Turkey Pumpkin Chili

by Allison @ Alli 'n Son on October 10, 2010

There are fewer things that I love more than an over flowing bowl of chili on a Sunday night.

Or Thursday.

Or even Monday for lunch.

Ahhh, who am I kidding, I’ll take it any day. I’m easy like that.

This recipe is not your ordinary chili. Oh no, it’s extra special. You see, it has a secret ingredient.

No, not these beauties. Although they are gorgeous aren’t they?

Cooking Chili

Nope, the extra special ingredient is pumpkin. I bet you didn’t guess that. Or maybe you did, since last week I proclaimed October cooking with pumpkin month. Remember these Pumpkin Pie Muffins? Save those for dessert. If you have any room left.

Now, I know it’s weird, pumpkin in chili. What is a sweet, creamy ingredient doing in a spicy dish like chili? I’ll tell you what. It’s rocking it.

Turkey Pumpkin Chili

Actually, the pumpkin isn’t a distinct flavor. Which in my book is okay. What it does add is a creamy, subtly sweet flavor. And an extra serving of veggies. Which is perfect if you have a picky toddler. Or husband. Or neighbor who likes to stop by just as you are eating dinner and invite themselves to a bowl of the best-smelling chili. Or something like that.

It’s a great meal for a cool autumn evening {or in our case, a HOT autumn evening as it’s been in the 80’s all weekend long}, while watching a football or two.


Turkey Pumpkin Chili

Turkey Pumpkin Chili


  • 1 cup chopped onion
  • 1 cup chopped pepper (I used a combination of red and yellow)
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can pumpkin puree {not pumpkin pie filling}
  • 1 (15 oz) can red beans, rinsed and drained
  • 1-3 cups tomato juice
  • 1.5 tablespoons chili seasoning {I make this ahead of time and keep it in the spice rack for easy access}
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup sour cream


  1. Spray a skillet with non-stick spray. Over medium heat cook the ground turkey and chopped onion. until the turkey is no longer pink. Drain any excess fat.
  2. In a slow cooker, add the cooked turkey and onion, peppers, garlic, tomatoes, pumpkin puree and beans. Add 1-3 cups of tomato juice, depending on how thick you like your chili. Stir in chili seasoning.
  3. Cook on low for 6-8 hours or hight for 3-4 hours, until the veggies are tender.
  4. Top sour cream and shredded cheddar cheese and serve with your favorite crusty French bread.
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Adapted from AllRecipes.com

Meal Plan


Monday: Pesto chicken tortellini soup {Mom Advice}
Tuesday: Homemade veggie burgers
Homemade hot pockets
Thursday: Chicken quesidillas on the grill
Homemade pizza on beer battered crust and homemade sauce. {AllRecipes.com}
Saturday: Celebrating my nephews first birthday – cake for dinner!
Leftover soup



What is your favorite pumpkin recipe?


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