Slow Cooker Pumpkin Chili

Cold nights call for a warm cozy chili.  Made with lean ground turkey and lots of great veggies like canned beans and canned pumpkin puree to give it a little something extra.  Made in your slow cooker for easy meal prep on busy days.

This post is sponsored by my friends at Cans Get You Cooking.  All opinions are my own.

Chili is one of my all-time favorite foods come the colder months (really any time of year but it is more socially acceptable now :P).  It is cozy, warm, flavorful and satisfying.  And why not make it even more perfect for fall by adding pumpkin??

Another thing I love about chili is how easy it is to make! You basically dump a bunch of ingredients into your slow cooker, let it do its thing, and then you have a great meal a few hours later! 

For this recipe I partnered with the Cans Get You Cooking and their #CansForComfort campaign to show how I use canned goods in my own go-to comfort foods and a chili recipe was perfect for that.  You will notice in all of my chili recipes (like my traditional chili, and my white chicken chili) I use a lot of canned ingredients.  Why? Because it makes life SO much easier. I am able to buy beans that are ready to go, tomatoes that are pre-diced, and pumpkin that is already pureed.  This cuts down on prep time and makes eating a hearty, comforting and delicious meal so easy and convenient.

Plus, canned foods are just as good for you if not better than fresh produce.  They are harvested at their peak ripeness and then canned in just a few hours, retaining all that great nutritional value.  Plus, because they last longer in your home and are perfectly portioned for recipes, they help prevent food waste too- saving scraps from landfills and making the most of your grocery budget!

Do you use canned goods at home?

Let’s Make Some Slow Cooker Pumpkin Chili!

Okay like I mentioned before, the great thing about chili is it is so easy!  The only work you need to do is sauté your turkey, chop some veggies, and opening some cans 😉

You will start by cooking your turkey and dicing your peppers and onion.  You can cut the veggies however you like, but I like dicing them into little pieces.

Once you have your turkey and fresh veggies in the slow cooker, all that is left is dumping in your canned ingredients and adding your spices! (Just drain and rinse your beans first!)

I added cinnamon and cloves to this recipe to really bring out the fall flavors, so I’d advise not to skip those.  I promise the cinnamon doesn’t make it taste sweet or anything 🙂  But besides that you can always play around with spices to you and your family’s liking.  Not into spice?  Omit the cayenne.  Have something you LOVE to put in your chili?  Go for it!  

I also give two options for cooking.  Both work great so just pick whichever works best for your time line and if you will be there to switch heat levels or not.

And chili is all about the toppings so don’t forget those.  I like to pair mine with some plain greek yogurt as sour cream, dip tortilla chips or crackers into it, and definitely add some cheese!

In addition to the listed ingredients, you will need:

  • a slow cooker
  • a can opener
  • a knife (and cutting board if you are nicer to your countertops than I am)
  • a frying pan, cooking oil, and a spatula for the turkey

I hope this brings you all the warm cozy feels on a cold fall night!

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Slow Cooker Pumpkin Chili

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  • Author: Megan
  • Total Time: 4 hours
  • Yield: 4+ servings 1x
  • Diet: Gluten Free


Gluten Free, Dairy Free, Refined Sugar Free

Cold nights call for a warm cozy chili.  Made with lean ground turkey, lots of great veggies, and pumpkin puree to give it a little something extra.  Made in your slow cooker for easy meal prep on busy days.


  • 1 lb lean ground turkey
  • 2 bell peppers (I used a green and a yellow)
  • 1 small yellow onion
  • 1 (28 oz) can fire roasted diced tomatoes*
  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can white beans
  • 2 tbsp tomato paste
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne
  • Toppings! Ideas: tortilla chips, avocado, cheese, plain greek yogurt/sour cream, green onions, etc.


  1. In a pan over medium heat, cook your turkey until brown.  I like to season with a little extra pepper and garlic powder to get it extra tasty, but you don’t need to!  When fully cooked, transfer to slow cooker.
  2. Dice your peppers and onion, drain and rinse your beans, and add to the slow cooker.
  3. With OUT draining your diced tomatoes, add to the slow cooker.
  4. Then add the remaining ingredients (pumpkin, tomato paste, seasonings) and stir to combine.
  5. Cooking Options:
    1. Cook on low for 6 hours
    2. Cook on high for two hours, and then low for two hours.


*if you can only find 14.5 oz cans you can use that and it will be fine!  You can also use regular if you can’t find fire roasted

  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American


  • Serving Size: 1 cup

If  you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!


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