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Slow Cooker Pumpkin Turkey Chili

This fall-inspired chili is the perfect way to sneak some extra veggies into game day! The pumpkin adds a subtle sweetness and creamy texture that pairs beautifully with lean ground turkey. Your guests will be asking for the recipe before halftime!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds ground turkey
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 15-ounce can pumpkin puree
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 2 cups chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. In a large skillet over medium-high heat, brown the ground turkey with the diced onion and minced garlic until the turkey is cooked through and no longer pink, about 8-10 minutes. Drain any excess fat.
  2. Transfer the cooked turkey mixture to your slow cooker.
  3. Add the pumpkin puree, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, cinnamon, salt, and pepper to the slow cooker. Stir everything together until well combined.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Taste and adjust seasonings as needed before serving. Top with your favorite chili toppings like sour cream, shredded cheese, green onions, or tortilla chips.