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Home » Method » Slow Cooker
5 from 2 reviews

Hearty Crockpot Pumpkin Chili

5 hours 10 minutes
black beanscorngreen peppersjalapenooreganopumpkintomato
By: Pamela Reed
Posted:9/17/19
Updated:10/16/25
Jump to Recipe

This Crockpot Pumpkin Chili is a hearty, one-pot meal that combines the rich flavors of pumpkin, ground turkey, and a medley of beans and vegetables. Infused with Mexican spices like cumin and green chiles, it’s a cozy, comforting dish perfect for fall.

closeup of pumpkin chili in bowl with spoon.

Slow Cooker Pumpkin Chili

This slow cooker pumpkin chili is the ultimate cozy, one-pot meal that’s both hearty and full of flavor. Made with ground turkey, pumpkin puree, beans, and a blend of smoky spices, it’s a simple, fuss-free dinner that comes together effortlessly in the crockpot. I love how the pumpkin adds a subtle sweetness that balances perfectly with the savory chili flavors—making it a perfect fall or winter comfort meal.

For those who enjoy bold, comforting dinners, this chili is a must-try. It’s so easy to make, packed with protein, and perfect for busy weeknights or meal prep. For a fun twist on pumpkin-flavored dinners, you might also enjoy my Pumpkin Jalapeño Mac and Cheese, another favorite in my kitchen.

Serve this cozy chili with my Easy Sweet Cornbread (made with Jiffy) for the ultimate comforting meal that’s ready to enjoy straight from the slow cooker. It’s a family-friendly dinner that will have everyone asking for seconds.

pumpkin chili filled with beans in green bowl.

How To Make Pumpkin Chili in the Crockpot

In a skillet over medium heat, cook the ground turkey with diced bell peppers and minced garlic.

Transfer the turkey to the slow cooker. Add black beans, kidney beans, corn, garlic, pumpkin puree, diced tomatoes, tomato sauce, broth, green chiles, cumin, chili powder, and oregano. Stir to combine.

Cover and cook on LOW for 5 hours, allowing the flavors to meld and the chili to thicken.

Ladle the chili into bowls and top with optional garnishes like shredded cheddar, sour cream, chopped avocado, fresh cilantro, or bacon crumbles. Serve alongside cornbread or tortilla chips for a complete meal.

closeup of pumpkin chili.

Storing and Freezing Leftovers

Storing leftovers: Let the chili cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days. Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 30–60 second intervals until heated through.

To freeze: Allow the chili to cool completely before freezing. Transfer to heavy-duty freezer bags or airtight containers, leaving about 1 inch of space at the top for expansion. Label with the date and freeze for up to 6 months.

pumpkin chili with spoon in bowl.

Pin for later:

This Crockpot Pumpkin Chili is a hearty, one-pot meal that combines the rich flavors of pumpkin, ground turkey, and a medley of beans and vegetables. Infused with Mexican spices like cumin and green chiles, it's a cozy, comforting dish perfect for fall.
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5 from 2 reviews

Hearty Crockpot Pumpkin Chili

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This Crockpot Pumpkin Chili is a hearty, one-pot meal that combines the rich flavors of pumpkin, ground turkey, and a medley of beans and vegetables. Infused with Mexican spices like cumin and green chiles, it's a cozy, comforting dish perfect for fall.
By: Pamela Reed
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Total Time 5 hours hours 10 minutes minutes
serves 6

Ingredients

  • 1 pound ground turkey
  • 2 green bell peppers chopped
  • 3 cloves garlic minced
  • 1 (15 oz can) pumpkin puree
  • 1 (15 oz can) black beans rinsed and drained
  • 1 (15 oz can) kidney beans rinsed and drained
  • 1 (15 oz can) diced tomatoes
  • 1 (15 ounce can) corn
  • 1 (8 ounce can) tomato sauce
  • 2 cups chicken broth
  • 1 (4 oz can) diced green chiles
  • 2 teaspoons dried parsley
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt

Instructions

  • In a skillet over medium heat, add ground turkey, diced green peppers and minced garlic. Cook until turkey is browned, about 10 minutes.
  • Place the ground turkey mixture into the slow cooker. Add all the other ingredients and stir so everything is fully mixed up.
  • Cook on LOW for 5 hours. 
  • Ladle the chili into bowls and top with your favorite additions—shredded cheddar, a dollop of sour cream, sliced avocado, chopped green onions, fresh cilantro, or crushed tortilla chips for extra flavor.

