The perfect fall crockpot recipe! This cozy Crockpot Pumpkin Chili is simple, flavorful, and filled with the warmth of pumpkin and spices.

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1. Heat olive oil in a skillet over medium heat. Add ground turkey and onion, cook until crumbly and no longer pink. Drain excess fat.

2. Transfer turkey and onions to the slow cooker.

3. Add diced tomatoes, pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Stir well.

4. Cover and cook on low for 3 hours.

5. Serve warm with toppings like cheese, sour cream, or fresh herbs.

For a vegetarian version, skip the turkey and add extra beans or lentils.

Use fire-roasted tomatoes for a smoky flavor.

Make ahead: Flavors get even better the next day!

Freeze leftovers for up to 3 months in airtight containers.