Paleo Crockpot Turkey and Pumpkin Chili

Paleo Crockpot Turkey and Pumpkin Chili

Autumn. What a wonderful way to follow summer.

Summer’s no doubt my favorite time of the year. What’s not to love? People out and about enjoying long walks, going to the park, eating ice cream, going swimming, eating out at restaurants with patio seating, wearing cute little shorts and dresses. Goodness, it doesn’t get any better than that. I ADORE summer time. But all good things must come to an end; otherwise, we wouldn’t really appreciate them and enjoy them as much, right?

It’s definitely a very positive thing that as soon as summer ends, an awesome new season starts! Fall. An almost enchanting time, where green leaves take beautiful orange and red colors, illuminating our sidewalks and painting pretty landscape pictures. It is so peaceful, so beautiful.

In order to welcome this wonderful new season, I’ve decided to create a hearty soup that will warm your hearts and bring you joy.  I think you’ll like it!

Let me introduce you to my homemade Paleo Crockpot Turkey and Pumpkin Chili. Enjoy it. Savor it. It is oh-so good!

Paleo Crockpot Turkey and Pumpkin Chili
Prep time
Cook time
Total time
This Paleo crockpot turkey and pumpkin chili is autumn comfort at its finest.​
Recipe type: Entree
Cuisine: American
Serves: 10 cups
  • 2 lbs. ground turkey
  • 2 cups pumpkin puree
  • 1 red onion, chopped
  • 1 ½ cups chopped green onions
  • 2 15-oz cans organic diced tomatoes (no salt added)
  • 4 garlic cloves, minced
  • 3 tbsp chili powder
  • 1 ½ tbsp pumpkin pie spice
  • 1 ½ tbsp cumin
  • 2 tsp sea salt
  • 1 tbsp pure maple syrup
  • 2 cups filtered water
  • Cubed avocado as topping
  1. Add ground turkey to a skillet and, using a wooden spoon, help break the ground turkey. Add in ¼ cup of filtered water and cover with a lid. Place skillet over medium heat and cook until meat is no longer pink, around 8-10 minutes, stirring constantly to prevent burning.
  2. Transfer cooked turkey to crockpot. Then, in the following order, add filtered water, garlic, red onion, green onion, diced tomatoes, pumpkin, maple syrup, and spices. Mix ingredients together and cover crockpot with lid.
  3. Cook on low for 8-9 hours.
  4. Serve chili and top with diced avocados or with desired toppings.
Tools You’ll Need:
- Crockpot
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Can opener
- Wooden spoon
- Cooking pan with a lid
Nutrition Information
Serving size: 1 cup -- Calories: 199 Fat: 9 g. Carbohydrates: 10 g. Protein: 19 g.

12 thoughts on “Paleo Crockpot Turkey and Pumpkin Chili”

  1. Michael from Boise

    I wasn’t sure the turkey and pumpkin would work. But I tried it yesterday. It was surprisingly good, and so easy! Even better with a glass of Pinot Noir (okay not exactly paleo, sue me). Thanks!

  2. Becky Ryan (@rBecky94)

    I’m going to use up my acorn squash by roasting it first then smush it up and add it to my dish. I plan on using the broth of turkey instead of plain water as I am using turkey drumsticks I cooked earlier.
    I know it isn’t just like the recipe, but I think it’s the same spirit of the original recipe so maybe it will be good also. Wish me luck! 😉

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