crock pot pumpkin and turkey chili

★★★★★ 2 Reviews
Gracie58 avatar
By Grace Pulley
from Gillette, WY

The first snow of the season fell all day long on Friday (9/27/13). I wanted to make something fitting for the day that would make us feel all warm and cozy inside. Plus the hubby was coming home after being away for a week. Boy was he in for a shock. This chili had the whole house smelling wonderful all day. I couldn't wait for it to be done to see how it turned out. It was well worth the wait. This is not a spicy chili. The combination of pumpkin, fire-roasted tomatoes and spices gives it a sweet yet savory flavor. The hubby gave it two thumbs up and requested that I make it again soon.

Blue Ribbon Recipe

This chili recipe is rich, hearty, and super easy. This doesn't have the same flavor as a Tex-Mex chili but the basic flavors are there. While eating, you can't really put your finger on what's different. The cumin and chili powder are just right, not too spicy. A great meal to throw in the Crock Pot on a busy day and let it do all the work for you.

— The Test Kitchen @kitchencrew
serves 4-6
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot pumpkin and turkey chili

  • 1 lb
    ground turkey
  • 1 md
    yellow onion, diced
  • 1
    green bell pepper, chopped
  • 2-3 clove
    garlic, minnced
  • 1 can
    100% pure pumpkin puree (15 oz.)
  • 1 can
    kidney beans, drained (14.5 oz.)
  • 2 can
    black beans, drained (14.5 oz. each)
  • 2 can
    fire-roasted diced tomatoes, undrained (14.5 oz. each)
  • 1 can
    tomato sauce (8 oz.)
  • 2 Tbsp
    chili powder
  • 1 Tbsp
  • 1 Tbsp
    pumpkin pie spice
  • 1 tsp
  • salt and pepper, to taste

How To Make crock pot pumpkin and turkey chili

  • 1
    Brown the turkey in a large pan over medium-high heat.
  • 2
    Toss the turkey in the Crock Pot and add in the bell pepper, onion, and garlic.
  • 3
    Add in the tomatoes, beans, tomato sauce, pumpkin, and all of the spices.
  • 4
    Stir everything together.
  • 5
    Set to cook on high 6-8 hours or on low for 8-10. You can add a little chicken broth if it's too thick for your liking.
  • 6
    Add any usual chili toppings such as sour cream, cheese, green onions, etc. It would be good with cornbread. We served it with sharp cheddar cheese, sour cream, and Cheddar Corn Muffins (the recipe is posted for these as well).