Ingredients
1 lb ground turkey or chicken (or crumbled tofu for vegetarian)
1 can (15 oz) pumpkin puree (100% pumpkin, not pie filling)
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn kernels (canned or frozen)
1 medium onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 cups vegetable or chicken broth
Optional toppings: shredded cheddar, sour cream, tortilla chips, cilantro, lime wedges
Instructions
1. Add ground turkey (or tofu) to a skillet and cook until browned, then transfer to crockpot.
2. Add onion, bell pepper, and garlic; sauté 3 minutes and add to crockpot.
3. Stir in pumpkin puree, diced tomatoes, beans, corn, broth, and all spices.
4. Mix well, cover, and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
5. Taste and adjust seasoning if needed.
6. Serve hot with toppings of your choice.
Notes
Use canned pumpkin puree for the best texture—avoid pumpkin pie filling.
For vegetarian version, skip meat and double beans or add lentils.
Chili thickens as it sits; add broth if reheating leftovers.
Freezes well for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 55mg