Crockpot Autumn Harvest Turkey Chili

Just in time for autumn, I’m thrilled to share my new favorite chili with you! While winter squash dishes that include pumpkin and butternuts abound in fall, they are especially popular now as an addition to chili. Somewhat a traditionalist, I was a bit slow to come around to the idea of including squash in my tried ‘n true turkey chili recipe. (as was my hubby!) Never one to shy away from a culinary challenge, I experimented with this new recipe by adding pumpkin puree, fresh butternut squash and my homemade pumpkin pie spice. My goal was to bring enticing autumn tastes, colors and aromas to our Florida kitchen that we miss when temperatures are still soaring and with no other signs of fall's arrival other than the impending return of our beloved snowbirds! I hope you enjoy my result.

Crockpot Autumn Harvest Turkey Chili

 

Crockpot Autumn Harvest Turkey Chili (18)

Makes 6 to 8 servings

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.)
1 1/2 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

In a large skillet, heat olive oil over medium heat. Sauté onions, peppers and jalapenos (if using) until softened.

Add ground turkey; continue sautéing until browned. Drain.

Crockpot Autumn Harvest Turkey Chili (18)

Add ground turkey-vegetable mixture to crockpot. Add remaining chili ingredients to crockpot (except hot sauce), stirring to combine.

Crockpot Autumn Harvest Turkey Chili (18)

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.

Crockpot Autumn Harvest Turkey Chili (18)

Taste; add hot sauce (optional) and adjust seasonings as needed.

Serve chili over brown rice or quinoa along with your family’s favorite toppings.

Crockpot Autumn Harvest Turkey Chili (18)

Make Ahead and Storage Tips: may be cooked up to 3 days ahead. Chili may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Reheat chili on Low setting of crockpot for about 1 hour or until hot, stirring occasionally. To save time, reheat in a large pot on the stove over medium-low setting for about 20 minutes, stirring occasionally or until hot and bubbly. May be frozen for up to 4 months.

MPM Mini-Bites:

This chili is a snap to make when you have a well-stocked pantry and frig! Make a pot on Sunday for dinner and enjoy it again on Monday after coming home from a tiring day. Add a green salad and you have a delicious dinner that takes just minutes to get on the table.

Prefer to cook on the stove-top? In a large skillet with a lid, heat olive oil over medium heat. Sauté onions, peppers and jalapenos (if using) until softened. Add ground turkey; continue sautéing until browned. Drain and return to skillet. Add remaining ingredients except hot sauce and mix well. Cover; reduce heat to low and simmer for about 45 minutes, stirring occasionally. Taste; add hot sauce (optional) and adjust seasonings as needed.

Why take the time to create your own pumpkin spice mix? Truthfully, it’s easier (and possibly cheaper if you don’t already have the spices) to just pick up one at the market. One word: taste. Trust me, I tried various commercial brands and the difference in flavor between my breads, cakes, muffins, etc. baked with my homemade spice combo and those made with a commercial product was astounding. Try it yourself and prepare to be amazed! Feel free to play around with the proportions of ingredients. Like more cinnamon? Less ginger or allspice? Go for it!

Crockpot Autumn Harvest Turkey Chili (18)

This chili makes a bunch! Depending on the size of your family, there should be enough for two dinners and a couple of lunches for work. Or, if you like, freeze the leftovers in single serve containers for future use.

Got chili lovers in your house? Try my Crockpot Chicken ‘n Sweet Potato Chili, Confetti Turkey Chili or Crockpot Mexican Jumping Bean Chili.

Crockpot Autumn Harvest Turkey Chili
 
Just in time for autumn, I’m thrilled to share my new favorite turkey chili with you! While winter squash dishes that include pumpkin and butternuts abound in fall, they are especially popular now as an addition to chili. Somewhat a traditionalist, I was a bit slow to come around to the idea of including squash in my tried ‘n true turkey chili recipe. (as was my hubby!) Never one to shy away from a culinary challenge, I experimented with this new recipe by adding pumpkin puree, fresh butternut squash and my homemade pumpkin pie spice. My goal was to bring enticing autumn tastes, colors and aromas to our Florida kitchen that we miss when temperatures are still soaring and with no other signs of fall's arrival other than the impending return of our beloved snowbirds! I hope you enjoy my result.
Author:
Serves: 6 to 8
Ingredients
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.)
  • 1 1/2 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
Instructions
  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.
MPM Mini-Bites
Make Ahead and Storage Tips: may be cooked up to 3 days ahead. Chili may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Reheat chili on Low setting of crockpot for about 1 hour or until hot, stirring occasionally. To save time, reheat in a large pot on the stove over medium-low setting for about 20 minutes, stirring occasionally or until hot and bubbly. May be frozen for up to 4 months.

This chili is a snap to make when you have a well-stocked pantry and frig! Make a pot on Sunday for dinner and enjoy it again on Monday after coming home from a tiring day. Add a green salad and you have a delicious dinner that takes just minutes to get on the table.

Prefer to cook on the stove-top? In a large skillet with a lid, heat olive oil over medium heat. Sauté onions, peppers and jalapenos (if using) until softened. Add ground turkey; continue sautéing until browned. Drain and return to skillet. Add remaining ingredients except hot sauce and mix well. Cover; reduce heat to low and simmer for about 45 minutes, stirring occasionally. Taste; add hot sauce (optional) and adjust seasonings as needed.

