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Autumn Pumpkin Chili

 Autumn Pumpkin Chili
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
4 ServingsPrep: 20 min. Cook: 7 hours


  • 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


  • 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.