Crockpot Pumpkin Chili Recipe

If you’re craving something cozy, comforting, and packed with seasonal flavor, this wonderful Crockpot Pumpkin Chili should be your go-to recipe. The rich pumpkin puree adds a velvety smooth texture and a subtle sweetness that beautifully balances the hearty spices and savory ground turkey, making it a unique twist on classic chili. It’s incredibly easy to prepare, hearty enough to satisfy a crowd, and fills your home with the irresistible scent of warm spices. Trust me, once you try this Crockpot Pumpkin Chili, it’ll quickly become one of your favorite chilly day meals to make again and again.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to the flavor magic in this recipe. Each one plays a key role, from the luscious pumpkin puree to the perfectly seasoned turkey, creating a harmonious balance in every spoonful.

• Olive oil: Adds richness and helps brown the turkey evenly.
• Ground turkey: A lean protein base that keeps this chili hearty but light.
• Onion (chopped): Brings aromatic sweetness and depth to the chili.
• Canned diced tomatoes (14.5 oz): Provides a juicy, tangy foundation.
• Pumpkin puree (15 oz): The star ingredient; adds creaminess and seasonal flair.
• Chili beans (15 oz): Classic chili texture with a punch of fiber.
• Black beans (15 oz): Adds hearty texture and earthy flavor.
• Brown sugar (3 tablespoons): Balances spices and enriches the flavor.
• Pumpkin pie spice (1 tablespoon): Delivers warm, cozy autumn spice notes.
• Chili powder (1 ½ tablespoons): The essential kick to make this chili sing.

How to Make Crockpot Pumpkin Chili

Step 1: Brown the Turkey and Onion

Start by heating the olive oil in a skillet over medium heat. Once the oil is hot, add the ground turkey and chopped onion. Cook until the turkey breaks apart into crumbly bits and loses any pink color. This step is crucial to develop that deep, savory flavor before everything simmers in the crockpot.

Step 2: Combine Ingredients in the Crockpot

Transfer the cooked turkey and onions to your slow cooker. Add the diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Give it a good stir to mix all those lovely flavors together before cooking.

Step 3: Slow Cook to Perfection

Set your crockpot to the low heat setting and cover it. Let it cook for about 3 hours. This slow cooking allows the spices to meld with the pumpkin and beans wonderfully, resulting in a chili that’s thick, rich, and deeply flavorful without fuss or stress.

How to Serve Crockpot Pumpkin Chili

Garnishes

To elevate your Crockpot Pumpkin Chili, think fresh and bright garnishes. A sprinkle of chopped cilantro or green onions adds vibrant color and freshness. A dollop of sour cream or a sprinkle of shredded cheese brings a creamy, cooling balance to the warm, spicy chili. For a bit of crunch, serve with crushed tortilla chips or toasted pumpkin seeds.

Side Dishes

This hearty chili pairs perfectly with cornbread or warm crusty bread to soak up every last bite. A crisp green salad or roasted vegetables also complement the richness of the chili without overwhelming its mellow pumpkin flavor.

Creative Ways to Present

If you’re hosting a cozy dinner or potluck, try serving your Crockpot Pumpkin Chili in mini pumpkin bowls or edible bread bowls for a fun autumn-inspired presentation. Another idea is layering the chili over baked sweet potatoes or topping baked fries for a delightful twist.

Make Ahead and Storage

Storing Leftovers

Crockpot Pumpkin Chili stores beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers a delicious lunch or dinner option.

Freezing

This chili also freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave a bit of room at the top for expansion.

Reheating

Reheat leftovers gently on the stove over low to medium heat or in the microwave, stirring occasionally. If the chili seems too thick after reheating, add a splash of broth or water to reach your desired consistency.

FAQs

Can I use ground beef instead of turkey?

Absolutely! Ground beef will give the chili a richer, meatier flavor. Just follow the same browning step and adjust seasoning if you like.

Do I need to drain or rinse the canned beans?

It depends on your preference. Rinsing the beans reduces excess sodium and can make the chili less thick, while draining but not rinsing keeps more flavor and a thicker texture.

Is canned pumpkin puree the same as fresh pumpkin?

Canned pumpkin puree is cooked and smooth, making it perfect for chili. Fresh pumpkin needs to be cooked and pureed before using and can alter the texture slightly.

Can I make this chili vegetarian?

Yes! Substitute the ground turkey with a plant-based meat or increase the beans and add extra vegetables for a hearty vegetarian version.

How spicy is this crockpot pumpkin chili?

This chili has a mild to moderate heat thanks to the chili powder. Adjust the amount or add a pinch of cayenne if you want more kick.

Final Thoughts

This Crockpot Pumpkin Chili is a delightful surprise in a bowl that warms your heart and satisfies your taste buds. It’s super simple to make, uniquely flavorful, and perfect for those chilly days when you crave something both comforting and a little different. I can’t wait for you to give it a try and enjoy every cozy, spoonful of this seasonal treat with your loved ones.

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