Crockpot Pumpkin Turkey Chili

This Crockpot Pumpkin Turkey Chili combines the savory richness of ground turkey with the subtle sweetness of pumpkin puree, creating a comforting dish perfect for fall evenings. The slow cooking process melds the flavors together, resulting in a thick and hearty chili with a creamy texture. Browning the turkey and aromatics before slow cooking enhances the depth of flavor, making each bite deliciously satisfying. This method allows the spices to infuse slowly, enriching the overall taste without overwhelming the natural flavors of the ingredients.

Servings: 6 | Cook Time: 360 minutes

Prep Time: 20 minutes | Total Time: 380 minutes

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Brown the Turkey: Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Transfer to the crockpot.

2. Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Sauté until onion is translucent and fragrant, about 3-4 minutes. Add to the crockpot.

3. Combine Ingredients: In the crockpot, add pumpkin puree, diced tomatoes, kidney beans, black beans, and chicken broth. Stir to combine.

4. Add Seasonings: Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the mixture. Stir well to ensure even distribution of spices.

5. Slow Cook: Cover the crockpot and cook on low for 6-8 hours, or until the chili is thick and flavors have melded together.

6. Adjust Seasoning: Taste the chili and adjust seasoning with additional salt and pepper if needed.

Tips

• Pre-brown the Meat: Browning the turkey and aromatics before adding them to the crockpot enhances the flavor profile and prevents the meat from becoming too soft.
• Use Canned Pumpkin: Ensure you use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted spices and sweetness.
• Bean Options: Swap kidney or black beans with your favorite beans, like pinto or cannellini, to suit your taste.
• Thicker Chili: If a thicker chili is desired, remove the lid during the last hour of cooking to allow excess moisture to evaporate.

Serving Suggestions

Serve this chili with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro for added freshness. Pair it with cornbread or crusty bread to soak up every bit of the flavorful sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months for a quick meal option later.

If you loved this and have an air fryer, try this Air Fryer Garlic Parmesan Turkey Bites recipe!