Pumpkin Black Bean Turkey Chili Recipe - Allrecipes.com
Pumpkin Black Bean Turkey Chili Recipe
  • READY IN hrs

Pumpkin Black Bean Turkey Chili

Recipe by  

"Pumpkin and dry sherry add an unexpected zing to this vegetable and black bean chili. The addition of the pumpkin and sherry to this leftover chili turkey recipe give its distinctive flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Heat oil in large saucepan over medium heat. Add onion, bell pepper, jalapeno pepper and garlic; cook 8 minutes, or until onion is tender, stirring occasionally. Add chili powder, cumin and oregano; stir. Cook and stir 1 minute.
  2. Add broth, beans, turkey, pumpkin, tomatoes with their liquid, sherry, salt and black pepper; mix well. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 45 minutes, stirring occasionally.
  3. Serve chili topped with cheese or sour cream, if desired.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 55 mins
  • READY IN 1 hr 15 mins


  • Dark turkey meat works well in this recipe.
  • It is one on our most requested Butterball recipes. Recipe was developed by Sara Chase.

Reviews More Reviews

Nov 28, 2005

This recipe is great! I was looking for another pumpkin chili recipe after tying "Pumpkin Chili Mexicana" from this site last year. This one was great for using up leftover Thanksgiving turkey! And, it contains 4 of the "superfoods"; turkey, tomatoes, black beans, and pumpkin! It's a great-tasting combo at that! I used one 14 oz can of chicken broth instead of beef and omitted the sherry. Cooked the veggies on the stovetop first and then dumped that, along with everything else, in my crockpot for a few hours.

Dec 03, 2005

Very interesting and different recipe. The pumpkin makes the chili smooth and creamy. The spice level is conservative, however. I boosted this with extra "hot" chili powder and jalapenos which gave it a little more tang.


5 Ratings

Oct 28, 2005

Very good, not as thick as the traditional tomato based chili's. Also very seasonal, loved the spice combination. I substituted plain yogurt in the place of sourcream.

Nov 30, 2006

This is pretty good. My husband loved it. I had to save my canned pumpkin for a pie so I used frozen pureed winter squash.


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 1570 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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