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Crowd-Pleasing Crockpot Pumpkin Turkey Chili (No Beans)

Crockpot Pumpkin Turkey Chili - featured image
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This velvety, rich pumpkin turkey chili is a hearty, no-bean stew that’s perfect for fall gatherings. The crockpot does all the work, delivering deep, smoky flavor with a touch of sweetness from roasted pumpkin puree.

Ingredients

Scale
  • 1 ½ pounds ground turkey (93% lean preferred)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 can (15 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 ounces) tomato sauce
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, fresh cilantro, diced avocado, tortilla chips

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until browned and no longer pink (6-8 minutes). Drain excess fat, leaving a little in the pan.
  2. Add diced onion to the skillet with the turkey and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the turkey mixture. Stir constantly for about 1 minute to bloom the spices.
  4. Transfer the turkey mixture to a 6-quart or larger slow cooker. Add pumpkin puree, fire-roasted tomatoes (with juices), tomato sauce, and chicken broth. Stir until pumpkin is fully incorporated.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir halfway through if possible.
  6. About 15 minutes before serving, stir in apple cider vinegar. Taste and adjust seasoning with additional salt or cumin if needed.
  7. Ladle chili into bowls and serve with desired toppings.

Notes

For best flavor, brown the turkey in a skillet rather than the slow cooker. Toast spices in a dry pan for 30 seconds before adding for extra depth. Chili tastes even better the next day. To thicken, mash some pumpkin against the side of the slow cooker or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. For a vegetarian version, swap turkey for two cans of drained black beans or plant-based crumble and use vegetable broth.

Nutrition

Keywords: pumpkin turkey chili, crockpot chili, no bean chili, fall chili, slow cooker chili, healthy chili, gluten-free chili

Find it online: https://clunkcook.com/crowd-pleasing-crockpot-pumpkin-turkey-chili-no-beans/