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Nothing says “fall” quite like a cozy bowl of savory pumpkin chili crockpot recipe! This healthy and easy dinner is the perfect dish to serve on Halloween and Thanksgiving, but it’s also a simple option for busy weeknights. Use ground turkey or ground beef, and prep a big batch on the stovetop or in the Crock Pot. Serve the turkey pumpkin chili with cornbread, pumpkin muffins, or crunchy tortilla chips!
Table of Contents
- Why You’ll Love this Turkey Pumpkin Chili Crockpot Recipe
- Ingredients
- How to Make Pumpkin Chili in a Crockpot or on the Stovetop
- Chili Toppings
- What to Serve with Slow Cooker Pumpkin Chili
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Pumpkin Chili Recipe
- Pumpkin Chili {Slow Cooker or Stovetop} Recipe
If you love chili as much as we do, be sure to try this classic ground beef chili, a pot of leftover turkey chili, our favorite slow cooker white chicken chili, and this easy Texas chili, too!
Why You’ll Love this Turkey Pumpkin Chili Crockpot Recipe
This festive turkey pumpkin chili recipe is perfect for a Halloween party or other gathering during October, or even ideal for a Thanksgiving lunch. Leave it simmering in the kitchen for your guests to serve themselves. Similarly, you can get it going in your Crock Pot and come home to a warm supper after a long night of trick-or-treating! It’s a kid-friendly, hearty, and nutritious option to balance out all of the sweet holiday indulgences.
The Taste
Pumpkin chili is SO GOOD! It tastes just like a traditional beef or turkey chili recipe, but the pumpkin adds a smooth, thick texture to the broth and gives the dish just a hint of sweetness. Your guests probably won’t be able to tell that there’s pumpkin in the mix, but they will definitely wonder which secret ingredient makes this particular chili so darn good!
Can I use pumpkin to thicken chili?
Absolutely! The pumpkin puree serves a few different purposes in this chili recipe. First, it thickens the broth, giving each bowl a rich, hearty texture and mouthfeel. The pumpkin also adds a hint of sweet flavor in the background, while contributing extra nutrients to the dish as well.
Ingredients
This is a quick overview of the ingredients that you’ll need for a pot of pumpkin chili. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sauté the meat and vegetables.
- Onion and garlic: add savory flavor to the base of the chili.
- Ground turkey or ground beef: either meat will work, so pick your favorite!
- Pinto beans: these are optional. You can omit the beans altogether if they’re not your family’s favorite, or you can substitute with other beans like black beans, garbanzo beans, or kidney beans.
- Corn: I use frozen corn kernels, but a can of corn is also fine.
- Fire-roasted diced tomatoes: the fire-roasted variety gives the chili a rich flavor that makes it taste like it’s been simmering on the stovetop all day long! Substitute with regular diced tomatoes if you prefer.
- Canned pumpkin puree: make sure that you buy a can of 100% pure pumpkin puree — not the pumpkin pie filling that looks very similar.
- Tomato sauce: contributes flavor and a thicker texture to the broth.
- Beef broth or chicken broth: start with a small amount, and then add extra to thin at the end, if necessary. Use low sodium broth if you’d like more control over the saltiness of the finished dish.
- Chili powder: adds zesty chili flavor.
- Cumin: a smoky addition.
- Cayenne pepper: for some spicy kick! Add more for a spicy chili, or omit it entirely for a mild dish.
- Brown sugar: a hint of sweetness balances the acidity in the tomatoes and gives the chili a more complex depth of flavor.
- Salt and pepper: to enhance the other flavors in the dish.
How to Make Pumpkin Chili in a Crockpot or on the Stovetop
You can put almost any of your favorite meat, beans, and veggies in this pumpkin chili, but I keep the base recipe simple and full of classic chili flavor. Detailed directions are in the recipe card below, but here’s the quick version:
- Cook the turkey or beef, onion and garlic in a large skillet or Dutch oven until no longer pink. Drain off the fat.
- Add the rest of the ingredients, give it all a stir, and cover tightly with a lid. You can do this in the slow cooker or on the stovetop.
- Simmer on the stovetop over low heat for 1 – 1 ½ hours, or in the slow cooker for 4-6 hours on LOW or 2-3 hours on HIGH.
- Ladle into individual bowls and garnish with all of your favorite toppings!
Chili Toppings
Set out a variety of toppings and let your friends and family customize their own bowls. Here are some tasty chili toppings:
- Grated cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Sliced green onion or minced red onion
- Hot sauce
- Sliced jalapeño peppers
- Lime wedges
- Tortilla strips or crushed chips
What to Serve with Slow Cooker Pumpkin Chili
Round out the meal with any of these easy sides:
- Jalapeno Cheddar Mexican Cornbread, Skillet Cornbread, or Honey Cornbread
- Corn Muffins or 3-Ingredient Sour Cream Muffins
- Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Applesauce Pumpkin Muffins
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, or Cheese Biscuits
- Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad or Caesar Salad
- Fritos chips
- Saltine crackers
- Easy Homemade Guacamole with tortilla chips and salsa
Preparation and Storage Tips
- How to Store: Leftover chili will keep in an airtight container in the fridge for 3-4 days.
