Pumpkin Turkey Crockpot Chili

It’s Fall, y’all – and we’re pumped.

Pumped for pumpkin, that is!

While pumpkin is not technically cleanse friendly, it’s still a ridiculously healthy food and one of our 80:20 favorites – especially this time of year!

If you too have a passion for pumpkin and want to fully indulge your pumpkin obsession, we’ve got you covered!

Here’s our lineup of favorite pumpkin recipes:

Pumpkin Spice Green Smoothie
Creamy Pumpkin Sage Soup
Pumpkin Fudge
Nearly Raw Coco Nutty Pumpkin Pie

Pumpkin Turkey Chili

To add to the pumpkin madness, I thought we needed a new family-friendly crockpot recipe, something that will warm little bellies before heading out for trick-or-treating this Halloween.

Check out my new Pumpkin Turkey Crockpot Chili recipe below. This is a family-favorite among my boys! Plus it’s quick and easy, making it one of mama’s faves too.

Now it’s your turn! Are you pumped for pumpkin? Share your favorite recipe in the comment section below.

With pumpkin spice and everything nice,


Pumpkin Turkey Crockpot Chili

Yield: 8 servings


  • 2 TB. coconut oil, separated
  • 2 lbs. ground turkey
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp. cumin
  • 2 (15 oz cans) great northern beans, rinsed and drained
  • 1 (15 oz.) can pumpkin puree
  • 1 TB. chili powder
  • 1 tsp. oregano
  • 1-2 small jalapeños, seeded and finely chopped
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 green onion, chopped for garnish
  • Handful of cilantro, chopped for garnish
  • Salt and pepper to taste
  • Coconut Lime Crema, garnish (optional)

In a large sauté pan melt 1 tablespoon of coconut oil over high heat. Add turkey meat and cook, breaking it up into small pieces until fully cooked, about 5 minutes. Transfer to crock pot.

Add remaining tablespoon of coconut oil to the sauté pan and heat until melted. Add onions and garlic, sautéing for 3-4 minutes or until translucent. Add cumin and sauté another minute. Transfer to crock pot.

In the crockpot, add beans, pumpkin puree, chili powder, oregano, jalapeños, chicken broth and bay leaves. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours.

Before serving, remove bay leaves and adjust chill powder to taste. Garnish with green onions, cilantro and coconut lime crema, if using.

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We’ll also be sure to share new recipes and healthy lifestyle tips. Welcome! We’re so glad you’re here.

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Showing 15 comments
  • Marie Janz

    Thank you so much for posting this! I love chili and have realized tomatoes do not love me. Looking forward to trying this.

    • Jules Peláez

      Yay! Hope you enjoy it!

  • Erica S.

    Just made this yesterday for dinner. Then remembered we had dinner plans for a group outing! Anyhow, lunch today, this is excellent! (I omitted the jalapenos- I don’t like hot!)

    I only had one can of white beans, so subbed in one can black. I added quite a bit more chili powder, and also salt. I used veggie broth instead of chicken.

    I would recommend setting the slow cooker for the low setting for 8+ hours, flavors meld!

    Really, really good. My husband said this is a must make again!

    • Jules Peláez

      Great to hear, Erica! Thanks for posting!

  • Jennifer L

    Super delicious! I was making this Sunday for my lunches during the week. My family assumed it was Sunday Night dinner and devoured it! Husband and kids [age 19 and 23) never knew it was a Conscious Cleanse recipe. My secret.:-) Sadly…not enough for my lunches this week!

  • Anne-Marie McMahan

    What would you substitute for the beans if beans do not like you?

    • Jules Peláez

      Hi Anne-Marie, I would simply omit them. You could also add in a can of diced tomatoes or fresh peppers if you like either of those.

  • Lacy Wurster

    I just made this chili and it is amazing! I am not a tomato fan but love chili so this was a real treat!

    Thank you

    • Jules Peláez

      Awesome! So glad to hear it.

  • Julie K

    Didn’t expect the snow storm, but made the chili last night. Amazing! Rich and just a bit of a kick. Thanks!! You rock the recipes!

    • Jules Peláez

      Nice timing! I’m about to put on a crock pot of our Red Lentil Soup. Enjoy the snow and stay warm. Glad you’re enjoying our recipes! xo

  • Kiran Malancharuvil

    Could you adapt this to be vegetarian by using quinoa instead of turkey?

    • Jo and Jules

      Hi Kiran, That’s a good question. We’ve never tried it that way, but bet it is tasty! You’ll likely want to make the quinoa separate and then combine them. If you try it, let us know what you think.

  • Kerry Barber

    Hi, I just got an instant pot and i’m going to try this in the saute mode and slow cooker mode. I do not do well with kidney beans or lentils, Are great northern beans different from kidney beans, do you think? Thank you! :)

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