Reviews for Slow Cooker Pumpkin Turkey Chili
This is our house favorite! The pumpkin makes the chili rich, especially the next day for left overs! Last time I added a can of pigeon peas in coconut milk to the pot (Caribbean thing), Yum!!!
YUM! I did make some changes for convenience and my personal taste preference (spiced it up a bit). I cooked the onion with the ground turkey and seasoned with a bit of salt, pepper, and cumin. I used a 14.5 oz can of pumpkin puree. For the diced tomatoes I used half garlic & onion seasoned and half fire-roasted. For more spice I added a small can of mild green chilies and one chopped chipotle pepper in adobe sauce. Finally, I used Great Northern + black beans and I didn't drain them, just emptied the cans in. Simmered on the stovetop for about 1.5 hrs. Great flavor and even with my additions not really spicy, just tasty!
Used a ~2.5 cups of sweet potatoes plus 1/2 can of pumpkin puree and used 2 cans of kidney beans instead just because that is what I had. Also cut the sugar in half, tasted sweet but not too sweet. Served with cheese and sour cream, thought it was very good especially as a change to normal chili
Everyone loved this chili! I was making it for a crowd so I tripled the recipe except for the beans. When it came time to add the beans, after adding 4 cans, I stopped. There were plenty of beans! I did use fresh pumpkin and it was so worth the hassle of peeling the pumpkin! The chunks of pumpkin gave it such a rich taste. I also added a whole very spicy pepper to the pot while it was cooking for some extra spice! Will definitely make again!
I doubled this recipe for a work potluck, using red onion and chipolte chili pepper. Cooked meat and onion and then mixed into other ingredients the night before, put in crockpot in am. Was perfect by lunch time. And, a huge hit. Coincidentally, made as listed, only has 1 Weight Watcher point per serving!
Love, love, love it and will definitely make again. There were substitutions, mainly based on what I had handy. I used pumpkin puree (was hesitant but it worked) instead of cubed pumpkin. I added a package of Chili seasoning, a tin of green chilis, and used veggie ground round instead of turkey. Personally, I love the sweet/savory of it all. YUM!!!
I substituted sweet potato for the pumpkin and left out the pumpkin pie spice. Cooked on high for an hour then on low for 3hours for the sweet potato to cook. Served with corn muffins.
Excellent...it was pretty much all gone the first day
Very good flavor. It's not mentioned in the recipe, but I seasoned my turkey with salt and pepper when browning and also sautéed my onions before adding them. I opted for the easy canned pumpkin and Bush's Northern Chili beans as prior review suggested as well. I doubled the batch for a family gathering and it filled my large crockpot to the brim. Cooked on low for 6 hours, stirred once an hour. Husband said "Delicious". Will make again!
Very tasty and simple to make My husband loved it. BTW I have to laugh when people say they loved the recipe and then make so many tweaks it’s not the same recipe. All I did was used canned pumpkin and added Tabasco to my serving.
I doubled it & because we needed it right away, I cooked the turkey in my roasting pan in the oven & then added all of the other ingredients - very delicious!!! And love the different flavours from regular chile!
wow I had my doubts at first, but to my surprise, it had a very spicy harvest taste, I thought it was excellent---it was very thick and hardy --I really would not change anything in it, I may have added a tiny bit more brown sugar but that was all. this is a keeper in my book. I am all for trying something new and different and I am so glad I tried it.
A great way to mix up my standard chili recipe.
I made this before so I knew it was good, I made it this Sat for our Church potluck, they loved it. The only changes I made was Splenda brown sugar only 2T. I didn’t have chili beans so I used Black beans, also used banana squash It tasted great.
This was a really good and hearty variation on traditional chili. I loved the arm spices as the chili powder mixed well witch the pumpkin spices. I cooked it on the stove top and simmered for about a hour and a half. I substituted canned pumpkin and added red peppers and corn. I will definitely make again.
I’ve never been a fan of chili but the pumpkin in this recipe caught my attention. It was delicious! I used canned pumpkin and added a little bit of cayenne to give it a kick. I’m not a fan of beans, so I left out the black and only used chili.
So good and so easy. Didn't customize, just followed the recipe. It was a hit and will definitely make it again.
