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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.

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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.
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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. Jamie | Jamie's Recipes says

    September 3, 2013 at 10:00 pm

    Yes! My husband just told me I haven’t made chili lately and need to remedy that ASAP. Well it has been nearly 100 here so I’m not really in the chili mood. Once the temps cool off I can’t WAIT to give this a go. Yummy!!!

    Gorgeous photos as always. 🙂

    Reply
    • Pamela says

      September 3, 2013 at 10:36 pm

      Thanks Jamie! I hear you on the weather.. it was so humid here today, looking forward to it starting to cool down!

      Reply
  2. yummychunklet says

    September 3, 2013 at 9:54 pm

    Yummy looking pumpkin chili!

    Reply
  3. Julie @ Table for Two says

    September 3, 2013 at 9:13 pm

    I’m so glad fall is approaching so I can enjoy the best comfort foods like this chili!!

    Reply
    • Pamela says

      September 3, 2013 at 9:56 pm

      Me too Julie, I can’t wait!

      Reply
  4. Kammie @ Sensual Appeal says

    September 3, 2013 at 9:10 pm

    YES this is awesome – I’ve been thinking I should try making a chili this year. What better way than to use it with pumpkin? Make it all Autumny… great recipe!

    Reply
    • Pamela says

      September 3, 2013 at 9:56 pm

      Thanks Kammie! I hope you give it a try.. let me know what you think! 🙂

      Reply
  5. Nik@ABrownTable says

    September 3, 2013 at 9:04 pm

    What a lovely chili recipe, I really like the use of actual pumpkin here versus the spices!

    Reply
    • Pamela says

      September 3, 2013 at 9:55 pm

      Thanks Nik! I love me some pumpkin!

      Reply
  6. Tessa @ Feral Kitchen says

    September 3, 2013 at 8:52 pm

    I love the addition of the pumpkin in the chili! Brilliant!

    Reply
    • Pamela says

      September 3, 2013 at 9:55 pm

      Thanks Tessa!

      Reply
  7. Nora @ Buttercream Fanatic says

    September 3, 2013 at 7:27 pm

    Pumpkin and chili together are music to my ears!

    Reply
    • Pamela says

      September 3, 2013 at 9:55 pm

      They’re singing to you Nora! 🙂

      Reply
  8. Monet says

    September 3, 2013 at 7:18 pm

    Pumpkin is SO GOOD for you, and I just love that you added it to this chili recipe. I want to try this! I’m obsessed with stews, soups, and chilis once we reach September, so I will be trying this soon!

    Reply
    • Pamela says

      September 3, 2013 at 9:54 pm

      Thanks Monet, let me know how you like it! I love soup and chili weather, some of my favorite dinners!

      Reply
  9. tracy {pale yellow} says

    September 3, 2013 at 6:38 pm

    I’m about three weeks away from being ready to make chili, but this recipe is a keeper for sure! I often make a black bean soup with pumpkin and the pumpkin makes the soup so creamy and delicious (and healthy!).

    Reply
    • Pamela says

      September 3, 2013 at 9:54 pm

      Tracy, you have got to introduce me to your black bean pumpkin soup!

      Reply
  10. Jamie@Milk 'n' Cookies says

    September 3, 2013 at 6:20 pm

    Looks yummy! I’m always looking for new ways to spice up our chili (queen of bad puns — sorry!). Love this pumpkin-filled version.

    Also, I love your creative re-purposing of the clown costumes. I think that’s awesome. Hey, I used an old pillowcase in one of my shots (don’t worry — it was clean!)

    Reply
    • Pamela says

      September 3, 2013 at 9:53 pm

      Jamie, I love your puns, keep them coming! Also I love the idea of the pillowcase.. crafty!

