September 10, 2026

Easy Crockpot Pumpkin Turkey Chili (No Beans)

Ready In

Servings

Difficulty

It was 11:47 PM on a particularly damp Tuesday, and I was hit with a craving for chili so specific and so loud it felt like a physical need. The kind of chili that’s thick, meaty, and deeply spiced—something that would warm you from the inside out. But, of course, I didn’t have any canned beans in the pantry (who forgets the beans for chili?), and I definitely didn’t have the energy to stand over a stove for an hour. What I did have was a pound of ground turkey, a can of pumpkin puree that was a leftover from a pie experiment gone wrong, and a slow cooker that I honestly use more as a decorative countertop piece than an actual appliance. The idea felt a little weird, honestly—pumpkin in chili? It sounded like something a wellness influencer would make. But it was late, I was hungry, and the rules of daytime cooking don’t apply after 11 PM. I figured if it was a disaster, there was no one around to witness it. So I just started tossing things in the crockpot, hoping for the best. That weird, impulsive, slightly unhinged experiment turned into my absolute favorite fall dinner. This Easy Crockpot Pumpkin Turkey Chili (No Beans) is proof that the best recipes come from desperation, a fully stocked spice rack, and a complete disregard for conventional culinary wisdom.

Why You’ll Love This Recipe

I’ve made this chili for dinner parties, for meal prep Sundays, and for those nights when I just need to throw something in a pot and walk away. It’s never let me down. Here’s why this version is different from every other chili recipe you’ve seen.

Comfort in a Bowl: The pumpkin doesn’t make it taste like a pie. It melts into the background, adding a velvety richness and a subtle sweetness that balances the smoky, savory spices. It’s comfort food that feels a little bit fancy.
No Beans, No Problem: This is a bean-free zone. For those of you who love a thick, meaty chili without the filler, this is your new go-to. It’s all about the turkey and the rich, complex sauce.
Set It and Forget It: The crockpot does all the heavy lifting. You just brown the meat, dump everything in, and let it simmer for a few hours. It’s the ultimate hands-off dinner for busy weeknights.
Packed with Flavor: We’re using a serious spice blend here—smoked paprika, cumin, chili powder, and a touch of cinnamon. It creates a depth of flavor that tastes like it’s been simmering all day, even if you only had an hour.
Healthy-ish and Satisfying: Lean ground turkey keeps it light, while the pumpkin adds a load of vitamin A and fiber. You can feel good about eating a big bowl of this, especially on a chilly evening.
Crowd-Pleaser (Seriously): I’ve served this to skeptical friends who “don’t like pumpkin,” and they’ve all asked for the recipe. It’s that good.

What Ingredients You Will Need

This recipe uses simple, real ingredients that come together to create something truly special. Most of these are pantry staples, which makes it perfect for those nights when you don’t want to make a special trip to the store. Let’s break down what you need and why.

For the Chili Base:
- 1 tablespoon olive oil – For browning the turkey. You can also use avocado oil or a splash of water to dry-sauté.
- 1 large yellow onion, diced – Adds a savory, aromatic base. A sweet onion works great here too.
- 3 cloves garlic, minced – Because no chili is complete without it. Don’t skip the fresh stuff if you can help it.
- 1.5 pounds lean ground turkey (93/7) – I prefer lean turkey so I don’t have to drain a lot of fat. Ground chicken or even lean ground beef would work well.
- 1 can (15 oz) pure pumpkin puree – This is the star. Make sure you grab pure pumpkin puree, not pumpkin pie filling. Libby’s is my go-to brand for consistent texture.
- 1 can (14.5 oz) fire-roasted diced tomatoes – Fire-roasted adds a smoky depth that regular diced tomatoes just can’t match. Don’t drain them—the liquid is flavor.
- 1 cup low-sodium chicken broth – This helps thin the chili to the perfect consistency. Vegetable broth works too.
The Spice Blend (This is Key):
- 2 tablespoons chili powder – The backbone of the chili. I use a mild blend, but feel free to use a hot one if you like heat.
- 1 tablespoon smoked paprika – This is non-negotiable. It gives the chili a deep, campfire-like smokiness.
- 1 tablespoon ground cumin – Earthy and warm, cumin is essential in any chili.
- 1 teaspoon dried oregano – A little bit of an Italian twist that works beautifully with the other spices.
- 1/2 teaspoon ground cinnamon – Don’t skip this! It sounds weird, but it enhances the sweetness of the pumpkin and adds a subtle warmth that makes people say, “What is that amazing flavor?”
- 1/2 teaspoon cayenne pepper (optional) – For a kick of heat. I add it when I’m feeling brave.
- 1 teaspoon salt – Start with this and adjust at the end.
- 1/2 teaspoon black pepper – Freshly ground is always best.
For Garnish (Optional but Recommended):
- Plain Greek yogurt or sour cream – For a cool, creamy contrast.
- Fresh cilantro, chopped – Adds a pop of freshness.
- Shredded cheddar cheese – Because chili and cheese are a perfect pair.
- Sliced jalapeños – For extra heat and crunch.
- Diced avocado – Adds healthy fats and a creamy texture.

