2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions, optional
Text Ingredients
Ingredients for Pumpkin Chili
Onion: The onion adds flavor and a little crunch to the chili.
Sweet yellow pepper: The pepper adds texture, color and a little flavor.
Garlic: Garlic adds umami to the mix. Feel free to add more if you enjoy garlic!
Black beans: Use canned black beans to save time. You’ll want to thoroughly rinse and drain the beans before adding them to the dish.
Solid-pack pumpkin: Canned pumpkin saves loads of time in this recipe. It’s also packed with nutrition, containing calcium, magnesium and folate, plus vitamins A, B6 and C, among other nutrients.
Diced tomatoes: Canned diced tomatoes are another time saver, and even the liquid in the can helps flavor the chili.
Chicken broth: As a large part of the liquid in this chili recipe, chicken broth provides loads of savory flavor compared with simply adding water. It also cuts down on the need for more salt.
Turkey: Cut the cooked turkey into bite-sized cubes before adding it to the dish.
Seasonings: Parsley, chili powder, cumin, oregano and salt enhance the flavors in this recipe.
Avocado and green onions (optional): These toppers add color to the chili, and avocado, in particular, is a superfood, high in fiber, folate and potassium.
Step 1: Cook the onion, pepper and garlic
In a large skillet, heat the olive oil over medium-high heat. Add the onion and pepper, cooking and stirring until they’re tender. Add the garlic, and cook for one minute longer.
Step 2: Slow-cook the chili
Transfer the mixture to a 5-quart slow cooker, then stir in the beans, pumpkin, tomatoes, chicken broth, turkey, parsley, chili powder, cumin, oregano and salt. Cook the chili, covered, on low for four to five hours. Before serving, top each bowl with avocado and green onions, if desired.
Prize Winning Recipe
Total Time
TOTAL TIME:PREP: 20 MIN. COOK: 4 HOURS
YIELD:10 SERVINGS (2-1/2 QUARTS)
This chili's special ingredient, pumpkin, makes it incredibly delicious and even more nutritious. Black beans, turkey, tomatoes and even chicken broth team up for a lovely slow-cooker meal that's bound to vanish in a flash. It's no surprise this pumpkin chili is one of our contest-winning recipes.
Pumpkin isn’t just for pies, and with this contest-winning pumpkin chili, the proof is in the bowl. Solid-pack pumpkin is the star of this dish. It’s a steamed, pureed pumpkin with no extra ingredients, which means it’s just right for a savory recipe such as chili. The pumpkin pairs well with the black beans in this dish, as well as the cubed turkey, making it a well-rounded nutritional powerhouse. Keep this slow-cooker recipe in your regular rotation, as it’s a proven crowd-pleaser.
Pumpkin Chili Variations
Use spicy tomatoes: Instead of the regular diced tomatoes, choose a can that includes jalapenos for added kick.
Add jalapenos: If you like your chili on the spicier side, add 1/4 cup or so of diced jalapenos or any other hot pepper you prefer. Add the hot peppers to the pan when sauteing the sweet pepper.
Make it chocolaty: Unsweetened cocoa powder adds a flavor depth and helps balance out the spices in the chili. It’s a wonderful addition to just about any chili recipe. Use 1 to 2 teaspoons of cocoa, adding it along with the seasonings. Here’s a classic-style chili recipe that includes cocoa.
Try it with cheddar: Offer cheddar cheese cubes or shreds as an extra topping for each bowl of chili. The cheese melts into the chili for added deliciousness.
How to Store Pumpkin Chili
When the pumpkin turkey chili cools, transfer it to a covered food-storage container and place it in the refrigerator, where it will keep for three to four days.
Can you freeze turkey pumpkin chili?
Sure! Transfer the cooled chili to portion-sized containers and stack them in the freezer. They’ll keep for about three months in the freezer. Thaw a portion overnight in the fridge when you’re ready to enjoy more pumpkin chili.
Pumpkin Chili Tips
How can I lower the sodium?
Keep the sodium content on the low side by choosing a low-sodium chicken broth and low-sodium diced tomatoes. Rinsing and draining the black beans also lowers the sodium content. Since the broth already has salt in it, feel free to eliminate the salt added with the seasonings.
Could I use rotisserie chicken instead of turkey?
Absolutely! Cut the chicken into cubes or chunks, and use it in place of the cooked turkey.
Could I make this pumpkin chili recipe with ground turkey instead?
Yes. This chili would be just as delicious using 1 to 2 pounds of ground turkey in place of the cubed cooked turkey; use 2 pounds for a meatier chili. Cook the ground turkey in the skillet with the onions, stirring to break up the turkey a bit. Cook until the meat is no longer pink. Ground beef can be used and cooked in the same way.
Prep
PREP:20 MIN
Cook
COOK:4 HOURS