This slow cooker pumpkin chili is an easy, healthy meal! Brown the turkey and add it to the crockpot with the rest of the ingredients and that’s it.
You can easily make this recipe whole30 by using no beans!
I recently made a slow cooker paleo chili, and decided I needed to make a pumpkin version! What better time to share a pumpkin chili than the fall? It’s warm, cozy, easy and it’s got pumpkin in it!
I love this recipe for all of those reasons, but I also love this recipe because it’s healthy too.
Is pumpkin chili good for you?
This pumpkin chili is very good for you! It’s made with all real whole foods and is filled with protein and fiber. There’s even some extra fiber in there from the pumpkin!
How to make this pumpkin chili recipe whole30: if you’re following the whole30 or paleo diet, just exclude the can of beans from the recipe! I tested it both ways and found the chili to be just as thick and filling either way.
Is pumpkin chili good?
Not only is this good for you, it’s just plain old good. You know you’ve succeeded when you make a healthy recipe, but no on would even know it’s healthy! That is definitely this recipe. You just feel like you’re eating a bowl of comforting soup, not really realizing it’s so good for you too. It’s such a delicious recipe!
What to put in pumpkin chili:
This recipe is made with healthy ingredients, but what are those healthy ingredients? They’re exactly the same as your traditional chili recipe, except with pumpkin too! Some of the ingredients include:
- ground turkey
- canned tomatoes
- chili powder
Plus a few others! These ingredients are staples in a chili recipe. The pumpkin is the secret ingredient. It thickens the chili, adds extra nutrients and it tastes delicious too.
How to make pumpkin chili:
To make this slow cooker pumpkin chili, start by browning the turkey in a large sautee pan over medium heat. Once it’s completely cooked, add the turkey to your slow cooker. Next, add all of the rest of the ingredients to the slower cooker with the turkey and stir well.
Cover and cook on low for 6 hours or cook on high for 3 hours. Serve immediately!
To store, cover in an air tight container in the refrigerator for up to one week or in the freezer for up to 6 months.
What to serve with pumpkin chili
There are so many options to serve with your pumpkin chili! Some of my favorite toppings include:
- tortilla chips
- extra pumpkin
- shredded cheese
- sour cream
Any (or all!) of these toppings would be a great topping for pumpkin chili. You could even make some macaroni on the side and serve it over pasta to make it Cincinnati style!
I hope you love this recipe as much as I do! It’s a great fall recipe! If you make it, don’t forget to tag both me (@what_mollymade) and Oh Sweet Basil on Instagram so we can see it!
More Crock Pot Recipes:
- Crock Pot Chicken and Rice
- Slow Cooker Beef Brisket
- Crock Pot Cafe Rio Chicken
- Slow Cooker Smothered BBQ Beef
- Tender Crock Pot Whole Chicken
- Slow Cooker Pineapple Mexican Chicken
- Slow Cooker Potato Broccoli Corn Chowder with Bacon
- Sweet and Sour Meatballs in the Slow Cooker
- Asian Sticky Slow Cooker Ribs
- Chili Sauce and Grape Jelly Slow Cooker Meatballs
- Slow Cooker Korean BBQ Beef
- Slow Cooker Garlic Chicken
- Chicken Carnitas
- All our CROCKPOT and SLOW COOKER recipes here!
Here are some more CHILI RECIPES that you’ll love:
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- Best Stove Top Chili
- Brisket Chili
- Award Winning Healthy Turkey Instant Pot Chili
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- All our Chili, Soup, and Stew Recipes here!
Slow Cooker Pumpkin Chili
- 2 pounds ground turkey
- ½ tablespoon coconut oil to brown the turkey
- 1 onion , medium yellow diced
- 1 bell pepper , large, I used yellow, diced
- 3 cloves garlic , minced
- 1 teaspoon sea salt, plus more to taste
- 28 oz tomatoes, diced, with juice
- 1 3/4 cups beef stock
- 15 ounce pumpkin
- 1 can beans, red kidney
- 2 teaspoons chili powder
- 2 tablespoons maple syrup
- 2 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Toppings, cilantro, green onion, extra onion, cashew cream, avocado, tortilla chips to top
- Add coconut oil to a large pan or cast iron skillet over medium heat.
- Add the onion and pepper and saute a few minutes.
- Add the ground turkey and cook until the meat is browned.
- Add the browned meat mixture to the slow cooker with the rest of the ingredients.
- Cook on high heat for 3 hours or on low heat for 6 hours.
Looking for another delicious slow cooker meal? Try this delicious slow cooker jambalaya! Or another warm soup, this Greek lemon chicken soup is phenomenal!
This has been my go to chili for a couple years. I have a toddler that eats it up and a husband not a fan of veggies who loves it as well. It makes a big batch and freezes well. I’ve given my frozen stash out to friends who need a meal quick a few times now and always get recipe requests. I do put in less turkey but otherwise do it as written. Thanks!
Thank you so much Maggie! I’m so glad you enjoy this recipe!
Excellent! I tripled the recipe for my Harvest Party. I subbed one can of regular diced tomato with diced tomato with habanero and added 3 tablespoon of chopped pickled jalapenos for extra heat and kick. Since I only had chicken broth on hand, that’s what I used. I did not deviate from the recipe other than those substitutions. Chili overall is such a versatile dish and one of my favorites. It’s a keeper and I shared with everyone who asked for it. Thanks again, great recipe and a keeper!
Wow! Thank you so much for the feedback! I’m so happy it was a hit for your party!