- How to Freeze: Allow the chili to cool completely. Package in airtight containers and store in the freezer for up to 3 months.
- How to Reheat: Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan or Dutch oven. Cover and warm over low heat, just until hot. If it seems too thick, thin the chili with a splash of broth or water. You can also reheat individual servings in the microwave for about 1-2 minutes.
Recipe Variations
- Use ground turkey, ground beef, or even ground chicken. You can also add cooked, shredded rotisserie chicken instead of ground meat for a pumpkin chicken chili!
- Just about any bean will work. I use pinto beans, but you can try a can of red kidney beans, white beans (like Great Northern beans), garbanzo beans, pink beans, or black beans (for a Halloween-inspired black-and-orange bowl).
- Instead of frozen corn, use canned corn. You can also add diced green bell pepper if you like.
- Omit the beans if your family doesn’t care for them. You can substitute with extra corn, or just leave them out altogether.
- To make last-minute dinner prep even faster, brown the meat, onion, and garlic in advance and then just keep the cooked meat in a container in the refrigerator until you’re ready to use it. This is a step that you can usually do on the weekend so that you only have to dump the ingredients into a pot on a busy weekday.
Tips for the Best Pumpkin Chili Recipe
- Use chicken broth with ground turkey, and use beef broth with ground beef.
- Start with a small amount of broth. The condensation from the Crock Pot or covered Dutch oven will add more liquid to the dish. If you prefer a thinner chili, simply add extra broth at the end, until it reaches the desired consistency.
- This pumpkin chili is not very spicy. If you prefer more spice or kick in your bowl, add extra cayenne or chipotle, or serve with a side of hot sauce or jalapeños!
- Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.
More of the Best Crock Pot Chili Recipes
Slow Cooker Chili
6 hours hrs 15 minutes mins
Crock Pot Buffalo Chicken Chili
6 hours hrs 5 minutes mins
Taco Chili {Stovetop or Crock Pot}
1 hour hr
Pumpkin Chili {Slow Cooker or Stovetop}
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
- 2 lbs. ground turkey or ground beef
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn kernels (you do not need to thaw them)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) can tomato sauce
- ½ cup chicken broth or beef broth (plus extra to thin, if necessary)
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 tablespoon brown sugar (or reduce to 1 teaspoon for a less-sweet taste)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne (use more for a spicy chili, or omit for a mild chili)
- Optional (for serving): cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
FOR THE STOVETOP:
- Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey or beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return meat mixture to the pot.
- Stir in remaining ingredients. Simmer, covered, on low heat for about 1-1 ½ hours, stirring occasionally.
- Ladle the chili into bowls and garnish with optional toppings.
FOR THE SLOW COOKER:
- Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey or beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Remove the skillet from the heat. Drain fat.
- Transfer the meat mixture to a slow cooker. Add remaining ingredients and stir to combine. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Ladle the chili into bowls and garnish with optional toppings.
Notes
- Use chicken broth with ground turkey, and use beef broth with ground beef.
- Start with a small amount of broth. The condensation from the Crock Pot or covered Dutch oven will add more liquid to the dish. If you prefer a thinner chili, simply add extra broth at the end, until it reaches the desired consistency.
- This pumpkin chili is not very spicy. If you prefer more spice or kick in your bowl, add extra cayenne or chipotle, or serve with a side of hot sauce or jalapeños!
- Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.
Nutrition
This post was originally published in October, 2015. It was updated in October, 2021.
You had me at pumpkin chili, Blair! I’m drooling over this dish! Such a great idea to make it in the slow cooker and to add fall flavors. This sounds just perfect for the colder weather we’re about to get!
Thanks so much, Gayle! It really is the perfect fall dish!
I think I need to come to your house for Halloween! Ha! The pumpkin chili sounds wonderful!
YES! Come on over, Jen! 🙂
Thanks, Anna! I totally agree — I never want to commit to any party food that requires me to be in the kitchen while my guests are over!
Hah! YESS!! Come on over, Chrissa! We’d have so much fun. 🙂
Made this recipe for an office potluck and it was well-received. My only comment is that I doubled the chili powder and it was still very mild tasting. I would add other spices next time as I prefer it hot. However, it was very hearty and had alot of variety which is what good chili should be!
Thanks for your note, Jennifer! I agree — it’s definitely a mild chili (intentionally), since I tend to serve it to families and at parties. I always include some hot sauce on the side so that spicy-lovers can doctor it up to their liking. 🙂
Loved this recipe! Adding the pumpkin definitely gave it that fall taste. I added one more can of everything and doubled the pumpkin. I ended up adding almost an entire 12oz bag of frozen corn just because I loved the added crunch the corn gate it. Extremely fast and easy in the slow cooker. It fed about 6 people and I had leftovers for lunch the next day. Thanks for a great recipe!
Thank you, Michelle! Your version sounds perfect!
Looks delicious! Just a hint. I have never found a brand of fire-roasted tomatoes which is smoky enough for me. I find if I add some smoked paprika or chipotle powder, it really helps.
That’s a great tip. Thank you!
Add a can of black beans and a half cup of water. Six hours on low, perfect. Our go-to chili. People can’t believe there’s pumpkin in it. It’s that perfect extra spice and creaminess.
Thank you! So glad that you enjoy it!