange and chunky at this point, which always makes me question my life choices, but stay with me here.
- Add the vegetables:
- Toss in your diced onion and bell pepper right into the slow cooker. No need to sauté them first they'll cook down beautifully in the slow cooker. I love how the onions get all sweet and soft, and the peppers still have a tiny bit of bite to them when it's done.
- Season and combine:
- Add the browned turkey to the slow cooker along with chili powder, cumin, paprika, garlic powder, and a good pinch of salt and pepper. Stir everything together until it's well combined. The smell at this point is incredible earthy, warm, and promising. Add about a cup of broth if it looks too thick.
- Slow cook to perfection:
- Cover and cook on low for 6-7 hours or high for 3-4 hours. I usually go with low because I love coming home to that amazing smell wafting through the house. The pumpkin breaks down and creates this creamy, rich base that's absolutely magical. Stir once halfway through if you remember, but don't stress if you forget.
- Final touches:
- Taste and adjust seasonings you might want more salt, chili powder, or even a squeeze of lime juice for brightness. I always add a pinch of brown sugar at the end because it balances the acidity of the tomatoes. Serve hot with your favorite toppings, and watch people's faces light up when they taste it.
The first time my mom tried this crock pot pumpkin chili, she called me three times asking for the recipe because she couldn't believe how something so simple could taste so complex. Now she makes it for her book club every fall, and apparently, I'm famous among her friends as "the daughter with the pumpkin chili recipe."
Storage Tips
This chili keeps beautifully in the fridge for up to 4 days, and honestly gets better as the flavors meld together. I store it in glass containers because plastic holds onto that chili smell forever learned that one the hard way. It freezes for up to 3 months, though the texture of the pumpkin changes slightly. When reheating, add a splash of broth because it thickens as it sits. Don't microwave it on high power I did that once and it separated into this weird, grainy mess. Low and slow reheating is the way to go.
Ingredient Substitutions
Ground beef works great instead of turkey, just drain the fat. I've tried ground chicken, but it gets a bit bland add extra seasoning if you go that route. Sweet potato puree works instead of pumpkin, though it's sweeter. White beans or pinto beans can replace black beans. For vegetarian crock pot pumpkin chili, skip the meat and add extra beans plus some diced mushrooms for texture. I tried it with butternut squash puree once and it was delicious but much sweeter, so reduce any sugar you might add.
Serving Suggestions
This crock pot pumpkin chili is perfect with cornbread the sweetness pairs beautifully with the spicy warmth. I love it topped with a dollop of Greek yogurt, sharp cheddar cheese, and some chopped green onions. Avocado slices make it feel more substantial, and a squeeze of lime brightens everything up. For drinks, I go with a crisp beer or even hot apple cider when I'm feeling extra fall-ish. It's also amazing over baked sweet potatoes for a hearty, healthy meal that feels like a warm hug.
Cultural Backstory
While pumpkin in chili isn't traditional, it's become a beloved fall twist on classic American comfort food. Indigenous peoples used pumpkins in savory stews long before European settlers arrived, so in a way, we're circling back to older traditions. I discovered this combination through my neighbor who grew up in New Mexico, where creative ingredient combinations in chili are celebrated. She taught me that good chili is about layering flavors, and pumpkin adds this subtle earthiness that makes the whole dish feel grounded and nourishing.
Every time I make this crock pot pumpkin chili, I'm reminded that the best recipes often come from happy accidents and willingness to experiment. It's become my signature fall dish, and I love how it brings people together around the table. The fact that it practically makes itself while filling the house with incredible aromas? That's just the cherry on top.
Frequently Asked Questions
- → Can I make this crock pot pumpkin chili on the stovetop instead?
Absolutely! Brown the turkey, add everything else, and simmer covered for about 45 minutes. I do this when I forget to start the slow cooker in the morning and need dinner faster.
- → Is this pumpkin chili recipe too sweet for kids?
My picky nephew loves it! The pumpkin adds creaminess more than sweetness, and you can always reduce the chili powder. I serve it with plain Greek yogurt to cool it down for little ones.
- → Why does my pumpkin chili look too thick?
Slow cookers vary so much! Just add broth or water gradually until you get the consistency you want. I've had to add up to two cups of liquid before every pot is different.
- → How long does this chili last in the freezer?
Up to three months, though I've eaten it at four months and survived just fine. The pumpkin texture changes slightly when frozen, but it still tastes great. Thaw overnight in the fridge before reheating.
- → Can I double this crock pot pumpkin chili recipe?
Yes, but you'll need a large slow cooker and might need to add extra cooking time. I've doubled it for parties and it works perfectly just taste and adjust seasonings since you're using more ingredients.
