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Turkey Pumpkin Chili (Slow Cooker or Instant Pot)

Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 15 minutes
Servings: 12
Calories: 203
An easy to make pumpkin chili with ground turkey made in the slow cooker. It’s super filling and perfect for warming up on the cooler days of fall.
Print Recipe


  • 1 tablespoon oil
  • 1 medium green bell pepper diced
  • 6-8 cloves garlic minced
  • 2 pounds ground turkey
  • 1 ½ cups chicken bone broth
  • 14.5 oz canned diced tomatoes 14.5 ounces
  • 6 oz canned tomato paste 6 ounces
  • 15 oz canned pumpkin puree 15 ounces
  • 1 ½ teaspoons cinnamon
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • dash ground pepper



  • Cook peppers and garlic in oil over medium-high heat until garlic is fragrant.
  • Add ground turkey and cook until meat is no longer pink. Be sure to break it up as it cooks.
  • Place cooked meat into slow cooker.
  • Add in remaining ingredients.
  • Cook on low for 6-8 hours.


  • Cook peppers and garlic in oil on sauté setting until garlic is fragrant.
  • Add ground turkey and cook until meat is no longer pink. Be sure to break it up as it cooks. Once meat is no longer pink, pour in the broth and stir to ensure any browned bits on the bottom of the pan are released. Press cancel button to end sauté setting.
  • Stir in remaining ingredients. If the mixture is too thick, you can add in some water or broth to ensure there is enough liquid for pressure cooking. Cover and seal on lid.
  • Press manual button and set high pressure setting to 10 minutes. When time is up, allow to natural pressure release for about 10 minutes before removing lid.



It's best to chop the ground turkey up into small pieces as it cooks. Unlike ground beef, turkey tends to clump together when cooked.
If you are using an Instant Pot, make sure and deglaze the bottom of the pot after you brown the turkey. Any bits that are stuck to the pot could cause it to give you a BURN error.
Freeze leftovers. Chili freezes really well and you can reheat it in the slow cooker another day.


Serving: 204g | Calories: 203 | Carbohydrates: 9.2g | Protein: 23g | Fat: 10.1g | Saturated Fat: 1.7g | Cholesterol: 77mg | Sodium: 363mg | Fiber: 2.9g | Sugar: 4.5g

Additional Info

Net Carbs: 6.3 g | % Carbs: 12.1 % | % Protein: 44.2 % | % Fat: 43.7 % | SmartPoints: 5
    [serving_size] => 204
    [calories] => 203
    [carbohydrates] => 9.2
    [protein] => 23
    [fat] => 10.1
    [saturated_fat] => 1.7
    [cholesterol] => 77
    [sodium] => 363
    [fiber] => 2.9
    [sugar] => 4.5

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