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Dinner recipe · from the recipe book

Slow Cooker Turkey Pumpkin Chili

A thick, gently spiced chili where velvety pumpkin and smoky chili powder wrap around hearty ground turkey and tender black beans, with a warm hint of cinnamon.

Slow Cooker Turkey Pumpkin Chili

Ingredients

  • 2 lb900 gGround turkey, 93% lean
  • 2¼ tsp10 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2½ cups425 gBlack beans, canned, drained and rinsed
  • 1¾ cups425 gPumpkin puree, canned
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup240 gLow-sodium chicken broth
  • 2 tbsp16 gChili powder
  • 1½ tbsp8 gGround cumin
  • ¾ tsp2 gGround cinnamon
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the olive oil in a large skillet over medium-high heat. Add the turkey and cook, breaking it up, until browned, about 8 minutes.
  2. Add the onion, bell pepper and garlic to the skillet and cook 3 minutes until fragrant, then transfer everything to the slow cooker.
  3. Stir in the black beans, pumpkin, tomatoes with their juice, broth, chili powder, cumin, cinnamon, salt and black pepper until the pumpkin is evenly mixed in.
  4. Cover and cook on low for 6 hours (or high for 3 to 4 hours), until thick and the turkey reaches 165°F (74°C).
  5. Stir well, adjust the thickness with a splash of water if needed, and ladle into bowls.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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