Equipment Needed

You don’t need a professional kitchen to make this chili, which is exactly how I like it. Here’s what you’ll need:

Large Skillet or Dutch Oven: For browning the turkey and sautéing the onions. A cast-iron skillet is my favorite for getting a good sear.
Slow Cooker (4 to 6 quarts): The star of the show. Any standard crockpot will work. I use a 6-quart model, and it holds this recipe perfectly.
Wooden Spoon or Spatula: For breaking up the turkey as it browns.
Measuring Cups and Spoons: For accuracy, especially with the spices.
Chef’s Knife and Cutting Board: For prepping the onion and garlic.
Can Opener: A simple tool, but a necessary one.

If you don’t have a slow cooker, you can absolutely make this on the stovetop in a large pot. Just simmer it covered for about 45 minutes to an hour, stirring occasionally. The texture will be just as good, though you’ll need to keep an eye on it.

Preparation Method

crockpot pumpkin turkey chili no beans preparation steps

This is where the magic happens. Follow these steps, and you’ll have a pot of chili that tastes like it’s been simmering all day, even if you’re short on time.

Brown the Turkey and Aromatics: Heat the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until it starts to soften and turn translucent. Your kitchen should start smelling savory and sweet. Add the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn. Then, add the ground turkey. Break it up with your wooden spoon and cook for 5-7 minutes, until it’s no longer pink. You don’t need to cook it all the way through, as it will finish in the slow cooker. If there’s a lot of liquid, drain it off (I usually don’t need to with lean turkey).
Build the Flavor Base: Transfer the cooked turkey and onions to your slow cooker. Now, add all your spices directly to the meat: the chili powder, smoked paprika, cumin, oregano, cinnamon, cayenne (if using), salt, and pepper. Stir everything together well. This step is crucial—coating the meat in the spices first ensures they bloom and release their full flavor. You’ll notice the color of the meat deepen immediately.
Add the Liquids and Pumpkin: Pour in the can of fire-roasted diced tomatoes (with their juices) and the can of pumpkin puree. Stir until the pumpkin is fully incorporated into the mixture. It will look a bit thick and orange at this point—that’s perfect. Then, pour in the chicken broth and stir again to combine. The chili should look like a thick, chunky soup.
Slow Cook to Perfection: Cover the slow cooker with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I prefer low and slow—it gives the flavors more time to meld together. The chili is ready when it’s thick, bubbly, and the turkey is incredibly tender. Give it a stir halfway through if you’re around, but it’s not strictly necessary.
Final Adjustments: About 15 minutes before serving, taste the chili. This is your chance to adjust the seasoning. Does it need more salt? A pinch more cumin? A little extra cayenne for heat? Trust your taste buds. If the chili seems too thick for your liking, stir in a splash more broth or water. If it’s too thin, let it cook uncovered for the last 20-30 minutes to thicken up.
Serve and Garnish: Ladle the hot chili into bowls. Top with a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, some shredded cheddar, and a few slices of jalapeño. The toppings aren’t just for looks—they add a cool, creamy, and fresh contrast to the rich, smoky chili.

Cooking Tips & Techniques

I’ve made this chili more times than I can count, and I’ve learned a few things along the way. Here are my best tips for guaranteed success.

Don’t Skip the Browning Step: I know it’s tempting to just dump everything in the crockpot raw, but browning the turkey and onions first is non-negotiable. That browning process, called the Maillard reaction, creates hundreds of flavor compounds that you simply can’t get from a slow cooker alone. It’s the difference between a good chili and a great one.
Toast Your Spices (Optional but Amazing): For an even deeper flavor, you can add the spices to the pan with the cooked turkey and stir for about 30-60 seconds before transferring everything to the crockpot. This “blooms” the spices, making them more aromatic and potent. Just be careful not to burn them—they can go from fragrant to bitter very quickly.
My Biggest Mistake: The first time I made this, I used pumpkin pie filling instead of pure pumpkin puree. It was a disaster—sweet, spiced, and completely wrong for chili. Always double-check the label. You want 100% pure pumpkin.
Thickening the Chili: If your chili is too watery at the end, there are a few fixes. You can remove the lid and cook on HIGH for another 20-30 minutes to let some of the liquid evaporate. Alternatively, you can mash a few tablespoons of the cooked chili against the side of the pot with a fork to release the starches from the turkey, which will naturally thicken the broth.
Make It a Meal Prep Hero: This chili tastes even better the next day. The flavors continue to meld and deepen overnight. I always make a double batch on Sunday so I have easy lunches for the week. It freezes like a dream, too.

