Pumpkin Turkey Chili Crockpot
Warm up your kitchen and your taste buds with this hearty Pumpkin Turkey Chili Crockpot recipe, a creative twist on classic chili that’s both savory and subtly sweet. This slow-cooked dish combines lean ground turkey, creamy pumpkin puree, and protein-packed beans with a medley of bold spices like chili powder, cumin, and a touch of cinnamon for a comforting, autumnal flavor profile. With minimal prep and the convenience of a crockpot, this recipe is perfect for busy weeknights or meal prepping. Top it off with shredded cheese, diced avocado, or a dollop of sour cream to elevate each bowl to chili perfection. Gluten-free, high in protein, and brimming with nutrients, this Pumpkin Turkey Chili is the ultimate cozy dinner idea for the whole family.
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Recipe Information
Ingredients
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 large bell pepper, diced
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- 15 oz canned diced tomatoes
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 1 cup chicken broth
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 0.25 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- optional toppings: chopped cilantro, shredded cheese, sour cream, diced avocado
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up into crumbles with a spoon. This should take about 5-7 minutes.
Transfer the cooked turkey to the crockpot.
In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Transfer the onion, bell pepper, and garlic mixture to the crockpot.
To the crockpot, add the canned pumpkin puree, diced tomatoes (with their juices), black beans, kidney beans, and chicken broth.
Stir in the chili powder, ground cumin, paprika, ground cinnamon, salt, and black pepper.
Mix all ingredients thoroughly to combine.
Set the crockpot to low and cook for 6 hours, or set it to high and cook for 3-4 hours, stirring occasionally.
Taste and adjust seasonings if necessary before serving.
Serve hot with optional toppings such as chopped cilantro, shredded cheese, sour cream, or diced avocado.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 38.5 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4682 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
