Of all the signs that autumn has truly arrived—the crisp air, the kaleidoscope of falling leaves, the pull towards cozier sweaters—none feel as welcoming to me as the scent of chili simmering away in the slow cooker. For years, I searched for a chili recipe that wasn’t just a generic, seasonless dish, but one that truly captured the essence of fall. This Slow Cooker Fall Harvest Chili is the triumphant result of that quest. The first time I made it, the house filled with an aroma that was more than just spices; it was the smell of comfort, of abundance, of the harvest season itself. My family, initially skeptical about the inclusion of butternut squash and a secret-ingredient apple, were instant converts. My husband, a self-proclaimed chili purist, declared it the “best, most interesting chili” he’d ever had. The kids, who usually push vegetables around their plates, devoured every spoonful, loving the subtle sweetness from the squash and sweet potatoes. It has since become our official “first day of fall” tradition, a meal that warms us from the inside out and perfectly bridges the gap between the last days of summer and the heart of autumn. It’s more than a recipe; it’s a bowl of pure, unadulterated seasonal joy.

Why This Slow Cooker Fall Harvest Chili Will Become Your Go-To Autumn Recipe

Before we dive into the delicious details, let’s talk about what makes this chili recipe so special and why it deserves a permanent spot in your fall cooking rotation.

A Celebration of Seasonal Flavors: This isn’t your standard chili. It incorporates the best produce of the season—earthy butternut squash, sweet potatoes, and a crisp apple—for a complex flavor profile that is both savory and subtly sweet.
Perfectly Balanced: The richness of the turkey and beans is cut by the tartness of the apple and the bright notes of the tomatoes. The spice blend, featuring smoked paprika and a hint of cinnamon, adds warmth and depth without overwhelming the palate.
Incredibly Easy (“Set It and Forget It”): The beauty of the slow cooker is on full display here. After about 30 minutes of prep, you can walk away and let the crockpot work its magic for hours. It’s the perfect meal for a busy weekday or a lazy weekend.
Nutrient-Packed and Wholesome: Loaded with lean protein, fiber-rich beans, and a rainbow of vegetables, this chili is a powerhouse of nutrition. It’s a meal you can feel genuinely good about serving to your family.
Feeds a Crowd & Freezes Beautifully: This recipe makes a generous batch, perfect for feeding a large family, hosting a football-watching party, or meal-prepping for the week. The flavors meld and become even better the next day, and it freezes perfectly for a quick and easy meal down the road.

The Ultimate Slow Cooker Fall Harvest Chili

This recipe has been crafted to create a perfect symphony of fall flavors. The quantities are designed for a standard 6-quart slow cooker and will yield a generous portion, perfect for leftovers.

Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 6-8 hours on LOW or 3-4 hours on HIGH

Ingredients

For the Base:
- 1.5 lbs lean ground turkey (93/7 recommended)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (one red, one orange), chopped
- 4 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat, optional)
The “Fall Harvest” Components:
- 1 medium butternut squash (about 2-3 cups), peeled and cut into ½-inch cubes
- 1 large sweet potato (about 2 cups), peeled and cut into ½-inch cubes
- 1 large Granny Smith apple, peeled, cored, and finely diced
Canned Goods & Liquids:
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons tomato paste
Spice Blend:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice (optional, but adds a lovely warmth)
- 1 tablespoon unsweetened cocoa powder (for depth and richness)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper

Instructions

Step 1: Brown the Turkey and Sauté the Aromatics
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s no longer pink, about 5-7 minutes. Drain any excess fat. Add the chopped onion, bell peppers, and optional jalapeño to the skillet with the turkey. Sauté for another 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for one more minute until fragrant. This step is crucial for developing deep, savory flavors—don’t skip it!

Step 2: Bloom the Spices
Sprinkle the chili powder, cumin, smoked paprika, oregano, cinnamon, allspice (if using), cocoa powder, salt, and pepper over the turkey and vegetable mixture in the skillet. Stir constantly for about 60 seconds. Toasting the spices awakens their essential oils and makes the chili infinitely more flavorful than just dumping them into the slow cooker.

Step 3: Deglaze the Pan
Pour about ½ cup of the chicken broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits (the “fond”) from the bottom of the pan. This is where a massive amount of flavor lives.

Step 4: Load the Slow Cooker
Transfer the entire contents of the skillet to the basin of your 6-quart (or larger) slow cooker. Add the remaining ingredients: the cubed butternut squash, sweet potato, diced apple, crushed tomatoes, tomato sauce, rinsed and drained beans, the rest of the chicken broth, and the tomato paste.

Step 5: Stir and Cook
Stir everything together until well combined. The slow cooker will be quite full, but the vegetables will cook down. Secure the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Low and slow is recommended as it allows the flavors to meld together more deeply and makes the vegetables perfectly tender.

Step 6: Final Taste and Adjustment
Once the cooking time is complete and the vegetables are fork-tender, give the chili a final stir. Taste it and adjust the seasonings as needed. You may want to add more salt, a pinch more chili powder for heat, or even a small squeeze of lime juice to brighten up the flavors before serving.

Nutrition Facts

Servings: 8-10
Calories per serving: Approximately 485 kcal

Please note that this is an estimate. The final nutritional value will vary depending on the specific ingredients used, such as the fat content of the turkey and any toppings added.

