Crockpot Autumn Harvest Turkey Chili
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 3 bell peppers, seeded and chopped (any color)
  • 1 jalapeno, chopped (optional)
  • 2 pounds ground turkey (can also use lean ground beef)
  • 2 cups chopped raw butternut squash (or pumpkin)
  • 1 (28 ounce can) crushed tomatoes
  • 1 (28 ounce can) diced tomatoes, drained
  • 1 (15 ounce) can 100% pumpkin puree (not pumpkin pie mix)
  • 2 to 3 cups mixed canned beans, rinsed and drained (kidney, garbanzo, pinto, black, etc.)
  • 1½ teaspoons pumpkin pie spice (or to taste)
  • 1 to 2 tablespoons chili powder (I used 1 tablespoon + 1 teaspoon)
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (or to taste)
  • Hot sauce to taste (optional)
  • 4 cups cooked brown rice or quinoa (or as desired)
  • Toppings (or as desired):
  • Shredded cheddar cheese (or a “Mexican mix”)
  • Plain Greek yogurt
  • Chopped bell peppers
  • Chopped fresh cilantro or parsley
  1. In a large skillet, heat olive oil over medium heat. Sauté onions, peppers and jalapenos (if using) until softened.
  2. Add ground turkey; continue sautéing until browned. Drain.
  3. Add ground turkey-vegetable mixture to crockpot. Add remaining chili ingredients to crockpot (except hot sauce), stirring to combine.
  4. Cook for 1 hour on High setting. Reduce heat to Low setting; cook for about 5 hours. Or cook on Low for 6 to 7 hours. As crockpots vary, adjust cooking time as needed.
  5. Taste; add hot sauce (optional) and adjust seasonings as needed.
  6. Serve chili over brown rice or quinoa along with your family’s favorite toppings.
Recipe by LeMoine Family Kitchen at