Pumpkin Chili Mexicana Recipe - Allrecipes.com
Pumpkin Chili Mexicana Recipe
  • READY IN 55 mins

Pumpkin Chili Mexicana

Recipe by  

"Your family will enjoy this tasty soup that's quick to make. Serve a tossed salad and tortilla chips to complete the meal."

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Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2004

Hey can we get some extra stars for this recipe? It was just fabulous. I made a few minor alternations: Left out the red bell pepper since it bothers my stomach, used ground turkey breast, used pinquito beans since that was what was in the cupboard, used frozen corn since I had an open box and went heavier on the chili, cumin and garlic. Oh yes. I also added some fresh chopped spinach. I tasted this last night after cooking and it was very good. Today I had this for lunch and I couldn’t stop saying “ Mmmmmm” the whole time. If you can make this the day before you plan to serve it, I really recommend it. I served this with a savory corn muffin. This would be a great recipe for thanksgiving leftovers.. Used diced turkey meat and leftover pumpkin. Any additional veggies would be good in this as well. I’ll make this again soon, that’s for sure!

 
Most Helpful Critical Review
Feb 16, 2006

This was okay, somewhat bland for my tastes. It did seem to get a little better the next day. If I were to make it again I would really bump up the spices and use ground turkey that contained some dark meat. I find that all white meat ground turkey can be bland.

 

60 Ratings

Oct 20, 2010

I made a vegetarian version, used 2 cans of black beans and one can of pinto beans. I increased the spices/seasonings, added extra corn and some chopped green bell pepper also. I blended my tomatoes up before adding as I don't like tomato chunks in my soups/chili's :-) This is really good and so good for you!!

 
Apr 18, 2005

I don't know how I first came across this recipe but when I did, I was very intrigued! Thank goodness for the positive reviews because I never would have given it a second thought otherwise! I had a can of pumpkin left over from the holdiays that I wanted to use up. I regularly have all of the other indgredients on hand, so I decided to try it. I browned the turkey, onions and garlic on the stove and then threw the mixture in the crockpot, along with everything else. Cooked all day on low. This chili is great! I was wary to eat it because I was afraid it would taste like pumpkin. It does not taste like pumpkin! It's a great, tasty, thick chili. (Easy to make, too). I didn't tell my husband about the "secret indgredient" until after dinner was over. He was totally amazed! He loved it too. I served it with sour cream, corn muffins and a green salad. Even my almost-3-year old ate this and loved it! What a great recipe. Will make again!

 
Oct 09, 2003

Pumpkin in chili?! I had to try this. It was really tasty! Turkey is the perfect meat to use because of its mild flavor and the corn gave it all such a fresh taste. A keeper in my book.

 
Feb 09, 2012

I’ve never been a fan of chili, so when I make it it’s to please others who are. But I sure did love this! The fact that I might taste the pumpkin didn’t concern me - I wouldn’t have cared if I could. But the fact is, you don’t taste it – what you taste is incredibly darn good chili, that isn’t overly seasoned with chili powder. I don’t ever use ground turkey (icky) so I used ground beef instead. I used my own tomato sauce put up from my garden. As for the green chilies, I substituted chopped, fresh roasted poblano peppers. I also added a good pinch of dried Mexican oregano. I could tell Hubs wasn’t quite as fond of this as I was but I should have never told him there was pumpkin in it, which I think made him think there had to be something weird about this. As for me, I thought it was perfect. It didn’t really need it, but I served this with a dab of sour cream and chopped green onion which made it look all pretty.

 
Jan 16, 2006

We loved this chili -- very hearty! I also loved the extra healthiness the pumpkin provided, and I think that made the food taste even better in my mind (an added benefit to all already great tasting chili). As other reviewers said, you don't even taste the pumpkin, but I think it adds a nice texture and thickness to the chili. **Added note: I made this again and made it a little healthier the second time around by using olive oil instead of vegetable oil, and using "no salt added" canned products where I could (tomatoes, corn).

 
Nov 24, 2009

I made this early in the morning, followed recipe except doubled spices. I wasn't thrilled with the results (the consistency was great, the taste...not so much). I even asked members what to do to give it more "chili" taste. I ended up not doing anything more to it. NOW IT'S ABOUT 6 HOURS LATER and I just came home. Couldn't resist another taste test.....WHAT A DIFFERENCE! This is very good and I would definitely make it again.s

 

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 17.3 g
  • 69%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 1900 mg
  • 76%

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

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