Meal Prep: Slow Cooker Pumpkin Chili

by Melissa

The leaves are starting to change and a cool breeze is blowing… that means fall is here!

This season, we wanted to bring you a new meal prep series that shows you how to make three components to one meal using seasonal produce to show you that cooking at home doesn’t have to be difficult.

This week, we’re bringing you the first video, our entrée, slow cooker pumpkin chili!

This is a great “set it and forget it” recipe for a weekday—just prep your ingredients the night before, place them in the crockpot in the morning, and you’ll come home to the smell of a wonderful home cooked chili!


  • 3 (15-ounce) cans black beans, drained
  • 2 (14.5-ounce )cans plain diced tomatoes
  • 1 cup pureed pumpkin (not pumpkin pie mix)
  • 2 cups diced yellow onion (about 1 medium onion)
  • 1 medium yellow bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 lb ground turkey (optional)


  1. Oil sautee pan over high heat. Add ground turkey and cook until it's white. Add to slow cooker.
  2. Re-oil pan and add onions and garlic, sautee for 3-4 minutes. Add cumin and sautee for another minute. Add to slow cooker.
  3. Rinse and drain black beans and add to slow cooker with remaining ingredients. Stir.
  4. Cook on low for 8 – 10 hours.
  5. Serve with assorted toppings. Enjoy!


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