Creepy Slow Cooker Turkey and Lentil Chili

This hearty chili is perfect for cozy nights and adds a spooky twist to your dinner table. Packed with tender turkey and protein-rich lentils, it’s both comforting and full of flavor for a chillingly good meal.

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TIME6 hr 20 min

SERVINGS4

RATING5.0 / 5

Creepy Slow Cooker Turkey and Lentil Chili

01 / WHAT YOU NEED

Ingredients

2 ½ pounds lean ground turkey 2 (14.5 ounce) cans Italian-style diced tomatoes 1 pound cooked lentils 1 (14.5 ounce) can pumpkin puree 1 (14.5 ounce) can pinto beans, rinsed and drained 1 (12 ounce) package frozen pearl onions 1 (8 ounce) can chopped green chile peppers 3 cloves garlic, minced 1 cup water ¼ cup brown sugar ¼ cup chili powder 2 tablespoons pumpkin pie spice 1 tablespoon onion powder salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by browning the turkey in a nonstick skillet over medium heat, which should take about 5 to 8 minutes. Once it’s nicely cooked, drain any excess liquid. Then, transfer the turkey to your slow cooker. Add in the tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chiles, and garlic. Pour in the water and sprinkle the brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper on top. Give everything a good stir to combine. Cover the slow cooker and let it cook on low for 6 to 10 hours, until all the flavors meld together beautifully.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the turkey before adding it to the slow cooker to enhance the flavor.
- Rinse lentils well to remove any dust or debris.
- Adjust the spice level by adding more chili powder or a dash of hot sauce for extra heat.

Why you’ll love it

This chili is a comforting and hearty meal perfect for chilly days. The slow cooking allows flavors to deepen, making each bite rich and satisfying. Plus, the combination of turkey and lentils offers a healthy protein boost without feeling heavy.

Serving ideas

Serve the chili topped with fresh cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt. Pair it with warm cornbread or tortilla chips for a cozy and complete meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating.