Slow Cooker Pumpkin Chili


Slow Cooker Pumpkin Chili

Well, the weather is finally realizing that it is indeed November and that it should probably get right with the season. And what do we all do when the weather gets chilly? Whip out those crockpots and slow cook EVERYTHING. Not only is it "slow cook everything" time, it's prime pumpkin season. We're all just cramming three months worth of pumpkin recipes into one mildly cool November, because let's face it, it just doesn't feel right to sip a Pumpkin Spice Latte when the thermometer...jk, when our weather app reads "88 degrees." 

So, may I present to you, slow cooker pumpkin chili! 

This chili is a magnificent addition to your recipe collection for any and all occasions. Although with this specific batch, I used meat, it could stand alone as a vegan/vegetarian option. The pumpkin gives it a fantastic meaty base and it is extremely filling as well as nutritious. This does make quite a bit, so be prepared to take it to a large party or freeze it.

Slow Cooker Pumpkin Chili

Adapted from The Seasoned Mom


  • 2 lbs lean ground turkey

  • 1 Tbsp extra virgin olive oil

  • 2 Tbsp Worcestershire sauce (omit for vegan option) 

  • 1 yellow onion, diced

  • 2 cans (15oz) pinto beans (drained & rinsed)

  • 2 cans (15oz) yellow corn (drained)

  • 2 cans (14.5oz) diced tomatoes

  • 1 can (15oz) pumpkin puree

  • 1/4 cup red wine

  • 6 cups chicken broth (or vegetable if doing vegan option)

  • 6 Tbsp chili powder (or to taste)

  • 1 tsp garlic, minced

  • 1 tsp salt (or to taste)

  • 1/2 tsp ground black pepper

  • 1/2 tsp cayenne pepper


  1. In a large skillet (or stove safe slow cooker like my All-Clad), heat olive oil over medium heat. Add ground turkey and drizzle Worcestershire sauce over it. Cook until no longer pink. Drain fat off and transfer meat to a 5-6-quart slow cooker (or place back in slow cooker shell).
  2. Add remaining ingredients. Stir to combine.
  3. Cover and cook on low for 4-6 hours, checking taste along the way. Add more spice or salt, as needed.
  4. If the chili appears too thick, add more broth or water to thin it out. 
  5. Top individual bowls off with sour cream, cheese, tortilla chips, or your favorite chili topping. Serve & enjoy!