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

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.

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

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.

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

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

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!

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.

Print Recipe

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.

Servings: 6 to 8

Author: Linda Shapiro, © Meal Planning Maven

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

• 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.
• Add ground turkey-vegetable mixture to crockpot. Add remaining chili ingredients to crockpot (except hot sauce), stirring to combine.
• 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.
• Taste; add hot sauce (optional) and adjust seasonings as needed.
• Serve chili over brown rice or quinoa along with your family’s favorite toppings.

Notes

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.

Hungry for More?

I invite you to visit my Recipe Collections where lots of goodies such as Pack ‘n Go Lunch Favorites, Back to School Food Fun, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and MORE are awaiting your discovery!

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Ceeya Next Time!

Linda Shapiro, Meal Planning Maven