Pumpkin Chili That’ll Make You Wish Fall Lasted Forever 🍂

Okay, so do you ever get that cozy fall vibe and just wanna stuff your face with something warm and spicy? Same! I mean, who doesn’t love a good chili to curl up with when it’s chilly outside? Like, bring on the blankets and the Netflix, right? Anyway, I’ve got this super easy Crockpot Pumpkin Chili recipe that’s like a hug in a bowl. Seriously!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this: I’m at the grocery store, running around like a headless chicken because I forgot my list (classic). I grabbed a pound of ground turkey, an onion, and all those canned goodies. You know the ones—14.5 oz. of diced tomatoes, 15 oz. of pumpkin puree (yeah, we’re going pumpkin crazy!), 15 oz. of chili beans, and, oh, 15 oz. black beans too. Don’t forget the spices! You need brown sugar (3 tablespoons, thank you very much), pumpkin pie spice (it’s 1 tablespoon), and chili powder (1.5 tablespoons). Seriously, I felt like a spice ninja as I zipped through the aisles!

So Here’s Why I Make This Constantly

Okay, so here’s the deal. I started making this chili a few years ago when my friend had this epic chili cook-off (I totally lost, but it was fun). I thought, “Why not throw some pumpkin in there? It’s fall!” And guess what? It was a total game changer. It adds this creamy sweetness that balances out the spice—like a flavor party in your mouth! Plus, it’s super easy to make in the crockpot, which is my best friend during those busy weeks. I can dump it all in, go on with my life, and come back to a warm bowl of heaven. Also, my kids love it, and I’m like, “Yasss, eat your veggies!”

(Another beautiful shot because we can’t get enough!)

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up! Here’s the golden nugget: Sauté the onion and turkey before tossing it in the crockpot. I know, I know, it adds a step, but trust me, it’s worth it. It brings out all those yummy flavors and keeps the meat from being all weird and mushy.

Don’t Mess This Up (My Top Tips)

– Check your chili at the 2-hour mark. Seriously, just peek and give it a stir. I once forgot and ended up with a bottom layer that was kind of burnt… not my proudest moment.
– Adjust the spice level. If you’re feeling wild, toss in some jalapeños or chili flakes. If you’re feeding little ones, maybe hold back on that!
– Canned vs. dried beans? I love using canned because life is too short to soak beans overnight, am I right? But if you’re feeling ambitious, go for dried!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if you miraculously have leftovers (which you probably won’t because it’s that good), just store it in an airtight container in the fridge for up to 5 days. It actually gets better the next day! You can also freeze it for up to 3 months. Just thaw it overnight when you’re ready to chow down again.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into this pumpkin vibe, you should totally try my Sweet Potato Black Bean Tacos or Spicy Butternut Squash Soup. Both are fall faves and super easy! Trust me, you won’t regret it.

So, what’s your go-to cozy meal for the fall? Let’s swap recipes! 🍁🍲

Crockpot Pumpkin Chili

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Warm up your fall days with this hearty Crockpot Pumpkin Chili. This easy-to-make recipe combines the rich flavors of pumpkin with ground turkey and a medley of beans, creating a comforting dish perfect for chilly evenings. With minimal prep time and the convenience of a slow cooker, you can enjoy a delicious, nutritious meal that’s sure to please everyone at the table.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 3 hours 15 minutes
Yield: Serves 6
Category: Dinner
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
14.5 oz diced tomatoes (canned)
15 oz pumpkin puree (canned)
15 oz chili beans (canned)
15 oz black beans (canned or home cooked)
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
1 ½ tablespoons chili powder

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Instructions

In a skillet over medium heat, warm the olive oil. Add ground turkey and chopped onion, cooking until the turkey is crumbly and no longer pink. Drain any excess fat.
Transfer the cooked turkey and onion to a slow cooker. Mix in all remaining ingredients.
Set the crockpot to low heat, cover, and cook for 3 hours.