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Cozy Slow Cooker Pumpkin Chili for a Crowd

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A hearty, crowd-pleasing chili made with ground turkey, pumpkin puree, and three types of beans, slow-cooked to perfection. Perfect for fall gatherings, potlucks, and cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 pounds ground turkey or beef (93% lean turkey recommended)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (28 ounces) crushed tomatoes (San Marzano recommended)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups low-sodium chicken or vegetable broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Sliced jalapeños (for serving)
  • Crushed tortilla chips (for serving)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Brown the meat: Add ground turkey or beef to the skillet with onions and garlic. Break it up with a wooden spoon and cook until no longer pink, about 8-10 minutes. Season with a pinch of salt and pepper. Drain excess fat if needed.
  3. Transfer to slow cooker: Use a slotted spoon to transfer the meat and onion mixture to a 6-quart or larger slow cooker.
  4. Add pumpkin and tomatoes: Scoop pumpkin puree into the slow cooker, followed by crushed tomatoes and diced tomatoes with their juices. Stir until fully incorporated.
  5. Add beans and broth: Drain and rinse all three cans of beans, then add to the slow cooker. Pour in chicken or vegetable broth. Stir to combine.
  6. Season generously: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, pepper, and bay leaves. Stir thoroughly.
  7. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours. Avoid lifting the lid too often.
  8. Check and adjust seasoning: About 30 minutes before serving, remove bay leaves and taste. Adjust salt, add more chili powder for heat, or stir in a pinch of sugar if too acidic. Optionally add a squeeze of lime juice.
  9. Rest and serve: Let chili sit in warm slow cooker for 10 minutes before serving. Ladle into bowls and add desired toppings.

Notes

For best flavor, cook on low. Toast spices in the empty skillet for 30 seconds before adding for extra depth. Do not lift the lid too often during cooking. Chili tastes even better the next day. For stovetop, simmer in a Dutch oven for 45 minutes to 1 hour.

Nutrition

Keywords: slow cooker chili, pumpkin chili, fall chili, crowd-pleasing chili, ground turkey chili, easy chili recipe

Find it online: https://piperplate.com/cozy-slow-cooker-pumpkin-chili-for-a-crowd/