Nutrition Information:

Calories: 250kcal (13%)
Course: Main Course
Cuisine: American
Keyword: Healthy Pumpkin Chili, Mexican-Spiced Pumpkin Chili, Pumpkin Chili Recipe, slow cooker pumpkin chili
Fall, Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Veggie-Packed Vegetarian Slow Cooker Chili
  • Pumpkin Hummus
  • Pamela's Slow Cooker Pork Chili
  • Crockpot Tomato Cheese Dip (Velveeta)

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5 from 2 votes

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  1. Deb A says

    December 11, 2022 at 11:13 am

    We have made this recipe several times throughout the fall & winter! Love all the ingredients & taste at the end!

    Reply
  2. Deb Aronson says

    January 9, 2021 at 6:59 pm

    This chili was beyond DELICIOUS!!! Thank you!!! Can’t wait to make it again!

    Reply
  3. Breeta Garland says

    November 15, 2019 at 1:10 am

    Your recipe looks delish and sounds perfect for a fall dinner!! I’m adding the ingredients to this week’s shopping list and putting it on the menu for the week! So excited!! Thank you!

    Reply
    • Pamela says

      November 16, 2019 at 4:02 pm

      Thanks Breeta – hope you like this Slow Cooker Chili!

      Reply
  4. Catherine Hardy says

    June 22, 2017 at 1:50 pm

    I like

    Reply
  5. Catherine Hardy says

    June 22, 2017 at 1:50 pm

    Thank you

    Reply
  6. traci ball says

    October 28, 2016 at 11:22 am

    Sounds delicious! I plan to make for a neighborhood halloween party. How much does this one recipe serve?

    Reply
    • Pamela says

      October 28, 2016 at 4:59 pm

      Enjoy Traci, serving size is about 6.

      Reply
  7. Claudia says

    October 12, 2016 at 2:36 pm

    This sounds amazing. 🙂 What is the calorie count per cup?

    Reply
    • Pamela says

      October 12, 2016 at 2:57 pm

      Hey Claudia, it’s really good! I don’t provide nutritional details for recipes but you can use a calorie calculator if you search for one on Google. Enjoy!

      Reply
  8. Gretchen @ Two Healthy Kitchens says

    September 15, 2013 at 8:57 pm

    Pamela!!! Are you in my head?? Cause here’s the thing … Love pumpkin. Love Mexican (who doesn’t!). And I love chili.
    Never in my wildest food dreams would I have put pumpkin into chili, but I’m game!!

    PS – Your pics are gorgeous! And those little crocks – SO cute!! I want those! 🙂

    Reply
    • Pamela says

      September 15, 2013 at 9:40 pm

      Hey Gretchen, thanks so much! I absolutely love this version of chili as it has 3 of my favorite food worlds in it. It’s especially feeling like Fall here lately so I can’t wait to make the next batch!

      Reply
  9. Krista @ joyfulhealthyeats says

    September 13, 2013 at 3:08 pm

    Yum! This is looking delicious. I was trying to figure out a way to add pumpkin to chili, great recipe! Pinning and definitely trying soon. 🙂

    Reply
    • Pamela says

      September 13, 2013 at 5:15 pm

      Enjoy Krista, hope it’s a great chili dinner!

      Reply
  10. Marlene @Nosh My Way says

    September 11, 2013 at 8:46 pm

    I love love love everything about this recipe and I am going to have to put it on my list of recipes to try. It looks so enticing.

    Reply
    • Pamela says

      September 11, 2013 at 9:09 pm

      Hope you enjoy Marlene!

      Reply
  11. debg says

    September 10, 2013 at 1:09 pm

    well first i hate pumpkin but the recipe peaked my interest and it looked good so i made it ohhhhhhh was it delicious i did make a few sl ight changes i had to have onion and i had red salsa and fresh corn but in went everything else and what a chili thanks maybe i will have to give pumpkin another try as long as its hidden

    Reply
    • Pamela says

      September 10, 2013 at 6:03 pm

      So glad you gave this a try and ended up liking it! Thanks for reporting back and letting me know. As my husband would say “onion makes everything better!”. 😉

      Reply
  12. Linda says

    September 8, 2013 at 3:02 pm

    I have a similar recipe that I love. Somehow the pumpkin makes chili really special. When its just a tad cooler, I’ll be trying yours.

    Reply
    • Pamela says

      September 9, 2013 at 1:18 am

      Thanks Linda! I definitely love how savory the pumpkin makes the chili.

      Reply
  13. Stacy | Wicked Good Kitchen says

    September 7, 2013 at 1:00 am

    LOVE this recipe, Pamela! In Southwest cooking, I just adore sweet potatoes with all the classic spices. Your chili recipes reminds me of all those fabulous flavors bursting through! Not hard to imagine how tasty this chili is! Cannot wait to make this fall! Thanks for sharing, girl. Pinning!! xo

    Reply
    • Pamela says

      September 7, 2013 at 2:25 pm

      Hope you enjoy it when Fall comes Stacy and I absolutely love the addition of sweet potatoes – yum!

      Reply
  14. Kate says

    September 6, 2013 at 1:31 pm

    omgjkfhsdhfdjsf this sounds perfect! Guilty of vegetarianism though so as soon as pumpkins hit England and I can make this chili feast I will be substituting in a pound of quorn (doesn’t sound half as appetizing that does it) mmmmmmmmmmmmmm

    Reply
    • Pamela says

      September 7, 2013 at 2:19 pm

      Let me know how it turns out Kate, enjoy!

      Reply
  15. Emma @ Fork and Good says

    September 6, 2013 at 5:03 am

    It looks so colourful!! the only savoury pumpkin I’ve ever had was in a soup, and it tasted pretty darn good. Have to try this, thanks for sharing, it looks so colourful!

    Reply
    • Pamela says

      September 6, 2013 at 12:02 pm

      Thanks Emma! I’ll be posting a pumpkin soup recipe soon enough.. stay tuned! 😉

      Reply
  16. Irina @ wandercrush says

    September 6, 2013 at 2:03 am

    THERE IS SO MUCH GOODNESS HERE. Pumpkin seems to be such a natural compliment for chilli! Not sure why I’ve never tried it before, but I will this fall 🙂

    Reply
    • Pamela says

      September 6, 2013 at 12:04 pm

      Enjoy Irina! I’m so excited for the soon to be Fall!

      Reply
  17. Amy Tong says

    September 5, 2013 at 9:21 pm

    I love chili…but definitely haven’t try one with pumpkin yet….let along Mexican Pumpkin Chili! Sounds comforting and scrumptious.

    Reply
    • Pamela says

      September 6, 2013 at 12:45 am

      It’s a yummy dinner Amy!

      Reply
  18. Barbara | Creative Culinary says

    September 5, 2013 at 2:51 pm

    All I think is that it looks wonderful…love the use of unique ingredients…who needs another boring regular chili recipe anyhow?

    Reply
    • Pamela says

      September 6, 2013 at 12:37 am

      Thanks Barbara!

      Reply
  19. Julie @ This Gal Cooks says

    September 4, 2013 at 10:24 pm

    What a fantastic soup! Some type of pumpkin soup or chili is on my list of things to make soon. Like maybe this weekend soon! 🙂 Pinned!

