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Cozy Slow Cooker Pumpkin Turkey Chili

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This slow cooker pumpkin turkey chili is a cozy, hearty meal with a velvety texture and subtle sweetness from pumpkin puree. It’s easy to make, family-friendly, and perfect for cold nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 ½ pounds lean ground turkey (93/7)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 (15-ounce) can pumpkin puree (100% pumpkin)
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • Shredded cheddar cheese (for garnish)
  • Sour cream or plain Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Crushed tortilla chips (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 6-8 minutes. Transfer cooked turkey to the slow cooker.
  2. In the same skillet, add diced onion and bell peppers. Cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the turkey.
  3. Add all spices (chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and pepper) to the slow cooker and stir into the turkey and vegetables. Let sit for 1 minute to bloom.
  4. Pour in pumpkin puree, fire-roasted tomatoes, kidney beans, and black beans. Stir until pumpkin is fully incorporated.
  5. Pour in chicken broth and stir again. The chili should be thick but still soupy. If too thick, add another ½ cup broth or water.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. About 30 minutes before serving, taste and adjust salt and spices as needed.
  8. Ladle into bowls and garnish with desired toppings.

Notes

If chili is too thin, remove lid and cook on HIGH for 30 minutes to evaporate liquid. If too thick, stir in extra broth. For stovetop, simmer 45-60 minutes after adding liquids. Use 100% pumpkin puree, not pumpkin pie filling.

Nutrition

Keywords: slow cooker chili, pumpkin chili, turkey chili, healthy chili, fall recipe, comfort food

Find it online: https://vexifood.com/cozy-slow-cooker-pumpkin-turkey-chili/