Preparation Time Breakdown

To help you plan, here’s a realistic look at the timing:

Vegetable & Apple Chopping: 15 minutes
Browning Turkey & Sautéing Aromatics: 15 minutes
Total Active Prep Time: 30 minutes
Slow Cooking Time: 3 to 8 hours (depending on setting)
Total Time: 3.5 to 8.5 hours

How to Serve Your Fall Harvest Chili

Serving this chili is half the fun! Transform your meal into an experience by setting up a chili toppings bar. Here are some ideas to get you started, from classic to creative:

The Dairy Essentials:
- Shredded sharp cheddar or Monterey Jack cheese
- A dollop of cool sour cream or plain Greek yogurt
Fresh & Zesty Add-ins:
- Chopped fresh cilantro
- Sliced green onions or chives
- Diced red onion
- Creamy avocado slices or cubes
- Fresh or pickled jalapeño slices for an extra kick
- A wedge of lime for squeezing over the top
Crunchy Toppings:
- Crushed tortilla chips or Fritos
- Crispy fried onions
- Toasted pumpkin seeds (pepitas) to double down on the fall theme
Perfect Pairings (On the Side):
- Cornbread: A thick slice of classic, honey-sweetened, or jalapeño-cheddar cornbread is non-negotiable for many chili lovers.
- Crackers: Saltines, oyster crackers, or buttery club crackers are perfect for dipping.
- Simple Green Salad: A lightly dressed salad with a vinaigrette can provide a refreshing contrast to the rich chili.
- Baked Potatoes: Serve the chili spooned over a fluffy baked potato or baked sweet potato for an ultra-hearty meal.

Additional Tips for Chili Perfection

Unlock the full potential of your chili with these five expert tips.

Embrace the Rest. If you have the time, make the chili a day ahead. Like many stews and braises, the flavors of this chili will meld, deepen, and become even more complex after a night in the refrigerator. Reheat it gently on the stovetop or back in the slow cooker on the WARM setting.
Control the Thickness. If your chili seems a bit thin for your liking at the end of the cook time, you have a few options. The easiest is to remove the lid and set the slow cooker to HIGH for the last 30-45 minutes to allow some liquid to evaporate. Alternatively, you can mash some of the cooked butternut squash and sweet potato against the side of the pot to naturally thicken the chili. For a quicker fix, make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the chili and let it cook on HIGH for 15 minutes.
Ingredient Prep is Key. The most time-consuming part of this recipe is chopping the vegetables. You can do all of this work a day or two in advance. Store the chopped onions, peppers, squash, and sweet potatoes in airtight containers in the refrigerator. Wait to chop the apple until just before you add it to the slow cooker to prevent browning.
Don’t Fear a Little Sweetness. While it may seem unconventional, a tablespoon of brown sugar or maple syrup stirred in at the end can work wonders. It won’t make the chili taste sweet, but it will balance the acidity of the tomatoes and enhance the natural sweetness of the squash and apple, creating a more rounded and robust flavor profile.
Unlock Smoky Depth. For an even deeper, smokier flavor, substitute one or two of the tablespoons of regular chili powder with an equal amount of chipotle chili powder. You could also add 1-2 canned chipotle peppers in adobo sauce (finely minced) along with the garlic. This adds a layer of smoky heat that is absolutely irresistible.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this Slow Cooker Fall Harvest Chili.

1. Can I make this chili vegetarian or vegan?
Absolutely! This recipe is easily adaptable. For a vegetarian version, simply omit the ground turkey. To make up for the bulk, add an extra can of beans (pinto or cannellini work well) and an additional cup of vegetables like mushrooms or zucchini. Ensure you use vegetable broth. For a vegan version, follow the vegetarian modifications and be sure to serve it without any dairy-based toppings like cheese or sour cream.

2. Is this chili good for freezing?
Yes, this chili is an excellent freezer meal. Allow the chili to cool completely to room temperature. Then, transfer it to freezer-safe airtight containers or heavy-duty freezer bags. Be sure to leave about an inch of headspace for expansion. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it gently in a pot on the stovetop or in the microwave.

3. My family doesn’t like spicy food. How can I adjust the heat level?
This chili has a mild-to-medium heat level as written. To make it completely mild, simply omit the jalapeño pepper entirely. The chili powder and other spices provide warmth and flavor, but not intense heat. If you want to increase the heat, you can leave the seeds in the jalapeño, add a pinch of cayenne pepper, or stir in a dash of your favorite hot sauce at the end.

4. Can I cook this on the stovetop or in an Instant Pot instead of a slow cooker?
Yes, you can.

For the Stovetop: Follow steps 1-3 in a large Dutch oven or heavy-bottomed pot. Then, add the rest of the ingredients to the same pot, bring to a boil, then reduce the heat to low. Cover and let it simmer for at least 1.5 to 2 hours, stirring occasionally, until the vegetables are tender.
For the Instant Pot: Use the “Sauté” function to complete steps 1-3. Turn off the heat. Add all remaining ingredients and stir well, making sure to scrape the bottom of the pot again. Secure the lid, set the valve to “Sealing,” and cook on the “Chili/Beans” setting or on High Pressure for 20 minutes. Allow the pressure to release naturally for at least 15 minutes before performing a quick release.

5. I don’t have butternut squash. What can I use instead?
No problem! The beauty of a “harvest” chili is its flexibility. You can easily substitute the butternut squash with an equal amount of peeled and cubed pumpkin (a sugar or pie pumpkin is best) or even carrots and parsnips. The flavor profile will shift slightly, but it will still be delicious and perfectly in keeping with the autumn theme.

Slow Cooker Fall Harvest Chili Recipe