    Reply
    • Pamela says

      September 6, 2013 at 12:30 am

      What a yummy weekend! Enjoy Julie! I’ll be posting a pumpkin soup soon enough too!

      Reply
  20. dixya| food, pleasure, and health says

    September 4, 2013 at 2:19 pm

    this recipe will come so handy soon. thanks Pamela. on a side note – i have those bowls as well, same color too 😛

    Reply
    • Pamela says

      September 6, 2013 at 12:24 am

      Hahaha, awesome Dixya! I saw they have blue now too, I think I have to pick that one up too!

      Reply
  21. Andi @ The Weary Chef says

    September 4, 2013 at 11:27 am

    I love this, Pamela! When I read the title, I thought it would be chunks of pumpkin. I wouldn’t have thought of using pumpkin puree, but you have sold me on the idea.

    Reply
    • Pamela says

      September 6, 2013 at 12:18 am

      Thanks Andi! 🙂

      Reply
  22. Mr. & Mrs. P says

    September 4, 2013 at 10:31 am

    Beautiful chili!! How cute are those bowls!! Love them!

    Reply
    • Pamela says

      September 6, 2013 at 12:16 am

      Thanks guys!

      Reply
  23. Jennifer @ Not Your Momma's Cookie says

    September 4, 2013 at 8:28 am

    I love pumpkin recipes – sweet or savory!! This chili sounds delicious 🙂

    Reply
    • Pamela says

      September 6, 2013 at 12:13 am

      Thanks Jennifer!

      Reply
  24. Joanne says

    September 4, 2013 at 8:14 am

    Maybe Mexican and pumpkin dont’ TRADITIONALLY go together, but I love them together in my kitchen! This chili is a must for the fall.

    Reply
    • Pamela says

      September 6, 2013 at 12:13 am

      Totally agree Joanne! They are now a pair!

      Reply
  25. Lorraine @ Not Quite Nigella says

    September 4, 2013 at 6:32 am

    I’d imagine that the pumpkin adds a really nice sweetness to the chilli as well as goodness and texture 😀

    Reply
    • Pamela says

      September 6, 2013 at 12:13 am

      The texture of the pumpkin is just great Lorraine! It’s so versatile in recipes!

      Reply
  26. Hayley @ The Domestic Rebel says

    September 3, 2013 at 11:46 pm

    Well it’s about damn time that pumpkin + Mexican became friends because holy bananas, this chili looks AWESOME. It’s not quiiiiite as cool as I’d like it here in Sac, but it’s happening soon and so is this chili in my mouth.

    Reply
    • Pamela says

      September 6, 2013 at 12:12 am

      Enjoy Hayley! It’s still humid here but I was viewing the monthly temperatures for September and soon enough I won’t need the AC at night!

      Reply
  27. Ash-foodfashionparty says

    September 3, 2013 at 11:25 pm

    I can see how it can work, we incorporate pumpkin in Indian food a lot, so I know this would be delicious. I am pinning this to my Pumpkin board.

    Reply
    • Pamela says

      September 6, 2013 at 12:12 am

      A pumpkin board! I need to check this out!

      Reply
  28. Archana @ FeedingTheFoodie says

    September 3, 2013 at 11:08 pm

    is it fall already? No, please no! I do love a good chilli – and your recipe with the pumpkin puree is very unique – think I’ll adapt it to a vegetarian version – but not so soon – I need a few more weeks of warm weather!

    Reply
    • Pamela says

      September 6, 2013 at 12:11 am

      Enjoy those last few weeks of summer Archana!

      Reply
  29. Kim (Feed Me, Seymour) says

    September 3, 2013 at 10:09 pm

    Ok, so now I’m not only looking forward to fall but also looking forward to a snowy winter day. Because this chili will be PERFECT in the dead of winter. Or now. Either way, it looks great!

    Reply
    • Pamela says

      September 3, 2013 at 10:37 pm

      Thanks Kim! I can totally imagine this chili on a winter day, actually just thinking about it puts a smile on my face! Enjoy!

      Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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