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Slow Cooker Black Bean Pumpkin Turkey Chili

Slow Cooker Black Bean Pumpkin Turkey Chili

Prep time 15 minutes
Cook time Varies
Ready in 3 hours
Makes 4 servings


  • 1 tablespoon olive oil
  • 1 pound extra lean ground turkey (99%)
  • 1 medium white onion, chopped
  • 1 jalapeno, seeded and finely diced
  • 3 garlic cloves, minced
  • 2 1/2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon red cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 2 tablespoons pure maple syrup (or brown sugar)
  • 1 (28 oz) can diced tomatoes (preferably no salt added)
  • 3/4 cup low sodium chicken broth
  • 1 (15 oz) can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
  • 1 (15 oz) can black beans, rinsed and drained


  • cilantro
  • sour cream (or Greek yogurt)
  • guacamole
  • cheddar cheese


1. Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes).
2. Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker.
3. Add the remaining ingredients to the slow cooker: maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined.
4. Cover and cook for 6-7 hours on low or 2-3 hours on high.
5. Once chili is done, distribute into bowls (or do a meal prep) and top with fixin's such as cilantro, Greek yogurt and cheddar cheese. (It's really, really good with a sharp cheddar!).
6. Makes 4 servings. Double the recipe for a crowd!
Recipe by Monique Volz of