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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
Cook Time 6 hours
Total Time 6 hours 13 minutes
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.