Easy Slow Cooker Turkey Pumpkin Chili

Easy Slow Cooker Turkey Pumpkin Chili

Everything is Easier in the Slow Cooker (including this Turkey Pumpkin Chili)

 I can only get down with recipes that taste good and don’t keep me in the kitchen all day long. This turkey pumpkin chili totally meets my requirements. Pumpkin puree on its own doesn’t have a ton of flavor so I added loads of veggies plus cinnamon, chili powder, and pumpkin pie spice to give this pumpkin chili a warm, cozy, fall flavor. I used a mix of fresh veggies and canned (which are actually just as fresh because they are canned at their peak levels of ripeness), which is a HUGE time-saver.

You will want to take a few minutes to brown the turkey before putting in the slow cooker, but the results you’ll get taste-wise make it totally worth it. The biggest time-saver here is that you can pretty much throw everything in the slow cooker and let it do its thing. It not only saves time, but I think it really gives the flavors time to develop and infuse and, you know, all that good stuff.

By the way, this recipe is one of 80+ recipes featured in the 4 Weeks to Wellness Cookbook, the companion book to 4 Weeks to Wellness. If you can get down with the information in 4 Weeks to Wellness, you’ll love having a book of recipes that are made with only healthy, whole foods, don’t take a ton of time, and most make enough for lots of leftovers, too! After you make this recipe, check it out. 

Easy Slow Cooker Turkey Pumpkin Chili

Print Recipe 🖨

Time: 7 hours, 15 minutes
Serves: 8


  • 1 tsp coconut oil

  • 1.5 lbs ground turkey

  • 1 small yellow onion, peeled and diced

  • 1 green bell pepper, diced

  • 2 cloves garlic, minced

  • 1, 14.5 oz can diced, fire-roasted tomatoes

  • 2, 4 oz cans diced green chiles

  • 1, 15 oz can pumpkin

  • 1 cup vegetable stock or broth

  • 1 tbsp cinnamon

  • 1/2 tsp pumpkin pie spice

  • 1 tsp chili powder

  • Salt and pepper to taste


  1. Heat oil in a large skillet over medium heat. Add ground turkey and cook for 8-10 minutes, until fully browned. Break up with a large wooden spoon as it cooks.

  2. Set your slow cooker to the low setting. Add turkey and remaining ingredients. Stir well to combine.

  3. Cook on low for 7 hours, until meat is cooked through. Stir well with a large spoon to break up meat and incorporate into chili before serving.

FREEZING INSTRUCTIONS: Allow chili to cool to room temperature. Fill freezer bags (large or individual sized) about 3/4 full and press as much air as possible out of the bag. Label with name of contents and date. Lay flat to freeze. Freeze for up to 2 to 3 months. Defrost in refrigerator overnight or place unopened in a large bowl of warm water to thaw. Reheat in large saucepan or in a microwave-safe container. Add garnish and serve.


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