This tasty pumpkin chili uses pumpkin puree to make a savory dish that your whole family will enjoy.
I use pumpkin a lot in the fall, both for decor and in my recipes, but most of the recipes that I have made in the past have been sweet pumpkin desserts.
There are over 100 types of pumpkins. Some are good for making pumpkin puree to use in recipes like this. Others are better for carving.
All are edible but using a cooking pumpkin makes a better tasting pumpkin chili!
Cooking chili in the crock pot is such a great way to prepare this tasty fall meal.But wait – how do your crock pot meals end up? If they are not living up to your expectations, you may be making one of these slow cooker mistakes.
Pumpkin season is heading towards us at full speed. Before long, you will see recipes for pumpkin and carved pumpkins everywhere. It will be totally unavoidable.
This Crock Pot Pumpkin Chili is a great twist on a classic recipe that is full of the flavors of fall.
Making this Hearty Pumpkin Chili
This Pumpkin Chili comes together easily in a slow cooker. The spice level is on the low side, but if you like yours more spicy, just add more chili powder or red pepper flakes.
You can just put everything in the slow cooker and cover and cook it and the flavors will be great. But caramelize the onions, vegetables and brown the turkey first and you will take this chili to a whole new level.
If you are short of time, do this step the evening before and put it all in the crock pot the next day to cook while you tend to other things.
I used both garbanzo and kidney beans, as well as a wonderful blend of spices, some diced tomatoes and a can of pumpkin puree.
Pumpkin puree is a cooks best friend in the fall. It can be used in both savory and sweet recipes.
You can even make your own pumpkin puree from fresh pumpkins if you like!)
Lime juice and vegetable broth rounds out the sauce mix and ground turkey gives it some extra richness.
Brown the onions, garlic and peppers and add it to the crock pot. Lightly brown the turkey and add this too.
The beans, pumpkin, tomatoes and spices then get added to the crock pot along with the vegetable broth and everything gets a good mix.
The pumpkin chili cooks on low for 6-8 hours and will make your house smell amazing! A half hour before serving, add the lime juice and zest for a bit of extra freshness.
I like to top this hearty pumpkin chili with chopped fresh cilantro, avocado and gluten free tortilla chips. (My favorite are UTZ gluten free multi grain tortillas. They are made with flax seeds, sesame seeds, sunflower seeds, quinoa, corn and brown rice and taste amazing! )
Other nice toppings if you are following a normal diet are sour cream, Greek yogurt, grated cheese and chopped jalapeños.
This chili has a lovely earthy taste with lots of chunky goodness that comes from the beans and ground turkey. It has a nice level of spice that appeals to both me and my husband, who likes a bit more heat.
He just adds extra red pepper flakes to his bowl.
The recipe makes 8 delicious servings which gives me some left overs for the cool fall days ahead.
The links below are affiliate links. I earn a small commission, at no extra cost to you if you purchase through an affiliate link.