Turkey Pumpkin Chili (Slow Cooker or Stovetop)

This turkey pumpkin chili is a cozy favorite that comes together with less than 10-minutes of hands-on time. Lean ground turkey simmers with a whole can of pumpkin puree, kidney beans, and warm spices for a hearty, satisfying bowl. Make it in the slow cooker, Instant Pot, or on the stovetop and serve with all your favorite toppings!

Easy Turkey Pumpkin Chili in the Slow Cooker, Instant Pot, or Stovetop

There’s something so cozy and nourishing about pumpkin in savory recipes, and my turkey pumpkin chili is one of my favorite ways to use it. A whole can of pumpkin puree adds earthy depth, a creamy texture, and plenty of extra veggies to the pot without anyone even noticing (picky eaters included!). Paired with lean ground turkey, kidney beans, and a simple spice blend of cumin, chili powder, and smoked paprika, it’s hearty, satisfying, and just the right amount of autumnal without tasting like a pumpkin spice latte, if ya know what I mean.

For this version, I skipped the sweet spices to keep the flavor traditional, but if you want to highlight the pumpkin, add ½ teaspoon of ground cinnamon with the other spices. The recipe works beautifully in the slow cooker, Instant Pot, or on the stovetop, so use whatever fits your schedule! And, if you prefer a classic chili without pumpkin, my crockpot turkey chili is another cozy option that comes together just as easily.

Serve this chili with all the toppings: shredded cheese, sour cream, sliced avocado, chopped cilantro, jalapeño, and a big squeeze of lime. It’s just the thing for game day, Sunday supper, or any cozy weeknight. Want to switch up the protein? My slow cooker pumpkin chili with beef is a no-bean version that delivers all the same fall flavors with ground beef instead of turkey. Yum!

Testing Tips for Ground Turkey Pumpkin Chili

• Use a Whole Can of Pumpkin Don’t be tempted to scale back the pumpkin. A full 15-oz can gives the chili body, creaminess, and subtle earthiness without tasting like pumpkin pie. Make sure you grab pumpkin puree, not pumpkin pie filling, which has added sugar and spices!
• Don’t Skip the Lime Juice The splash of fresh lime juice at the end is non-negotiable. It brightens up all the warm, earthy flavors and cuts the richness from the pumpkin. A squeeze on top right before serving takes it even further.
• Cook the Spices Before Adding Liquid Sprinkling the garlic, cumin, chili powder, and smoked paprika over the cooked turkey and sautéing for a minute before adding the tomato sauce unlocks deep, layered flavor. Skip this step and the chili tastes flat.
• Let It Rest Before Serving The chili will look a little thin right out of the pressure cooker. Let it sit uncovered for 10-15 minutes before ladling into bowls and it will thicken up to a perfect spoonable consistency.
• Add Toppings With Contrast This chili loves creamy, crunchy, and fresh toppings to play against the warm spices. I always put out sour cream, sliced avocado, chopped cilantro, and sliced jalapeño so everyone can make their own bowl.

5 stars (4 ratings)

Turkey Pumpkin Chili (Slow Cooker or Stovetop)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Cozy turkey pumpkin chili with ground turkey, kidney beans, and pumpkin puree. An easy fall dinner for the slow cooker, Instant Pot, or stovetop.

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Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 ½ teaspoons kosher salt, divided
• 2 pounds ground turkey meat
• 1 teaspoon granulated garlic powder
• 1 teaspoon cumin
• ½ teaspoon mild chili powder
• 1 teaspoon smoked paprika
• 1 medium red bell pepper, finely chopped
• 1 15-ounce can tomato sauce
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 1 cup chicken stock
• 1 15-ounce can kidney beans, drained and rinsed
• 1 tablespoon fresh lime juice

Equipment

• Instant Pot optional
• Slow Cooker optional
• Dutch Oven optional

Instructions 

Slow Cooker

• Heat the olive oil in a large skillet over medium-high heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook until softened, about 3-5 minutes, stirring occasionally.
• Add the turkey, sprinkle with ¼ teaspoon kosher salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes. Sprinkle in the garlic, cumin, chili powder, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
• Transfer the turkey mixture to a 6-quart slow cooker. Add the bell pepper, tomato sauce, pumpkin, beans, chicken stock, and 1 teaspoon salt, stirring to combine.
• Cover and cook on high for 3-4 hours, or low for 5-6 hours, or until the flavors have melded.
• Uncover and stir in the lime juice. Taste and add additional salt if desired. Serve with toppings of choice.

Stovetop

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook until softened, about 3-5 minutes, stirring occasionally.
• Add the turkey, sprinkle with ¼ teaspoon kosher salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes. Sprinkle in the garlic, cumin, chili powder, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
• Add the bell pepper, tomato sauce, pumpkin, beans, chicken stock, and 1 teaspoon salt, stirring to combine. Bring to a simmer. Reduce heat to medium-low, cover, and simmer for 25-30 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.
• Remove from heat and stir in the lime juice. Taste and add additional salt if desired. Serve with toppings of choice.

Instant Pot

• Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt, and saute for 6 minutes, stirring occasionally.
• Add the turkey, sprinkle with ¼ teaspoon kosher salt, stirring to break into chunks. Saute for an additional 4 minutes, until lightly browned.
• Sprinkle in the garlic, cumin, chili powder, and smoked paprika, and saute 1 minute, until the spices are fragrant.
• Add the bell pepper, tomato sauce, pumpkin, beans, chicken stock and 1 teaspoon salt, stirring to combine.
• Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
• When the pressure cooker timer is done, quick release the pressure.
• Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.

Notes

• The chili will be on the thin side just after cooking. Allow it to sit for 10-15 minutes and it will thicken.
• Optional Serving Suggestions: Chopped cilantro, sliced jalapeno, sliced avocado, sour cream, cheese.

Course: Lunch, Main Course

Cuisine: American, Mediterranean, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 280kcal, Carbohydrates: 5g, Protein: 34g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 113mg, Sodium: 749mg, Potassium: 462mg, Fiber: 1g, Sugar: 2g, Vitamin A: 979IU, Vitamin C: 28mg, Calcium: 44mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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