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Autumn Pumpkin Chili Recipe
Autumn Pumpkin Chili Recipe photo by Taste of Home

Autumn Pumpkin Chili Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES: 4 servings


  • 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


  1. 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.
  2. 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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Reviewed Oct. 24, 2015

"Very bland! Will make it again with some of the suggestion by other reviewers. I like the pumpkin flavor that is added, but it needs a lot more!"

Reviewed Oct. 19, 2015

"Added more salt."

Reviewed Nov. 9, 2014

"I've made this several times and it always turns out great with a few tweaks. I add cumin, red pepper flakes, and use a hot chili mix instead of chili powder. I really like mine extra spicy so I slit two habanero peppers and add to the chili and let it slow for hours. This receipi makes a good base for making chili."

Reviewed Nov. 5, 2014

"This is a very good Chili. I had to add a little bit of broth. It was too thick. Wonderful meal for the cold days here in the mountains."

Reviewed Oct. 21, 2014

"Made for work at the firehouse. Added kidney beans. Was a big hit! Pumpkin made it creamy and a little bit thicker. Not overpowering with the pumpkin flavor"

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