      Reply
  11. Juliana says

    September 3, 2013 at 5:35 pm

    Pumpkin chili? Sounds and looks delicious Pam…and the bowls are so cute…I love it!
    Hope you are having a great week 😀

    Reply
    • Pamela says

      September 3, 2013 at 9:53 pm

      Thanks Juliana! I found these bowls at my local dollar store.. they were a great find! I’m always tempted to pick up a few more!

      Reply
  12. Katie says

    September 3, 2013 at 3:39 pm

    I’ve made a very similar recipe int eh past and served it in a PUMPKIN BOWL. It was great. and fun. And great fun!

    Reply
    • Pamela says

      September 3, 2013 at 9:53 pm

      How cute Katie!

      Reply
  13. Mary Frances @ The Sweet {Tooth} Life says

    September 3, 2013 at 3:24 pm

    Talk about fall comfort food in a bowl! I have wanted to use pumpkin in a soup, but wanted it to be one my family would eat. This definitely looks like the one! Pinning for future use!

    Reply
    • Pamela says

      September 3, 2013 at 9:52 pm

      Great to hear Mary Frances, hope you and your whole family enjoys it!

      Reply
  14. abby says

    September 3, 2013 at 2:44 pm

    omg i definitely want to try this out. i was just thinking what my first pumpkin recipe should be for this season. i love chilli and pumpkin and the mix sounds delicious.

    i definitely will have this on my calendar as the first pumpkin recipe ! i will definitely blog about it when I do

    Reply
    • Pamela says

      September 3, 2013 at 9:52 pm

      You’re the best Abby! Let me know how it turns out…. hope it’s a delicious chili dinner for you! 🙂

      Reply
  15. Sophie33 says

    September 3, 2013 at 2:36 pm

    What a grand looking chili! I love it too! 🙂 Yummm! Great & fun pics too! x

    Reply
    • Pamela says

      September 3, 2013 at 9:52 pm

      Thanks Sophie!

      Reply
  16. Aimee / Wallflower Girl says

    September 3, 2013 at 2:11 pm

    Well, thats the prettiest clown costume I’ve seen! And I love the idea of mixing pumpkin with mexican flavours, sounds very interesting. I’m really craving autumn food lately so this is something I’d love to try 🙂

    Reply
    • Pamela says

      September 3, 2013 at 9:51 pm

      Thank Aimee! Clowns just have the best style! I can’t wait for Fall! 🙂

      Reply
  17. The Squishy Monster says

    September 3, 2013 at 2:03 pm

    I love, love, love that there’s pumpkin in this…really jazzes it up and makes it interesting!

    Reply
    • Pamela says

      September 3, 2013 at 9:51 pm

      Thank you! It’s a chili winner!

      Reply
  18. laurasmess says

    September 3, 2013 at 12:11 pm

    Yum yum yum yum (that’s my stomach singing to the tune of Mexican pumpkin goodness!). This recipe looks awesome. I am a huge fan of chilli, with a big helping of sour cream, coriander and cheese (oh, and corn chips. I love corn chips). It’s moving towards Spring/Summer here in Perth, Australia and I am bookmarking this for balmy Summer nights, chili with some tunes and a bottle of Corona on the side. Good times. Thanks lovely xx

    Reply
    • Pamela says

      September 3, 2013 at 9:51 pm

      That sounds like such a lovely night, I wish I could stop by and sing yum yum yum yum with you! Enjoy!

      Reply
  19. Pam says

    September 3, 2013 at 12:01 pm

    What a great looking chili – love the pumpkin added in there. It looks hearty and so delicious.

    Reply
    • Pamela says

      September 3, 2013 at 9:50 pm

      Thanks Pam!

      Reply
  20. Sophia @ NY Foodgasm says

    September 3, 2013 at 11:24 am

    This sounds AWESOME! I made a pumpkin chili myself last year, it lends itself well to sooo many savory dishes!

    Reply
    • Pamela says

      September 3, 2013 at 9:50 pm

      Isn’t it just super yummy Sophia? Definitely one of my favorite ways to make chili!