Why take the time to create your own pumpkin spice mix? Truthfully, it’s easier (and possibly cheaper if you don’t already have the spices) to just pick up one at the market. One word: taste. Trust me, I tried various commercial brands and the difference in flavor between my breads, cakes, muffins, etc. baked with my homemade spice combo and those made with a commercial product was astounding. Try it yourself and prepare to be amazed! Feel free to play around with the proportions of ingredients. Like more cinnamon? Less ginger or allspice? Go for it!

This chili makes a bunch! Depending on the size of your family, there should be enough for two dinners and a couple of lunches for work. Or, if you like, freeze the leftovers in single serve containers for future use.

Got chili lovers in your house? Try my Crockpot Chicken ‘n Sweet Potato Chili, Confetti Turkey Chili or Crockpot Mexican Jumping Bean Chili.

 

Confetti Turkey Chili20

 

 

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Linda Shapiro, Meal Planning Maven

34 Responses

  1. Kecia
    Hearty and packed with flavor! The seasonings are reminiscent of Cincinnati Style Chili, but the rest of the ingredients sure make it special.<br /><br />Thank you Kecia! I had so much fun creating this chili and hope you get to try it someday! ~Linda
  2. Patty Anderson
    What a warm, comforting meal for us snow birds who are stuck in freezing temps!<br /><br />Absolutely Patty! Enjoy! ~Linda
  3. Dan from Platter Tal
    We love turkey chili and this fall version from the crock pot looks perfect fare for the week ahead. Thanks for another mouthwatering dish!<br /><br />Thank you so much for your kind comments. I was at first hesitant to mix in the sweeter tastes that pumpkin and butternut squash provide, but after slow-cooking along with my favorite chili ingredients, a new bowlful of "yum" was created!
  4. Jenny.U
    This soup looks great. I'll have a bowl please!<br /><br />For you, anytime! Enjoy enjoy! Thanks so much for stopping by!
  5. Michelle Nahom
    Looks delicious, Linda! Can't wait to try this one! Going to pick up some ground turkey next time I am in the grocery store. I use pumpkin pie seasoning in our favorite chili here too!<br /><br />Thank you Michelle! I think you will be pleased with wonderful combination of sweet/savory flavors that are created after slow-cooking. Enjoy! ~Linda
  6. Nicole Neverman
    This chili looks fantastic!! I really love all those delicious spices.<br /><br />Thank you Nicole! This was a fun chili recipe to work on due to its unique flavors and textures. ~Linda
  7. Cindy from HunWFD
    I love that you added squash and chickpeas to this chili!<br /><br />Thanks so much! Hope you have the chance to try it sometime! ~Linda
  8. Oh yeah! This is Fall in a Bowl! I love that it can be made ahead. Takes the stress off. Squash and garbanzo are such a healthful combo. Your spice blend has my mouth watering!
    • Linda Shapiro (Meal Planning Maven)
      I bet you will LOVE this chili Kc and hope you have the chance to try it soon!
  9. Now this is a hearty chili and I love you use pumpkin pie spice. Great recipe.
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Janette!
  10. I love the fall flavors in this chili - it is a delicious twist indeed! What's even better - it's made in the slow cooker!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much! Nothing like a good slow cooker chili simmering away all day!
  11. So glad to be reminded again of this turkey chili!! Must get the crock pot out to make this :)
  12. Our weather up here is definitely speaking fall food! This recipe looks so good! Can't wait to try out this version of chili!
    • Linda Shapiro (Meal Planning Maven)
      I am so jealous...send some your cooler temps down here to Florida! I hope you have the chance to try my chili this winter...it's so warming and GOOD!
  13. Lovely dish!
    • Linda Shapiro (Meal Planning Maven)
      Thank you Del!
  14. You can't beat a good chilli and this one looks lush:-)
    • Linda Shapiro (Meal Planning Maven)
      I am so with you Camilla and thank you!
  15. At some point I have to make my own chilli and this one looks like a great one to start!
    • Linda Shapiro (Meal Planning Maven)
      Thanks Katerina! I know whatever kind of chili you decide to make will be incredible!
  16. What a gorgeous, warming and comforting fall meal! Love how versatile the recipe is too! Thank you so much for sharing this lovely Autumn Harvest Turkey Chili with us at the Hearth and Soul Hop, Linda :-)
    • Linda Shapiro (Meal Planning Maven)
      My pleasure April! And thank you for hosting such a great party!
  17. Beautiful healthy recipe. I love all of the winter squash.
    • Linda Shapiro (Meal Planning Maven)
      Thanks Sandi...you know how we love our winter squash!
  18. This looks delicious - I love that you incorporated pumpkin pie spice too!
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much! I'm so happy you dropped by!
  19. This chili looks so tasty and is very comforting! Perfect for fall!
  20. This chili looks SO good, and healthy too!
  21. MMmm proper Autumnal comfort food this! Just what one needs when returning indoors from the wind and gales!
  22. I'm loving these wonderful ingredients and flavors! What a perfect meal for the season.
  23. This looks so tasty! Perfect for fall!
  24. I love my crockpot! And this chili looks like the perfect way to use it! The fall flavors, and the healthy ingredients you have here are totally inspiring! Thanks!