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

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

Nutritional Facts

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch 1 vegetable 1 fat.

Directions

  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

Reviews for Autumn Pumpkin Chili

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (6)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
joycerm53
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!"

MY REVIEW
herkie123
Reviewed Oct. 19, 2015

"Added more salt."

MY REVIEW
Tripplexfile
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."

MY REVIEW
Spooky123
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."

MY REVIEW
Countrybelle517
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"

MY REVIEW
LoriDL
Reviewed Sep. 23, 2013

"Original recipe was very good but needed a little something to give it a "kick up" in flavor. First added the obvious...salt !! Then, instead of plain chili powder, I used Berbere Spice blend containing paprika, cardamom, ginger, coriander, cinnamon, allspice, nutmeg, fenugreek, cloves, onion, red pepper and garlic. It's warmth and fragrance added a whole new flavor layer that blended perfectly with the pumpkin. Will be on regular Fall and Winter rotation in our household!!"

MY REVIEW
heigey
Reviewed Dec. 1, 2012

"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."

MY REVIEW
msmdturner
Reviewed Nov. 21, 2012

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

MY REVIEW
Solkamans
Reviewed Nov. 20, 2012

"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."

MY REVIEW
kelseyh
Reviewed Oct. 30, 2012

"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."

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