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Autumn Pumpkin Chili Recipe

Autumn Pumpkin Chili Recipe photo by Taste of Home

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I’ve prepared this chili often, and everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

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Autumn Pumpkin Chili Recipe

Prep: 20 min. Cook: 7 hours

Yield: 4 Servings

20 420 440

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 pound ground turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

Directions

Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice. Yield: 4 servings.

Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

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Reviews for Autumn Pumpkin Chili

Autumn Pumpkin Chili

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Reviewed on Dec. 01, 2012 by heigey

As others have said, this was very bland. After my own modifications, it is okay. I MIGHT make it again with even more tweaks.

I ended up using half the meat and adding pinto beans (chili needs beans!). But someone else mentioned black beans and that sounds even better. Also added cumin, a tad nutmeg and took someone's suggestion of cinnamon. That was just what it needed. It's pretty good. But that's it.

And am I crazy, or would pineapple be good in it? Hmmm maybe next time.

Reviewed on Nov. 21, 2012 by msmdturner

I thought this chili was delicious. I added black beans though. It was so good.

Reviewed on Nov. 20, 2012 by Solkamans

Brought this to a Halloween pot luck and it disappeared!! It was wonderful. I did add some butternut squash cubes to the pot for color because I didn't have yellow peppers.

Reviewed on Oct. 30, 2012 by kelseyh

Made as instructed, it was as others have said, "bland." It was as if it needed at least a teaspoon of salt to enhance the flavor. I've noticed that adding pumpkin to anything, may it be chili or pancakes, it needs either extra salt or sugar to bring out its flavor. With extra seasoning I enjoyed it but will continue trying other pumpkin chili recipes.

Reviewed on Oct. 19, 2012 by KristiJo

I added some cinnamon to make it a background flavor and a little brown sugar...it really made all the difference and jazzed it up so it wouldn't be so bland for my family's taste.

Reviewed on Sep. 29, 2012 by lawhipp

Interesting combination. I was pleasantly surprised at the taste. I'll make this again.

Reviewed on Sep. 28, 2012 by jon.ruth.alumbaugh@snet.net

This was an easy recipe so I doubled it when I put it in my crock pot. I used a couple of chili seasoning packets since a lot of the comments said it was lacking in flavor. With a hand full of asiago cheese on top, my family and I are very happy with this recipe!

Reviewed on Sep. 19, 2012 by Feen

I agree that it was bland.... wasn't bad, just not good enough to make again.

Reviewed on Sep. 19, 2012 by lafleur

It was good, not great, will stick with my recipe.

Reviewed on Sep. 09, 2012 by jnjfischer50

Made this chili today. After an initial taste test I added extra chili powder. Daughter and husband both liked it, so next time I will have to double it! Very filling!

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