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Pumpkin Black Bean Turkey Chili

"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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1 h 15 m servings 434 cals
Original recipe yields 6 servings

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  • Prep

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  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.


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

Nutrition Facts

Per Serving: 434 calories; 18.7 g fat; 38.2 g carbohydrates; 29.4 g protein; 66 mg cholesterol; 1570 mg sodium. