Go Back
–+ servings
Crockpot Pumpkin Chili

Crockpot Pumpkin Chili: A Cozy Fall Favorite to Savor

Crockpot Pumpkin Chili is a hearty, dairy-free, and gluten-free meal perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Thickening Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 pound Ground Turkey Can substitute with ground chicken or vegetarian options.
  • 1 Onion, Chopped Yellow or sweet onions work best.
  • 14.5 oz Diced Tomatoes (canned) Use fresh tomatoes for a variation.
  • 15 oz Pumpkin Puree (canned) Fresh pumpkin can be used if pureed.
For the Beans
  • 15 oz Chili Beans (canned) Can substitute with black beans.
  • 15 oz Black Beans (canned or cooked) Kidney or pinto beans can be used as well.
For Sweetness & Spice
  • 3 tablespoons Brown Sugar Maple syrup can be used as a natural alternative.
  • 1 tablespoon Pumpkin Pie Spice Substitute with cinnamon, nutmeg, and ginger if needed.
  • 1.5 tablespoons Chili Powder Adjust to taste for spice preference.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In a skillet, heat olive oil over medium heat. Sauté ground turkey and chopped onion until turkey is cooked and crumbly, about 7-10 minutes.
  2. Transfer the sautéed turkey and onion to the crockpot. Add diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder.
  3. Stir all ingredients together until well combined and the flavors meld.
  4. Cover and cook on low heat for about 3 hours, stirring occasionally.
  5. After 3 hours, adjust seasoning if needed. For a thicker chili, cook uncovered for an additional 30 minutes.
  6. Ladle into bowls and garnish as desired before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftover chili in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat with added water if too thick.

Tried this recipe?

Let us know how it was!