Great recipe if you love both pumpkin & chili! Also, easy to do.
My husband loved it, the rest of the family didn't really enjoy it although one of us doesn't like pumpkin and the other doesn't like cloves (in my pumpkin spice recipe.)
WOW THIS DISH TASTED GREAT JUST THE WAY IT IS THERE WAS NO LEFT OVERS ??????
I substituted ground white Chicken breast and Butternut squash instead of the turkey and pumpkin. It turned out… Lip smackingly delicious!!!!
I wouldn't make a single change! It is absolutely delicious!! I will definitely be making it again! My husband loved it too!
I absolutely love this recipe. I use white beans instead of black beans and add a can of diced jalapenos and a tbsp of Cayenne Pepper for extra heat. Delicious!
I used butternut squash in place of the pumpkin and it was delicious! Great recipe for the fall.
I used canned pumpkin instead of fresh, and it was great!
This recipe is delicious. I added red pepper flakes and additional chili powder. Leftovers were even better!
Excellent chili recipe! I made this for a friend's birthday party and everyone loved it. The only thing I did differently was to use the stove top instead of the slow cooker and I added maybe 1/8 tsp ground red pepper for a little heat. I'm glad I doubled the recipe - now I have some leftovers. This will be my only chili recipe!
I made this, doctored up the recipe a bit with rotel diced tomatoes with chiles versus diced tomatoes, and used reduced sodium kidney beans versus chili beans, and this dish was BOMB! Love the mix of spicy and sweet! This recipe is a keeper for sure!
Was delicious and everyone at work loved it. Alterations I made from other review suggestions were: sautéed onions, fire roasted tomatos, and pumpkin puree. For next time, I will definitely salt more during cooking.
Loved it! Such a unique and flavorful take. I used butternut squash instead of pumpkin.
I followed Ashley White's suggestions for this recipe and it was the best chili I have ever made. It was loved by everyone!! Make this chili! I used a can of Libby's because it's way easier and tastes great. I also made mine very spicy (with three fresh jalapeños, diced, and 1.5 tablespoon of cayenne). It was incredible, but also very easy to tone down if you prefer.
I also dislike it when someone completely changes a recipe then gives it a low rating. That being said, I like to read how others have “tweaked” a recipe. This is what I did different, I cooked it on the stove because I started it late. I took advice from another reviewer and used great northern beans instead because I dislike chili beans, and I I used regular black beans because that’s what I had on hand. I used 2# ground turkey and I also started with 1/2 tablespoon of pumpkin pie spice and 1 tablespoon brown sugar and 1/2 tablespoon chili powder. Those amounts ended up being perfect for me. I cooked my onion in olive oil, then added the ground turkey. After browning the turkey, I added the remaining ingredients. We like things spicy so I used 1 can of fire roasted tomatoes and 1 can of diced tomatoes with jalapeños. I also par boiled the pumpkin because I was afraid it wouldn’t be cooked in time. My boyfriend, who didn’t think this even sounded good, enjoyed it and wants me to make it again. I never would’ve thought to add pumpkin to chili. Thank you!
I followed the recipe exactlyexcept for using the canned pumpkin since it was easier then cutting up a pumpkin. It was very easy and seemed pretty healthy. I thought the pumpkin taste was a little weird but my boyfriend said he really liked it. It had a good chili taste overall though.
This was really good! I added a tablespoon of cocoa and a teaspoon of cumin. (Cinnamon and chili powder, might as well go for a mole taste). I did thicken it with a slurry at the end. The chunks of pumpkin added a wonderful texture to it ( it would ruin it to try using canned pumpkin purée). The pumpkin pie spice was very mild tasting, but added a great depth to the flavor. This is my new go-to chili recipe!
Made this a few years ago for a Halloween party. At first everyone kind of turned thier noses up and said, "ewww" One brave soul tried it... Came back in the house about 45 min later and it was almost gone, and I mean you couldn't scrape enough up to eat gone.
I added some broth for the last hour & a half so it wouldn't dry out.
Everyone loved it!
