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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We have this chili often because 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
(21)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (7)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Luv2cookFL User ID: 8961600 256184
Reviewed Oct. 31, 2016

"After reading the reviews I made this last night for our pumpkin carving family dinner...I modified it the following and it was a big hit! I added chopped celery to the onion and pepper mixture...I used McCormick chili seasoning envelope instead of just chili powder...I added a dash of cumin and sea salt...I used rotel diced tomatoes with green chilies...I added 1/2 can of black beans and 1/2 a can of pinto beans rinsed and drained half way through the cooking time and 1 cup of chicken broth as it was too thick. We topped it with Fritos, cheddar, and a scoop of sour cream. Served it with cornbread, fruit, and a salad. It will be a tradition for Halloween eve for us! Yum!!"

MY REVIEW
Dibilaweed User ID: 1491842 255984
Reviewed Oct. 26, 2016

"I made this recipe exactly as it is written here. It is OK but heavy on the peppers flavor. Next time I will cut the peppers in half and add a can of beans."

MY REVIEW
joycerm53 User ID: 703299 235521
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 User ID: 8486709 235246
Reviewed Oct. 19, 2015

"Added more salt."

MY REVIEW
Tripplexfile User ID: 7431127 152832
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 User ID: 6521366 125597
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 User ID: 6806213 119401
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 User ID: 2921216 199872
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 User ID: 6989221 139235
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 User ID: 6735430 123059
Reviewed Nov. 21, 2012

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

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