      Reply
  21. Amy @ Elephant Eats says

    September 3, 2013 at 11:06 am

    This chili looks so yummy! I love when it’s chock full of veggies and is super chunky. Great idea to add some pumpkin puree. I’m going to make this soon for sure- I need to freeze some healthy meals for my hubs for when I’m gone for a full week soon.

    Reply
    • Pamela says

      September 3, 2013 at 9:49 pm

      You are the bestest wife Amy! 🙂

      Reply
  22. Jaclyn says

    September 3, 2013 at 9:25 am

    Chili sounds amaazzing right now. The weather has finally cooled off the past couple of days and I’m craving fall comfort food!

    Reply
    • Pamela says

      September 3, 2013 at 9:48 pm

      Me too Jaclyn! I love Fall food, some of the best!

      Reply
  23. Francine says

    September 3, 2013 at 9:14 am

    Perfect. The dude loves ground turkey. Totally making this one when it gets colder. Thank you!

    Reply
    • Pamela says

      September 3, 2013 at 9:48 pm

      Enjoy Francine and dude! 🙂

      Reply
  24. Davida @ The Healthy Maven says

    September 3, 2013 at 7:39 am

    I actually think Mexican and pumpkin go great together! I made pumpkin chili once but it didn’t turn out quite the way I wanted it to. Think I will give it another chance with your recipe though!

    Reply
    • Pamela says

      September 3, 2013 at 9:48 pm

      Let me know how you like it Davida! 🙂

      Reply
  25. Ashley says

    September 3, 2013 at 7:22 am

    I’ve started to crave soups lately and this chili sounds delicious. I love the idea of the pumpkin in here! And I love all the beans – I like a lot in my chili too!

    Reply
    • Pamela says

      September 3, 2013 at 9:48 pm

      I can’t wait for nonstop soup weather Ashley! 🙂

      Reply
  26. Madison says

    September 3, 2013 at 7:22 am

    YAY–pumpkin! This combines two of my favorite things: pumpkin and mexican. Perfecto! Thank you for sharing.

    Reply
    • Pamela says

      September 3, 2013 at 9:47 pm

      Enjoy Madison!

      Reply
  27. veganmiam.com says

    September 3, 2013 at 5:46 am

    I’ve never thought about Mexican food and pumpkin together. When it comes to pumpkin, it is always pumpkin pie or Thanksgiving for me! Thanks for sharing the healthy facts on pumpkin – nice that it helps support healthy digestion!

    Reply
    • Pamela says

      September 3, 2013 at 9:47 pm

      I love me some pumpkin pie and pumpkin treats, but it does wonders in dinner dishes too! Pumpkins, aren’t they just the best?

      Reply
  28. Sarah | The Sugar Hit says

    September 3, 2013 at 4:29 am

    Gorgeous photos! And this sounds lovely.

    Reply
    • Pamela says

      September 3, 2013 at 9:47 pm

      Thanks Sarah!

      Reply
  29. Ashley @ Wishes and Dishes says

    September 3, 2013 at 12:44 am

    Oh I totally think Mexican and pumpkin go together. Why not?! Looks delicious!

    Reply
    • Pamela says

      September 3, 2013 at 9:46 pm

      Thanks Ashley!

      Reply
  30. Anne ~ Uni Homemaker says

    September 3, 2013 at 12:24 am

    Most pumpkin chili I have seen uses pumpkin pie spice. I’m intrigued by the use of pumpkin puree. Sounds amazing and perfect for fall! Pinning! 🙂

    Reply
    • Anne ~ Uni Homemaker says

      September 3, 2013 at 12:25 am

      Ha! I hit send to quickly. 🙂 I love those cute bowls you are using for this dish. Totally adorable!

      Reply
      • Pamela says

        September 3, 2013 at 9:46 pm

        Thanks Anne! I hope you give it a try for Fall! And thanks for the bowl love.. they were amazing dollar store finds!

        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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