Black Bean Turkey Pumpkin Chili

It’s that time of year when everyone is OBSESSING over pumpkin. I feel like I’m the only person in the whole damn world who really isn’t that into it. Actually, I take that back. I’m not into sweet pumpkin treats, but I CRAVE this savory Black Bean Turkey Pumpkin Chili. We make it every other week during the fall- I can’t get enough! The pumpkin puree makes the chili hearty and creamy, and it pairs perfectly with some freshly baked cornbread muffins. I’m practically drooling here.

But sometimes, I’m a little lazy. I already spent the time to put everything in the slow cooker (like it’s so hard), so I can’t be bothered to make cornbread from scratch! So we’ll pick up some of our favorite boxed cornbread mix and make it into mini muffins. By saving some time in the kitchen with a mix, I have more time to spend doing other fun fall activities.

Like visiting the pumpkin patch! We try to pick one that has other fun elements, like bouncy houses and a petting zoo. This year, we visited the Palomar Pumpkin Palooza in Carlsbad, CA and we had an absolute blast! It met all of the criteria, and for a few extra bucks you can even pay to catapult a pumpkin! They also show movies in the evening, which we will have to keep in mind for next year.

But back to the Turkey Pumpkin Chili. It’s seriously so easy, and so good for you! Black beans provide fiber and protein, while pumpkin packs a surplus of beta-carotene. Be sure to check out the nutrition facts at the bottom to see for yourself. And when you make the recipe, show me on social media! Be sure to tag your photo with @thesamanthaelaine or use the hashtag #samanthaelaine. Happy Halloween!!


Black Bean Turkey Pumpkin Chili

This fiber- and protein-rich chili is made even more hearty with the flavor of pumpkin. It’s the perfect slow cooker recipe to make this fall and satisfy the whole family!

  • Author: Samantha Elaine
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Entrees


  • 1 1/4 lb lean ground turkey
  • seasoning salt
  • 1 yellow onion, diced
  • 2 red bell pepper, diced
  • 23 garlic cloves, minced
  • 15 oz can pumpkin puree
  • 28 ounce can diced tomatoes
  • 1 cup dry black beans
  • 1 cup frozen corn kernels
  • 4 cups, or 32 oz, low-sodium beef broth
  • 1 tsp cumin
  • 2 tsp paprika

Topping ideas:

Shredded lowfat cheese*, nonfat Greek yogurt (instead of sour cream)*, green onions, diced white onion, cornbread


  1. Season your ground turkey lightly with seasoning salt. In a pan, brown the turkey over medium heat, crumbling up as you stir. Add to the bottom of your slow cooker.
  2. Add remaining ingredients, and season with salt and pepper. Stir well. Cook 8 hours on low.
  3. Serve with desired toppings, and cornbread muffins. Enjoy!


*If dairy free, substitute vegan cheese and yogurt, like those made with nut or soy milks.

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  • Jacob December 15, 2017 at 11:21 pm

    An honest surprise! I was nervous about the flavor and the texture, but this chili is fantastic! I loved having a nice warm meal on a cold California evening, but then to also be able to take this to work the next day! An excellently filling meal.

    • Samantha Elaine December 17, 2017 at 12:03 pm

      Thanks! I love having it as leftovers too. I think it tastes just as great the next day!

  • Jaime December 21, 2017 at 6:24 pm

    This looks amazing! I try to make some sort of soup or chili once a week in the winter months. I think I’ve only used pumpkin once in a chili and you can’t even really taste it. But, I’m also a pumpkin fanatic and will try anything pumpkin-flavored. =)

    • Samantha Elaine December 22, 2017 at 2:52 pm

      Thank you! I think the pumpkin flavor is subtle, but it adds so much creaminess! And I’m the same- every Monday is slow cooker day, and we make soups and stews during the winter.

  • Cynelle December 22, 2017 at 9:04 am

    This recipe looks heavenly, can’t wait to try!!

  • Cait Weingartner December 22, 2017 at 9:38 am

    This recipe sounds amazing! So flavorful and delicious this time of year. The homemade corn muffins are the perfect accompaniment too!

    • Samantha Elaine December 22, 2017 at 2:53 pm

      Thank you! Oh I love making the corn muffins to crumble on top of my chili- talk about next level!

  • Teresa January 3, 2018 at 10:01 am

    This recipe looks so good! I definitely need to try making it this winter.

    • Samantha Elaine January 3, 2018 at 6:03 pm

      We honestly make it every other week. It’s a great way to get a ton of veggies and protein!


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