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 chili recipes:
Before we get to the recipe, and please feel free to just keep on scrolling if you just need the Slow Cooker Pumpkin Chili recipe, here are a few other chili recipes you might love.
Slow Cooker Pumpkin Chili
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!
- 2 pounds ground turkey
- ½ tablespoon coconut oil to brown the turkey
- 1 medium yellow onion diced
- 1 large bell pepper diced ( I used yellow)
- 3 cloves of garlic minced
- 1 teaspoon sea salt plus more to taste
- 1 28 oz can diced tomatoes, with juice
- 1 3/4 cups beef stock
- 1- 15 ounce can pumpkin
- 1 can red kidney beans
- 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
- 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.
To make this recipe paleo or whole30, omit the can of kidney beans.
Yield: 6-8, Serving Size: 1 bowl
- Amount Per Serving:
- Calories: 409 Calories
- Total Fat: 19.1g
- Cholesterol: 79mg
- Sodium: 666mg
- Carbohydrates: 28g
- Fiber: 6.7g
- Sugar: 6.8g
- Protein: 34.3g