Very tasty... easy ! :)
No changes not the usual chili flavors you expect but everyone enjoyed it just make sure to have some hot sauce available for the people the like it a little spicier, great way to use the Halloween pumpkin
This is the first of many recipes that I make each year when Sugar Pie Pumpkins come into season! I am not big on hot spices, so I cut the chili powder by half! I also use sweet Walla Walla Onions and 3 cups of multi-colored bell peppers to enhance both the flavor and color, and a small can of diced chili's to give off a very small amount of heat! I use canellini and black beans as well! If you're used to using fresh pumpkin, there is a big difference in taste from canned! I halve, then roast the pie pumpkins sprinkled with pumpkin pie spice foe about 20 minutes at 400° so peeling and cubing them is a breeze! I make this at least 3 times every winter as it is the best (and healthiest ) chili that I have ever had!
I added one bottle of pumpkin ale...delish!!!
This turned out great. I used one very large yam and added two ears of fresh corn and a large pasilla pepper. it was killer. my husband loved it. we added some cheese and tortilla strips. we will have this again. I didn't use the pumpkin seasoning.
This was fantastic with some of the additions suggested. Fire Roasted Tomatoes and Chili peppers were a definite plus to the recipe. I also added a little V8 juice because it was a bit too thick. I used Great Northern beans instead of black beans as well. Even the nay sayers had a second bowl!!! Great fall twist for chili lovers! Will definitely be making this again...
This was a great October chili. The only thing I did differently was brown the onions in the pan after I removed the browned turkey. This helped loosen the turkey bits that were stuck in the pan , made for an easy pan clean up too! It didn't say to top with cheese but the picture showed it and the cheese helped cut the spices. I will definitely make again!
It was very easy to make! I followed some of the suggestions in the review section. I feel like i will add a bit more seasoning next time to give more flavor .
Made it per recipe and will DEFINITLEY be making it again! Delish!
This was great! I followed the recipe, but used pressure cooker and in 30 minutes done.
I have made this twice. Once in the slow cooker and once on top of the stove. I added a diced fire roasted hatch chili from my stash in the freezer. I used 1 can diced tomatoes and 1 can fire roasted salsa in place of the 28 oz can of diced tomatoes.
Delicious flavor, but even cutting the chilli powder in half made it too spicy for my delicate palate. A dallop of sour cream on top eased the fire in my mouth. Otherwise though, it was easy to prepare (lots of chopping!) and the flavour is amazing.
I substituted ground white Chicken breast and Butternut squash instead of the turkey and pumpkin. It turned out… Lip smackingly delicious!!!!
I added corn to this recipe and it was enjoyed by all. Great flavor
Modified it a bit. I added a can of tomato sauce and steamed the pumpkin first (it was more like 3.5 cups of pumpkin). Added a bit of cayenne pepper. Easy to make on the stove top as well.
This recipe passed the husband test with flying colors! He was surprised as to how good it was. He especailly liked the taste of cinnamon in the mix. I, too added some tweeks. I used fresh pumpkin (small pie pumpkin will do) and found an eaasier way to dice. Cleaned out the pumpkin and sliced into 8 wedges. Put in a covered dish with about an inch of water. Microwaved 3-4 minutes. One then can easily remove skin and dice. I also added some extra chili seasoning & S & P. Cooked at high for 3 hours. Pumkpin was just soft enough to eat but didn't fall apart as originl recipe stated. Will make again.
This is a great recipe. I substitued a winter squash and eliminated the black beans. I used lean ground beef as well. Next time I will try chorizo. MMMMMMMMMMMM....
I made a double batch hoping to have leftovers for lunch. I used white beans instead of black and kidney beans. My family LOVES this recipe there was none left for the next day ??. What a great fall chili recipe.
My husband loves this so much, he requested it twice in one week! Following tips in other reviews, I used 1/2 fire-roasted diced tomatoes and 1/2 regular canned diced tomatoes, and cannellini beans instead of black beans. For our tastes, I used about 1/2 tablespoon of chili seasoning, and 1/2 tablespoon chipotle chili seasoning. I also added a tablespoon or two of chicken base. I love chicken base and use it frequently in recipes, but do be careful using it! It is very salty, so adjust your salt accordingly. I cooked ground turkey breast with 1/2 of a large sweet onion, and added salt and pepper to the mixture. Threw everything but the pumpkin into the crockpot and cooked on low for about 3 or 4 hours, then added the fresh cubed pumpkin and cooked for about 3 more hours. I added the pumpkin later so it wouldn't completely disintegrate. Topped with cheese and sour cream and with corn muffins on the side, it was a hit!
