In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground turkey and 1 chopped onion, cooking for about 5–7 minutes until the turkey is browned and no longer pink. Stir occasionally and make sure the onions are softened. Drain any excess fat before moving on to the next step.

Transfer the cooked turkey and onion mixture into your slow cooker. Next, stir in one 14.5 oz can of diced tomatoes, 15 oz of pumpkin puree, 15 oz of chili beans, and 15 oz of black beans. Add 3 tablespoons of brown sugar, 1 tablespoon of pumpkin pie spice, and 1½ tablespoons of chili powder. Mix all the ingredients well to ensure even distribution.

Cover the slow cooker with its lid and set it to low heat. Let the Crockpot Pumpkin Chili cook for 3 hours, allowing all the flavors to meld beautifully.

After cooking, lift the lid and taste your Crockpot Pumpkin Chili. If desired, adjust the seasoning by adding more chili powder for heat or an extra pinch of brown sugar for sweetness.

Once everything is perfectly blended and heated through, it's time to serve! Ladle the hearty Crockpot Pumpkin Chili into bowls and consider garnishing with your favorite toppings like shredded cheese or fresh cilantro.