Slow-Cooker Turkey Pumpkin Chili With White Beans

This slow-cooker turkey pumpkin chili is savory, gently spiced and thickened with pumpkin puree. The pumpkin adds body without making the chili taste like dessert, while white beans and ground turkey make it a satisfying one-pot dinner. Set out toppings so everyone can build a bowl their own way.

Recipe at a glance

Yield: 6 servings
Prep: 20 minutes
Slow cooker: 4 hours on high or 7 to 8 hours on low

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds lean ground turkey
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1/2 lime

Slow-cooker directions

1. Heat olive oil in a skillet over medium heat. Add the turkey and onion. Cook, breaking the turkey into small pieces, until no pink remains, about 6 to 8 minutes. Stir in the bell pepper and garlic for the last minute.
2. Transfer the turkey mixture to a 5- to 6-quart slow cooker. Add pumpkin, beans, tomatoes, broth, tomato paste, chili powder, cumin, smoked paprika, salt and pepper. Stir well.
3. Cover and cook on low for 7 to 8 hours or high for about 4 hours. The chili is ready when the vegetables are tender and the flavors have blended.
4. Stir in lime juice. Taste and adjust salt, pepper or chili powder. If you prefer a thicker chili, remove the lid for the final 20 minutes or mash a few beans into the broth.

Stovetop option

Brown the turkey and onion in a large Dutch oven, then add the remaining ingredients except the lime. Bring to a gentle simmer, cover partially and cook for 30 to 40 minutes, stirring occasionally. Finish with lime juice.

Topping ideas

Try diced avocado, chopped cilantro, sliced green onion, plain Greek yogurt, shredded cheddar, or crushed tortilla chips. A squeeze of lime brightens the pumpkin and cumin.

Storage and meal prep

Cool leftovers promptly and refrigerate in a sealed container for up to 4 days. Reheat on the stove over medium-low heat, stirring often, or microwave individual bowls until steaming hot. Freeze portions for up to 3 months; thaw overnight in the refrigerator. Add a splash of broth when reheating if the chili thickens.

Frequently asked questions

Can I taste the pumpkin? It mainly adds a mellow, earthy flavor and a thick texture. The chili spices, tomatoes and lime keep the bowl savory.

Can I use ground chicken? Yes. Brown it fully before adding it to the slow cooker. Ground poultry should reach 165°F.