This ended up tasting like barbecue sauce, and therefore, like baked beans more than chili. I had halved the brown sugar, but wish I'd left it out entirely- the pumpkin and pumpkin pie spice already give enough sweetness (or the illusion thereof). 2 stars for taste but 4 for healthfulness.
Thank you for this wonderful recipe! I am vegetarian and so I made a couple of changes. Omitted the turkey and sautéed the onions before adding to crockpot and because I’m lazy I also used 2 cups of canned pumpkin. The pumpkin gave it so much flavor. I cooked on low for about 4 hours. Perfect!
I made this pretty close to how the recipe states. We loved it and will do it again.
Everyone loved this chili and I will definitely make it again. Slight changes include using 1.5 pounds of turkey, using cubed sweet potatoes instead of pumpkin, throwing in one can of pumpkin puree, and adding 1/4 cup of water. Excellent chili
Very good. I put four stars since once it did cook for awhile I added more seasoning which suited my tastes Very good!
I read the reviews and did make some changes based on them. Did not mention the pumpkin until after they ate. It was a winner so thanks!
I made this for a fall-themed pot-luck and it went over very well (even with another chili competing.) I personally, thought it was a little low on the salt (but I tend to like more salt than others.) I will probably make this again and not change the recipe, though I will keep adding salt to my own bowl.
I used butternut squash instead of pumpkin. It was very yummy.
Used rotel with chiles for half of the diced tomatoes like another reader suggested. Also added half processed chipotle Chile in adobo sauce with about 2 tbsp sauce.. My husband loved it topped with sour cream and shredded cheddar.
Delicious! I didn't have prep time to cut and cube a pumpkin, so I used pre cut butternut squash. I swapped out chili beans for black beans and cannellini beans. We tore it up! So easy and so tasty.
Amazing. Took to a party and everyone raved about it. Made in my pressure cooker. There was none left after. Followed a review to make pumpkin sour cream topping. Will make again and again
This was very tasty. I really liked it. BUT, I nearly killed myself cutting up the pumpkin, That part took me forever. And I really struggled to do it. I will not make it again because of this.
Added a jalepeno pepper Works best w fresh pumpkin
This was not good.
I thought this recipe was quite good. I'd give it 4.5 of there were half stars. I thought it was a little mild for my tastes, although I didn't use chili beans. I used kidney and black beans, as well as canned pumpkin. I ended up adding quite a bit more chili powder, salt, and pepper. That fixed much of the mildness. I also served it over noodles with cheese and crackers on top. My wife thinks it was wonderful. We put the leftovers in the fridge and are taking it to work all week. Do try this recipe, especially during the fall.
This is a great, unique chili recipe that only needed a few small tweaks to be perfect for me! Like most people I did use the canned pumpkin, just out of convenience. And I sautéed the onion (with a clove of garlic) before browning the turkey, which I think added a lot of flavor. The one thing I will say is that the original recipe wasn't as spicy as I'm used to, so I ended up adding another tablespoon of chili powder and about a tablespoon and a half of chipotle Tabasco and that did wonders. I will definitely make this again!
very easy and serving it tonight - looks and smells delicious - I added some red pepper flakes to it!
Added ½ medium onion, chopped. So glad I decided to try this recipe! It's fantastic!
I made this chili exactly as the recipe shows. My husband, who hates really spicy food and has never been a big fan of chili at all, loved this! Making it again and again.
Mine turned out tasty, but I had to guess on a couple things. First, there was no mention of what to do with the onion. I sauteed it with the meat. I used ground chicken thigh meat. Secondly, I didn't know what was meant by "chili beans" I used kidney. I prepared "seasoned black beans" myself using a classic chili seasoning mix I like, a red jalapeno, 1 garlic clove and half an onion. I also used fire roasted tomatoes, which I think have a lot more flavor than plain.
