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Easy Crockpot Pumpkin Turkey Chili (No Beans)

crockpot pumpkin turkey chili no beans - featured image
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A thick, meaty, and deeply spiced chili made with lean ground turkey and pumpkin puree, slow-cooked to perfection. This bean-free chili is the ultimate hands-off dinner for busy weeknights, offering a velvety richness and a subtle sweetness that balances smoky, savory spices.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 pounds lean ground turkey (93/7)
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (14.5 oz) fire-roasted diced tomatoes (undrained)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Plain Greek yogurt or sour cream (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Sliced jalapeños (for garnish)
  • Diced avocado (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the ground turkey to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until no longer pink. Drain excess liquid if necessary.
  3. Transfer the cooked turkey and onions to a slow cooker. Add the chili powder, smoked paprika, cumin, oregano, cinnamon, cayenne (if using), salt, and black pepper. Stir to coat the meat evenly.
  4. Add the fire-roasted diced tomatoes (with juices) and pumpkin puree. Stir until the pumpkin is fully incorporated. Pour in the chicken broth and stir again to combine.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chili is thick and bubbly.
  6. About 15 minutes before serving, taste and adjust seasoning as needed. If the chili is too thick, add a splash more broth; if too thin, cook uncovered for 20-30 minutes.
  7. Ladle the chili into bowls and garnish with Greek yogurt or sour cream, fresh cilantro, shredded cheddar cheese, sliced jalapeños, and diced avocado as desired.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. For a deeper flavor, toast the spices in the skillet for 30-60 seconds after browning the turkey. This chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin turkey chili, crockpot chili, no bean chili, slow cooker chili, healthy chili, fall chili, turkey chili recipe

Find it online: https://fizzlefork.com/easy-crockpot-pumpkin-turkey-chili-no-beans/