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.
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.
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.
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.
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Hearty Crockpot Pumpkin Chili
PrintIngredients
- 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.
Deb A says
We have made this recipe several times throughout the fall & winter! Love all the ingredients & taste at the end!
Deb Aronson says
This chili was beyond DELICIOUS!!! Thank you!!! Can’t wait to make it again!
Breeta Garland says
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!
Pamela says
Thanks Breeta – hope you like this Slow Cooker Chili!
Catherine Hardy says
I like
Catherine Hardy says
Thank you
traci ball says
Sounds delicious! I plan to make for a neighborhood halloween party. How much does this one recipe serve?
Pamela says
Enjoy Traci, serving size is about 6.
Claudia says
This sounds amazing. 🙂 What is the calorie count per cup?
Pamela says
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!
Gretchen @ Two Healthy Kitchens says
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! 🙂
Pamela says
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!
Krista @ joyfulhealthyeats says
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. 🙂
Pamela says
Enjoy Krista, hope it’s a great chili dinner!
Marlene @Nosh My Way says
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.
Pamela says
Hope you enjoy Marlene!
debg says
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
Pamela says
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!”. 😉
Linda says
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.
Pamela says
Thanks Linda! I definitely love how savory the pumpkin makes the chili.
Stacy | Wicked Good Kitchen says
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
Pamela says
Hope you enjoy it when Fall comes Stacy and I absolutely love the addition of sweet potatoes – yum!
Kate says
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
Pamela says
Let me know how it turns out Kate, enjoy!
Emma @ Fork and Good says
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!
Pamela says
Thanks Emma! I’ll be posting a pumpkin soup recipe soon enough.. stay tuned! 😉
Irina @ wandercrush says
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 🙂
Pamela says
Enjoy Irina! I’m so excited for the soon to be Fall!
Amy Tong says
I love chili…but definitely haven’t try one with pumpkin yet….let along Mexican Pumpkin Chili! Sounds comforting and scrumptious.
Pamela says
It’s a yummy dinner Amy!
Barbara | Creative Culinary says
All I think is that it looks wonderful…love the use of unique ingredients…who needs another boring regular chili recipe anyhow?
Pamela says
Thanks Barbara!
Julie @ This Gal Cooks says
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!
Pamela says
What a yummy weekend! Enjoy Julie! I’ll be posting a pumpkin soup soon enough too!
dixya| food, pleasure, and health says
this recipe will come so handy soon. thanks Pamela. on a side note – i have those bowls as well, same color too 😛
Pamela says
Hahaha, awesome Dixya! I saw they have blue now too, I think I have to pick that one up too!
Andi @ The Weary Chef says
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.
Pamela says
Thanks Andi! 🙂
Mr. & Mrs. P says
Beautiful chili!! How cute are those bowls!! Love them!
Pamela says
Thanks guys!
Jennifer @ Not Your Momma's Cookie says
I love pumpkin recipes – sweet or savory!! This chili sounds delicious 🙂
Pamela says
Thanks Jennifer!
Joanne says
Maybe Mexican and pumpkin dont’ TRADITIONALLY go together, but I love them together in my kitchen! This chili is a must for the fall.
Pamela says
Totally agree Joanne! They are now a pair!
Lorraine @ Not Quite Nigella says
I’d imagine that the pumpkin adds a really nice sweetness to the chilli as well as goodness and texture 😀
Pamela says
The texture of the pumpkin is just great Lorraine! It’s so versatile in recipes!
Hayley @ The Domestic Rebel says
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.
Pamela says
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!
Ash-foodfashionparty says
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.
Pamela says
A pumpkin board! I need to check this out!
Archana @ FeedingTheFoodie says
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!
Pamela says
Enjoy those last few weeks of summer Archana!
Kim (Feed Me, Seymour) says
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!
Pamela says
Thanks Kim! I can totally imagine this chili on a winter day, actually just thinking about it puts a smile on my face! Enjoy!