Slow Cooker Turkey Pumpkin Chili


I wasn’t lying when I said, “I could prove a person could live off pumpkin recipes for a few months.”  This recipe is one of our favorites.  Mine, because the slow cooker does it all and the kids because they love chili, as long as it is not too spicy.  For the past couple of years, I have made this on Halloween night.  Festive with the pumpkin and easy.  Let’s face it, no one wants to spend the evening in the kitchen while trying to get excited children in costumes and tending to the trick-or-treaters’ at the door.  So what better idea than to throw together something warm, delicious and comforting that will be ready whenever everyone is ready to eat?

This pumpkin chili recipe is even more perfect for this time of year by adding in pure pumpkin puree (not pumpkin pie filling!). Adding a little bit of cinnamon makes it even more inviting. It’s hearty and filling, and will keep all of your little ghouls and goblins warm and sated so they don’t all their candy while out. Which lets face it, here in western NY it is a crap shoot whether it will be warm or snowing.  There were many years I remember having a snowsuit over or under a costume!


Serve it up with a slice of pumpkin cornbread, and dinner is ready with very little effort – because we all know that there is way too much going on to worry about what’s going to be for dinner!!


Sorry for the short post today.  We have been having internet and server issues the past few days (hence the no posts in a few days) and I didn’t want to risk losing stuff.

Serving Size: 1 cup

Slow Cooker Turkey Pumpkin Chili

Favorite Fall Flavors added to a Quick, Comforting, Slow Cooker Classic!

15 minPrep Time:

6 hrCook Time:

6 hr, 15 Total Time:

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  • 1 pound ground turkey (beef or chicken would work too)
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 14.5-ounce can diced tomatoes, undrained
  • 2 8-ounce can tomato sauce
  • 215.25-ounce can black beans, drained and rinsed
  • 1 can pumpkin puree (not pumpkin pie filling)
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon cinnamon
  • few drops hot sauce, to taste
  • salt and pepper, to taste


  1. In a medium saute pan, brown the ground beef.
  2. Add the onions and bell pepper and cook until the onions are translucent.
  3. In a medium slow cooker, combine the diced tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, cinnamon and hot sauce. Stir.
  4. Add in the cooked turkey and stir.
  5. Season to taste with salt and pepper.
  6. Cook on low for 6-8 hours or on high for 4 hours. Serve with your favorite chili toppings and some cornbread!
Cuisine: Tex-Mex |


21 Day Fix: 1G, 1P, 1R, 2Y

Pumpkin puree counts as a purple, pumpkin chunks as a green. Same with tomatoes. Sauce and puree counts as a purple while chunks/diced or whole count as a green.


Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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