Go Back
Halloween Slow Cooker Chili Recipe
Ash Tyrrell

Halloween Slow Cooker Chili Recipe

I started making this chili the year my kids wanted to carve pumpkins and eat dinner at the same time, and it's stuck as our Halloween tradition ever since. I load the slow cooker up in the afternoon, and by the time trick-or-treating rolls around, my whole house smells like fall.
Print Recipe Pin Recipe
Total Time 7 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup onion chopped — builds the savory base flavor that the whole chili is built on
  • 1 cup yellow bell pepper chopped — adds a mild sweetness and a pop of color to the bowl
  • 4 garlic cloves minced — go fresh here, jarred garlic just doesn't give the same punch
  • 2 tablespoons oil — used to soften the vegetables before everything hits the slow cooker
  • 2 teaspoons ground cumin — gives the chili that warm earthy backbone
  • 1 ½ teaspoons oregano — rounds out the spice blend with a subtle herby note
  • 2 teaspoons chili powder — this is your main heat and flavor driver adjust to taste
  • 2 15 ounce cans black beans, drained — adds heartiness and fiber without any extra work
  • 2 ½ cups cooked turkey shredded or cubed — leftover roast turkey works beautifully here
  • 1 16 ounce can pure pumpkin puree — the secret ingredient that thickens the chili and adds body
  • 1 14.5 ounce can diced tomatoes — brings acidity and balances out the richness of the pumpkin
  • 3 cups chicken broth — thins the chili to the right consistency as it simmers all day

Method
 

  1. Heat the oil in a large skillet over medium heat, then add the chopped onion, yellow pepper, and minced garlic. Cook for about five minutes, stirring occasionally, until everything has softened and turned fragrant.
  2. Stir the cumin, oregano, and chili powder directly into the skillet with the softened vegetables. Let everything cook together for about a minute, which helps the spices release more of their flavor before they hit the slow cooker.
  3. Scrape the sautéed vegetable and spice mixture straight into your slow cooker insert. This little step of blooming everything on the stove first makes a noticeable difference in the final depth of flavor.
  4. Pour in the black beans, cooked turkey, pumpkin puree, diced tomatoes, and chicken broth. Give everything a good stir so the pumpkin fully dissolves into the broth instead of clumping at the bottom.
  5. Cover the slow cooker and set it to low for 7 to 8 hours. Resist the urge to lift the lid too often, since every peek lets out heat and adds extra cooking time.
  6. Once the chili has thickened and the flavors have melded, give it one final stir before ladling it into bowls. Add whatever toppings you like and dig in while it's still steaming hot.

Notes

  • I always sauté my vegetables first instead of dumping everything in raw, since it builds so much more flavor.
  • I use rotisserie or leftover roasted turkey to save time, and honestly it tastes just as good as anything I'd cook from scratch.
  • I stir in a splash of hot sauce near the end if my family's craving extra heat that day.
  • I never skip stirring in the pumpkin fully, since clumps of puree can hide at the bottom of the crock.
  • I make a double batch every time because leftovers taste even better the next day.