I made this for my Halloween Party years ago! Instead of using cut up chunks of pumpkin, I used Pumpkin puree. I topped it off with mexican cheese blend of shredded cheese and served corn bread wirh it. It was such a hit, I made it again for a dinner party. I was short on funds, so I used Pumpkin Pie Filling since I didn't have the pumpkin pie spices. It actually tasted better. I had zero leftovers. And for both occasions, I used two slow cookers. I'm so glad this recipe is still around! I plan on making it for a third time this Halloween season 2019! I'm definitely writing it down this time, just in case.
The sweetness level was a little over bearing. Edible non the less
Followed what the other reviews said to do. Saute red onion and meat with spices - salt, pepper, onion powder, garlic powder, minced garlic, and some chili powder. I used beef instead of turkey along with the chili beans and black as stated in the recipe. Mixed up the tomatoes with fire roasted and no sodium added ones. Added a small can of diced green chilies. Instead of pumpkin spice, I added 1 tsp of cinnamon, some paprika, and 1 1/5 tsp of cumin. Don't forget sour cream and shredded cheese for the top.
It’s an interesting change of pace. I made few changes, but they were: I cut the fresh pumpkin into smaller than cubed pieces - felt this would help get the pumpkin flavor infused into everything; I added a little pumpkin puree for good measure - about a half a can; I added one hot pepper (all I had on hand). As with all chili, it’s much better after a day in the fridge. The first day I had some, just to sample, and the turkey was pretty noticeably turkey, if that makes sense. It was still good but you can tell and see it was turkey. After a day in the fridge it was much less turkey like - just looked like normal beef chili. And it was great. I wouldn’t want this every time, but for an autumn change of pace, it was really very good. Give it a try.
This chili was the bomb, I used fresh pumpkin. I steamed an additional 2cups which was rest of the pumpkin, everyone loved it and I’ll make it again.
Salt and pepper obviously missing. I made as directed and gave it 2-3 stars. I then had to doctor it up so much so much to serve it to my family that I can’t give the original version any more than 2-3 stars. I REALLY wanted to like this one. Dang it.
Awesome aroma when cooking, taste great, we added some fresh jalapeño's for a little more kick. Wife and daughters loved it. Definitely making again!
I did not adjust the recipe at all. The flavor was great. We really enjoyed the sweet-savory element.
I followed the recipe to the T, but cooked it 4 hours, not 3. It was excellent. Will definitely make again!!
Might want to roast the pumpkin first. Gave a great flavor very difficult to chew.
Amazing! And super healthy ingredients! Everyone loved it!
I made this chili, without knowing that my kids and parents would be stopping by. I was already leery about making chili with turkey, my husband only likes beef chili. But, to my amazement EVERYONE LOVED this chili!! I will be making it again. I used canned pumpkin like some of the other reviewers did. Easy and delicious!!
Tasted Amazing! I did it in the Instapot for 8 minutes instead and it turned out wonderful
Used ground pork and added Cajun seasoning. Turned out fantastic
I used can pumpkin, as I couldn't find fresh. And added some extra spices. It turned out great, will be making it again
Great taste. I only substitute the chili powder with the chipotle powder as mentionned in one of the reviews it gave it a great taste. I even won the chili cook off at work. I will definitely make it again.
It was just ok. Lacking in big bold chili flavors. I even followed one person's suggestion and substituted Chipotle chili for regular Chili powder. I won't be adding this one to my collection.
Any ideas on what to substitute for the tomatoes? or any ingredients containing tomatoes? I sometimes make a chili with sweet potatoes instead of pumpkin, and that's 5 star!
I make this several times and year and it's a hit. The first time I used pumpkin. Now I use sweet potatoes. And I sauté red onion before adding. Yummmmmy!
I’ve now made it twice the second time I dbld the recipe copied it exactly then tweaked it along the way. I baked and puréed the remainder of my Pumpkin and added it along with the cubed. Salt pepper more pumpkin spice more chili powder more sugar a lil cayenne when it was a bit too watery I mixed in some gluten free baking pancake mix to thicken it. Well I wasn’t sure at first but I always found the way to taste a chili is day two! Everyone loved it. Served to with tortilla chips and sour cream. We needed gluten free for this occasion.
Came out delicious :)
Best chili ever! Everyone really liked it.