Hearty Crockpot Pumpkin Chili

This Crockpot Pumpkin Chili is one of those fall dinners I always forget how good it is until I make it again. Made with ground turkey, pumpkin puree, beans, tomatoes, corn, and warm chili spices, it’s an easy slow cooker dinner that’s perfect for October. And the best part? My family didn’t even know there was pumpkin in it.

Course Main Course

Cuisine American

Keyword Healthy Pumpkin Chili, Mexican-Spiced Pumpkin Chili, Pumpkin Chili Recipe, slow cooker pumpkin chili

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 250kcal

Author Pamela Reed

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

Calories: 250kcal