One of my favorite things to do on a Sunday is make a big batch of chili. I can stand watching football for only a few hours; when it’s on from 11am until 9pm, I have to fill my time with other things. You know, chasing the kiddos around, grocery shopping, cleaning the house, catching up on laundry, cooking while I sip on a glass of wine or two, and getting ready for the week ahead.
There’s nothing better than getting rid of Sunday scaries before they hit you.
Good thing we’ve got this pumpkin turkey chili that’s both sweet and spicy. A nourishing recipe that will cure any Sunday blues.
Thanksgiving is around the corner and I’m sure you’ve got a can of pumpkin lurking somewhere in the back of your cupboard. I know it sounds a little crazy, but the pumpkin is a really lovely addition and creates an uber creamy texture to the turkey chili. Plus, you get loads of vitamins A & C, and that crazy good fiber.
Basically, all I did here was take my favorite healthy turkey chili recipe and switched it up a little with pumpkin, cayenne, cinnamon, and a hint of maple. Er muhhh gawd, it’s gooooddd. Especially with cornbread muffins.
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Ingredients in slow cooker pumpkin turkey chili
This deliciously savory pumpkin turkey chili recipe is filled with cozy spices that give it a sweet & spicy flavor you’ll love. It’s also packed with protein thanks to the turkey and a full can of black beans. Win-win! Here’s what you’ll need to make it:
- Ground turkey: I like to use a 99% lean ground turkey in this recipe.
- Veggies: onion and jalapeño for a hint of spice.
- Garlic: gotta have that garlic flavor.
- Spices: truly the star of the shows. We’re adding chili powder, cumin, cayenne pepper, cinnamon, cloves, salt & pepper.
- Maple syrup: a bit of pure maple syrup adds the perfect amount of sweetness to balance the spices.
- Diced tomatoes: for that chili broth. I recommend using diced tomatoes that have no salt added so that you can control the salt in this chili.
- Chicken broth: use a low sodium chicken broth and adjust seasoning as needed.
- Pumpkin puree: you can use canned pumpkin puree or make your own with this tutorial.
- Black beans: for a delicious boost of fiber and protein.
- To garnish: cilantro, sour cream (or greek yogurt), guacamole or cubed avocado, and shredded cheddar cheese.
Customize this recipe
This pumpkin turkey chili recipe is easy to customize to your taste preferences. Here’s what I can recommend:
- For the ground turkey: feel free to use ground chicken if you’d like!
- Try it vegetarian: alternatively, try my famous Best Vegetarian Chili Ever! Otherwise, you can skip the ground meat and add in an extra can of black beans. Be sure to use vegetarian broth instead of chicken broth.
- Add extra veggies: feel free to add bell pepper and fresh or frozen corn as well.
How to make pumpkin turkey chili on the stovetop
I love making this healthy pumpkin turkey chili in the slow cooker for less clean-up, but you can easily make it on the stovetop:
- Cook the ground turkey. Place olive oil in a large pot over medium high heat. Once the oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes).
- Add the spices. Mix in the chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer.
- Mix the chili together. Instead of transferring to a slow cooker, add the remaining ingredients to the pot: maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined.
- Simmer, taste & enjoy! Bring the chili to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
What to serve with this healthy pumpkin turkey chili
I love enjoying this slow cooker pumpkin turkey chili with sharp cheddar cheese, greek yogurt, avocado and crunchy tortilla chips. You can also serve it with delicious sides like:
Get even more side dishes here!
How to store & reheat pumpkin turkey chili
- In the refrigerator: this healthy pumpkin turkey chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
- In the freezer: can you freeze pumpkin turkey chili? YES! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More pumpkin recipes to try
Get all of my pumpkin recipes here!
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Enjoy! If you make this pumpkin turkey chili recipe, leave a comment & a rating so I know how you liked it. I’d love to see your creation — simply upload a pic to Instagram and tag #ambitiouskitchen!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Slow Cooker Black Bean Pumpkin Turkey Chili
Delicious, healthy slow cooker black bean pumpkin turkey chili bursting with sweet & spicy flavors thanks to hints of maple, cinnamon, chili powder & cayenne. This easy slow cooker pumpkin turkey chili recipe is freezer-friendly and great for busy weeknights! The perfect fall dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound extra lean ground turkey (99%)
- 1 medium white onion, chopped
- 1 jalapeno, seeded and finely diced
- 3 garlic cloves, minced
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- ¼ teaspoon red cayenne pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons pure maple syrup (or brown sugar)
- 1 28oz can diced tomatoes (preferably no salt added)
- ¾ cup low sodium chicken broth
- 1 15oz can pumpkin puree (or 1 ¾ cup fresh pumpkin puree)
- 1 15oz can black beans, rinsed and drained
- To garnish: cilantro, sour cream (or greek yogurt), guacamole and cheddar cheese
Instructions
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Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes).
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Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.
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Add the remaining ingredients to the slow cooker: maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined. Cover and cook for 6-7 hours on low or 2-3 hours on high.
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Once chili is done, distribute into bowls (or do a meal preand top with fixin’s such as cilantro, greek yogurt and cheddar cheese. (It’s really, really good with a sharp cheddar!). Makes 4 servings. Double the recipe for a crowd!
Recipe Notes
See the full post for tips, tricks and storing & freezing instructions.
Nutrition
Serving: 1serving (based on 4)Calories: 368calCarbohydrates: 41.8gProtein: 37.6gFat: 6.2gSaturated Fat: 1.1gFiber: 12.3gSugar: 12.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 12th, 2019, and republished on October 21st, 2024.
