Recipe by coffee_junkee
"An easy chili that's sure to please. I've made this for a Halloween party and a chili cook-off at work with great results! It's a great base with lots of options to spice it up depending on the crowd you're cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs."
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1 (28 ounce) can
cubed fresh pumpkin
1 (15 ounce) can
1 (15 ounce) can
seasoned black beans
pumpkin pie spice
This recipe was great, with a few personalized tweaks. I even won the chili cook-off at my job. Some variations that I tried which were extremely successful:
1. Sautee the (red) onion with olive oil, salt and cracked pepper prior to adding it into the cooker.
2. Season your turkey as it browns with salt, cracked pepper and a little chipotle chile powder.
3. Instead of chili beans, I used Great Northern. They really complimented the turkey, in my opinion.
4. Split your tomato portion - half regular diced, half fire roasted (as mentioned in other reviews).
5. Add in a small can of green chiles and diced jalapenos if you're looking for a little more spice with that sweet pumpkin.
6. Canned, pureed pumpkin works just as well if you feel like being lazy (I certainly was).
7. My local store was out of pumpkin pie spice (shame on me for waiting to buy it until October) - so I used varying dashes of Cinnamon, Paprika and Cumin.
8. Use Chipotle chili powder instead of regular. A couple tablespoons of cayenne pepper will also add some spice!
9. Season! Season! Season! There is no mention of salt and pepper in the ingredients, so I presume it's understood. But don't forget to SEASON the mixture!!
Finally, I created a special sour cream mixture by mixing 3 parts sour cream to 1 part pumpkin puree and added a little chipotle chile powder. This really made the dish!
When I saw this recipe and read the reviews, I couldn't wait to try it. I love pumpkin and I love chili, but they are not meant to be put together. It tasted like I dumped a pumpkin pie into my chili. Like some other reviewers, I used a can of pumpkin instead of fresh. Maybe that makes a difference, but I doubt it.
My family really loved this chili. It is very thick and hearty and has a sweet spicy flavor. I like to prepare healthy meals for my family and am used to substituting ingredients to make them healthier but with this recipe I didn't have to change a thing! The only thing I did do differently was to use a 15 oz. can of pure pumpkin for convenience. I will be making this again!
This was so easy and inexpensive. Sweet and spicy, this was very good. Definitely will make again.
We LOVED this chili - the picture doesn't do it justice. Full of flavor and so healthy, too. I substituted Rotel for the tomatoes, so it was extra hot. I will add half the chili powder next time.
I looked at several other pumpkin chili recipes and the ones that got 700 reviews. Every positive review had so many changes and this recipe seemed to reflect them. I made this Halloween night and it was sooo delicious. We followed the recipe as it was listed except for these changes: canned tomatoes with diced chiles, unseasoned black beans (all I had in the pantry), and no brown sugar (I just forgot). I had some extra canned pumpkin puree (about a cup) that I threw in (why not?) and an extra can of beans to stretch the recipe further. It was really delicious. The flavor was subtle, it was so hearty and good. We ate it with honey cornbread and sour cream. Utter perfection. We will be adding this to our chili rotation!
This is very good. It is very hearty and has a bit of sweetness to it. Ignore the photo, which makes it look disgusting, and just follow the recipe.
I'm a Texan and we love our chili HOT, so when I decided to try this recipe, I was skeptical that we would like it. I had leftover turkey and since the weatherman was predicting ice and snow, my family wanted chili. So I searched Allrecipes and found this one with the interesting pumpkin addition. I had never heard of putting pumpkin or sweet potatoes in chili. That sounded insane. But wanting to try something new, I tried this recipe using my leftover turkey chopped up, sweet potatoes instead of pumpkin, and added more heat with jalapenos, Cajun seasoning, and chipotle chili powder. I also added a bag of frozen chopped onions and peppers and fresh cilantro. OMG! It was delicious. I had to stop my boys from eating it after 3 bowls each. I served it with just tortilla chips, nothing more on top as some suggested. If you are skeptical, try this and add your own flair to it. I even had to give the homemaking teacher at my school the recipe after she tried it. She was amazed at the flavor of the sweet and spicy blend. This will definitely become part of my chili rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pumpkin Turkey Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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