Recipe of the Month · October 2026

Slow-Cooker Pumpkin Turkey Chili

Serves 6 · 15 minutes prep, then let it simmer

This is the pot you start in the morning and come home to. Ground turkey, beans, and a can of pumpkin simmer all day into a cozy, lightly spiced chili that is perfect for a chilly October evening or a game-day crowd. It fills the house with the smell of fall, comes together in about fifteen minutes of hands-on work, and always seems to disappear. Set out the toppings and let everyone build their own bowl.

Why this recipe works

The secret ingredient is the pumpkin. Plain canned pumpkin, not pie filling, melts into the broth and gives the chili a rich, velvety body without a hint of sweetness. It also sneaks in extra nutrition, which is a nice bonus on a busy weeknight. Lean ground turkey keeps it lighter than a classic beef chili, and the slow cooker does the real work, giving the spices hours to bloom and the flavors time to come together while you go about your day.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 ounces) pumpkin puree (not pie filling)
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, green onions, cilantro

Steps

1. Heat the olive oil in a skillet over medium-high heat and brown the ground turkey with the onion and garlic until cooked through, about 6 to 8 minutes.
2. Transfer the turkey mixture to the slow cooker. Add the bell pepper, pumpkin puree, diced tomatoes, black beans, kidney beans, chicken broth, and all the spices. Stir well.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until thickened and the flavors have melded.
4. Taste and adjust salt and pepper. Serve hot with your favorite toppings.

Tips for the best batch

Browning the turkey before it goes in the slow cooker is worth the extra pan. It builds a deeper, savorier flavor than adding the meat raw. Do not skip the smoked paprika and cinnamon either, since those warm spices are what make this chili taste like fall rather than a summer cookout. If the finished chili is thinner than you like, leave the lid off for the last thirty minutes to let it reduce. If it is too thick, stir in a little more broth until it is just right.

Make it your own

Swap the turkey for ground beef or leave the meat out entirely for a vegetarian pot, adding an extra can of beans in its place. Toss in a diced jalapeno or a pinch of cayenne for heat, a splash of lime at the end for brightness, or a handful of corn for sweetness. This recipe is forgiving, so use it as a base and make it fit your family’s taste.

Serving, storing, and freezing

Set up a simple toppings bar with shredded cheese, sour cream, green onions, and cilantro, and add cornbread or tortilla chips on the side for a crowd. Leftovers keep in the fridge for up to four days and honestly taste even better the next day once the flavors have settled. To freeze, let the chili cool, portion it into airtight containers, and store for up to three months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if it has thickened.

Perfect for gathering at home

There is something about a big pot of chili that brings people together, whether it is a Sunday game, a Halloween night before trick-or-treating, or a quiet family dinner as the evenings cool off. That is really what a home is for, a place to gather the people you love around a good meal. From all of us at NestMade, we hope this one earns a spot in your fall rotation.

Common questions

Can I prep this chili ahead of time?

Yes. Brown the turkey and chop your vegetables the night before, store them in the fridge, and add everything to the slow cooker in the morning so dinner is ready when you get home.

Can I make pumpkin turkey chili on the stovetop instead of a slow cooker?

Yes. Brown the turkey and onion in a pot, add the remaining ingredients, and simmer covered for 35 to 45 minutes, stirring now and then, until thickened and the flavors come together.

Does pumpkin make chili taste like dessert?

No. Plain canned pumpkin (not pie filling) adds body and a subtle earthiness, not sweetness. It makes the chili rich and velvety while keeping it savory.

Can I freeze pumpkin turkey chili?

Yes. Let it cool, then freeze in airtight containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened.