Slow Cooker Turkey Pumpkin Chili with Fall Spices

When the slow cooker lid comes off, the chili is thick enough to coat a spoon, and the smell of cumin and smoked paprika comes up before the cinnamon. I…

By Julia • October 25, 2026 • Reading time: 8 min

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When the slow cooker lid comes off, the chili is thick enough to coat a spoon, and the smell of cumin and smoked paprika comes up before the cinnamon. I make this slow cooker turkey pumpkin chili when I want a hearty bowl that doesn’t depend on beef or cream. The pumpkin blends into the tomato base, adding body without turning the pot sweet, while kidney beans make it satisfying enough to serve as a meal.

I start the vegetables and turkey in a skillet, then let the slow cooker bring everything together. That little bit of stovetop time gives the onion and bell pepper a head start and lets me break the turkey into small crumbles before it goes into the pot. Once the ingredients are stirred together, the long, covered cook gives the fall spices time to settle into the chili’s savory, tomato-rich base.

Why Cinnamon Works Here Without Making the Chili Sweet

Cinnamon can take over a savory pot if it’s used too freely, but here it’s a quiet background note. Chili powder, cumin, and smoked paprika keep the base firmly in chili territory; the cinnamon rounds out their sharper edges instead of announcing itself as a separate flavor. That’s what makes the combination feel warm and autumnal without tasting like pumpkin pie.

Keep the cinnamon separate from pumpkin pie spice. Pie spice blends often include several sweet-leaning spices, and this chili is built around a measured savory blend. The pumpkin is plain puree, the tomatoes bring acidity, and the spices balance that tomato flavor as they cook together. You should taste a full, gently smoky chili first, with the cinnamon showing up as a soft finish rather than a sweet note.

The Ingredients That Keep This Pot Savory and Hearty

• Pumpkin puree — Choose plain canned puree, not pumpkin pie filling. The pie filling is already sweetened and spiced, which would push the chili away from its savory balance. Canned puree is convenient and consistent here.
• Ground turkey — A standard pack of ground turkey works well; there’s no need to seek out a specialty grind. Breaking it into small pieces in the skillet gives you an even texture throughout the finished chili.
• Diced tomatoes — Canned tomatoes are a practical choice because their juice joins the slow-cooker base. The regular canned version is fine; fire-roasted tomatoes would add a noticeable smoky edge rather than simply standing in for the same ingredient.
• Kidney beans — They hold their shape through the long cook and make the chili feel substantial. Use canned beans for convenience, or switch to black beans for a softer, earthier variation.
• Chicken broth — Low-sodium broth gives you more control over the salt already in the pot. A basic store-brand carton works; a regular-sodium broth is usable, but you’ll want to adjust the added salt.

Build the Chili in the Skillet, Then Let the Slow Cooker Finish

Soften the onion and pepper first

Heat the olive oil in a 12-inch skillet over medium heat. Add the diced onion and red bell pepper, then cook for 4 to 5 minutes, stirring occasionally, until softened. They should look glossy and tender, not browned or collapsed. If the skillet is crowded, stir from the bottom so the vegetables soften evenly.

Break the turkey into small crumbles

Add the minced garlic and ground turkey to the softened vegetables. Break the turkey into small pieces as it cooks, stirring for 6 to 8 minutes until it’s no longer pink and reaches 165°F on an instant-read thermometer. Large clumps are harder to cook evenly and leave the finished chili with uneven bites. Keep breaking them apart as the meat changes color.

Stir the pumpkin and seasonings into the pot

Transfer the turkey mixture to a 6-quart slow cooker. Stir in the pumpkin puree, diced tomatoes, drained and rinsed kidney beans, chicken broth, chili powder, cumin, smoked paprika, oregano, cinnamon, kosher salt, and black pepper. Mix until the pumpkin is distributed through the liquid rather than sitting in thick pockets. Scrape the skillet into the cooker so none of the turkey and vegetables are left behind.

Cook covered until the flavors come together

Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chili should be hot throughout, with the spices blended into the tomato and pumpkin base. Keep the lid on during cooking so the heat stays steady. If you’re choosing between settings, plan around the time you have rather than switching settings mid-cook.

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Slow Cooker Turkey Pumpkin Chili with Fall Spices

Slow cooker turkey pumpkin chili combines ground turkey, pumpkin, tomatoes, and beans in a warmly spiced, slow-simmered bowl. The pumpkin gives the chili a rich texture, while cinnamon and smoked paprika add a cozy fall flavor.

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Prep Time 13 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 13 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 red bell pepper medium, diced
• 2 cloves garlic minced
• 1.5 lb ground turkey
• 1 can (15 oz) pumpkin puree not pumpkin pie filling
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans drained and rinsed
• 1 cup chicken broth low-sodium
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp ground cinnamon
• 1 tsp kosher salt
• 0.25 tsp black pepper

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. Heat the olive oil in a 12-inch skillet over medium heat.
2. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.
3. Add the garlic and ground turkey, breaking the turkey into small pieces as it cooks for 6 to 8 minutes, until no longer pink and it reaches 165°F on an instant-read thermometer.
4. Transfer the turkey mixture to a 6-quart slow cooker.
5. Stir in the pumpkin puree, diced tomatoes, kidney beans, chicken broth, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper.
6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chili is hot throughout and the flavors have melded.

Notes

For a safe, tender result, break the turkey into small pieces as it cooks and check that it reaches 165°F before transferring it to the slow cooker. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. If you need a gluten-free version, use broth labeled gluten-free.