Comforting and warm, this easy to make Slow Cooker Paleo Pumpkin Chili with Turkey is a crowd pleaser for dinner, or perfect to feed the masses on gameday!
This Paleo Pumpkin Chili recipe makes A LOT. Prep it in your slow-cooker, and you’ve got a feast for the week, or a crowd for the weekend.
Have you ever added pumpkin puree to your chili? Canned pumpkin adds such a warm and rich hearty layer without even trying. Plus! The color is so festive, and is the perfect filling and hearty slow-cooker meal for fall.
I love making a batch of chili over the weekend to enjoy for Sunday Funday – because you know I’m all about that football food. But I also love love making chili on a Sunday to meal prep for the week ahead. To me, any chili is better the longer it simmers, allowing the flavors to come together and really deepen, and so utilizing the slow-cooker for this Paleo Pumpkin Chili with Turkey is a no-brainer. Plus, the slow-cooker is just easy.
What goes into this Pumpkin Turkey Chili:
- 1 medium yellow onion – diced
- 4 garlic cloves – minced
- 1 bell pepper – diced (green or red)
- 2 lbs ground turkey – 93/7 suggested
- 2 tablespoons cumin
- 1 tablespoons smoked paprika
- 1 tablespoons coriander
- 28 oz. can crushed tomatoes
- 2- 14.5 oz. cans pumpkin puree
- 4 cups chicken broth – can also use veggie broth
- Salt and pepper – to taste
- pumpkin seeds, diced avocado, coconut cream, cilantro, jalapeno, for garnish
I love adding broth to any tomato based chili recipe – it helps cut the acidity and simmers really well.
This Slow Cooker Paleo Pumpkin Chili with Turkey is a beanless chili, making it not only paleo and clean, but low-carb friendly (10 net carbs) and whole30 compliant if you’re currently on the whole30 diet.
What toppings work with this Paleo Pumpkin Turkey?
I like to top my bowl of Paleo Pumpkin Chili with fresh cilantro, diced avo, fresh lime, and pumpkin seeds (pepitas). For a little cream, you can drizzle in full fat coconut milk. Jason asked what the salad was on top of our chili, which, whatever, but it’s pretty for garnish, and you’ll just want to mix it all in before digging in – with a big spoon.
If you’re more into keto than paleo, you could use sour cream or Greek yogurt, as well as shredded cheddar. You do you. If you’re making this Slow Cooker Paleo Pumpkin Chili with Turkey for football watching, definitely snag a bag of tortilla chips! Siete are a good option for those following a Paleo diet.
items used to make this recipe:
- skillet (for turkey)
- slow-cooker
slow cooker paleo pumpkin chili with turkey
Ingredients
- 1½ tablespoon extra-virgin olive oil
- 1 medium yellow onion - diced
- 4 garlic cloves - minced
- 1 bell pepper - diced (green or red)
- 2 lbs ground turkey - 93/7 suggested
- 2 tablespoons cumin
- 1 tablespoons smoked paprika
- 1 tablespoons coriander
- 28 oz. can crushed tomatoes
- 2- 14.5 oz. cans pumpkin puree
- 4 cups chicken broth - can also use veggie broth
- Salt and pepper - to taste
- pumpkin seeds, diced avocado, coconut cream, cilantro, jalapeno, for garnish - optional
Instructions
- In a large skillet, heat oil over medium-high heat. Once hot, add onion and garlic; cook and stir 3-4 minutes or until tender and fragrant.
- Working in batches if necessary, cook turkey in the same skillet over medium-high heat for 8-10 minutes or until no longer pink, breaking into crumbles. Remove from skillet and transfer meat and onion/garlic combo to slow-cooker.
- To slow-cooker, stir in spices, crushed tomatoes, pumpkin, broth, bell pepper, salt and pepper. Mix well to combine.
- Cover with lid, and cook on low 6-8 hours. The longer it cooks, the richer the flavor!
- Serve with garnishes of choice (pumpkin seeds, avocado, coconut cream, jalapeno, etc.) and dig in. Can also be made in advance and will freeze well.
Notes
Nutrition
other slow-cooker recipes to make right now:
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