Variations & Adaptations

One of the best things about chili is how flexible it is. Here are a few ways to make this recipe your own.

Make It Spicier: Add a chopped chipotle pepper in adobo sauce along with the tomatoes for a smoky, intense heat. Or, stir in a diced fresh jalapeño (seeds and all) with the onions.
Add Some Veggies: Diced bell peppers (red, yellow, or green) or a chopped zucchini are great additions. Sauté them with the onions to soften them before adding to the crockpot.
Try a Different Protein: Ground chicken, lean ground beef, or even ground pork would work beautifully. For a vegetarian version, substitute the turkey with two cans of drained and rinsed black beans or lentils, though that would change the “no beans” nature of the recipe.
Sweet Potato Version: For a heartier chili, dice one medium sweet potato into 1/2-inch cubes and add it to the slow cooker with the other ingredients. It will soften and become almost creamy as it cooks, adding natural sweetness and extra body.
Smokier Flavor: If you have a smoked turkey leg or some leftover pulled pork, shred it and stir it in during the last hour of cooking. It adds an incredible, deep smokiness.

Serving & Storage Suggestions

This chili is a meal in itself, but here are my favorite ways to serve and store it.

Serving Ideas: Serve it hot, straight from the crockpot. It’s fantastic on its own, but I love it over a bed of steamed rice, quinoa, or even a pile of crispy tortilla chips for a chili “nachos” situation. A side of warm cornbread is a classic pairing that soaks up every last drop of the broth. For drinks, a cold beer (a lager or a pale ale) or a glass of bold red wine like a Zinfandel is perfect.
Storing Leftovers: Let the chili cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 5 days. The flavor actually improves over time, so don’t be afraid to make it ahead.
Freezing Instructions: This chili freezes beautifully. Portion it into freezer-safe bags or containers, leaving a little room for expansion. It will keep for up to 3 months. To thaw, place it in the refrigerator overnight, then reheat gently on the stovetop or in the microwave.
Reheating: The best way to reheat chili is in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. You can also reheat individual portions in the microwave in 30-second bursts, stirring between each.

Nutritional Information & Benefits

This chili is as good for you as it is delicious. Here’s a quick look at what you’re getting in a serving (about 1.5 cups, without garnishes).

Pumpkin Power: Pumpkin is packed with vitamin A (great for your eyes and immune system), fiber, and potassium. It’s low in calories but high in nutrients.
Lean Protein: Ground turkey is a fantastic source of lean protein, which helps keep you full and supports muscle health.
Dietary Considerations: This recipe is naturally gluten-free, dairy-free (if you skip the cheese garnish), and low-carb (only about 18g net carbs per serving). It’s also a great option for those following a Paleo or Whole30 diet (just skip the beans and use a compliant broth).

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, please don’t! Pumpkin pie filling is pre-sweetened and spiced with things like nutmeg and cloves, which will make your chili taste like dessert. Stick with 100% pure pumpkin puree for the best savory result.

Can I make this chili on the stovetop instead of a slow cooker?

Absolutely. After browning the turkey and onions, add all the remaining ingredients to a large pot. Bring it to a simmer, then reduce the heat, cover, and let it cook for about 45 minutes to 1 hour, stirring occasionally. You may need to add a little extra broth if it gets too thick.

How can I thicken the chili if it’s too watery?

If your chili is too thin at the end of the cooking time, remove the lid and let it cook on HIGH for another 20-30 minutes to allow some of the liquid to evaporate. You can also mash a small amount of the chili against the side of the pot to release starches that will naturally thicken it.

Can I add beans to this recipe?

Of course! If you want to add beans, stir in one can of drained and rinsed black beans or kidney beans during the last 30 minutes of cooking. Just know that it will no longer be a “no-bean” chili.

How long does this chili keep in the refrigerator?

Stored in an airtight container, this chili will stay fresh in the refrigerator for up to 5 days. The flavors actually get better after a day or two, making it a perfect candidate for meal prep.

Conclusion

This Easy Crockpot Pumpkin Turkey Chili (No Beans) is more than just a recipe—it’s a solution for those busy, chilly nights when you need something warm, satisfying, and almost effortless. It’s proof that a few simple ingredients and a little bit of patience can create something truly memorable. I love how it fills the house with that incredible, spicy aroma, and I love even more how it tastes after a long day. So go ahead, give it a try. Throw out the rules, trust the process, and make a big pot of this chili. You might just surprise yourself. And when you do, come back and let me know how it turned out—I’d love to hear about your own late-night kitchen experiments.

Nutrient	Amount per Serving
Calories	~350
Protein	35g
Fat	12g
Carbohydrates	18g
Fiber	6g
Sugar	8g
Sodium	~700mg (varies with broth and salt)

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