Pumpkin Turkey Crockpot Chili

It’s Fall, y’all – and we’re pumped. Pumped for pumpkin, that is! If you, too, have a passion for pumpkin, this Pumpkin Turkey Crockpot Chili is for you.

Pumpkin is a ridiculously healthy food and one of our cleanse and 80:20 favorites – especially this time of year! It’s full of fiber, beta-carotene, vitamin C, magnesium, potassium, and B vitamins. Plus it makes an easy base for sweet and savory recipes alike, so keeping a can of pumpkin stocked in the pantry is always a good plan.

Pumpkin Turkey Chili

So if you’re already stocked up on pumpkin, check out our Pumpkin Turkey Crockpot Chili recipe below. This cozy family-friendly crockpot chili is a great way to celebrate the pumpkin madness of fall. It’s the perfect quick set-it-and-forget-it meal when you don’t have a lot of time to cook in the evening.

This chili is a family-favorite in Jo’s household! Plus it’s quick and easy, making it one of mama’s faves too.

And if you’re thinking ahead to Halloween, this chili also makes a great pre-festivities meal to warm little bellies before they head out into the night for trick-or-treating.

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

And let us know if there’s a pumpkin recipe you’d like us to give a Conscious Cleanse makeover! We love giving you whole-food spins on your faves.

With pumpkin spice and everything nice,

The Conscious Cleanse Team

Pumpkin Turkey Crockpot Chili

Yield: 8 servings


  • 2 tbsp 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 tbsp 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.

If you enjoyed this recipe, we invite you to join our online community! When you sign up you’ll receive regular healthy lifestyle tips and new recipes. As a welcome-gift, we’ll send you our FREE Healthy Soup eCookbook, a collection of some of our favorite soup recipes.

Welcome! We’re so glad you’re here.

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Showing 17 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! :)

  • Kristen Muench

    I made this just the other day. It was FABULOUS! I fed it to a new friend who happened to drop in, and she took the remaining bit of it home with her. Then she asked for the recipe, too, so I gave her all your info and told her about you. Cheers! and thank you for making my life healthier.

    • Jo Schaalman

      I love hearing that! I’m so glad you enjoyed and shared with your friend. Thanks for being part of the community!

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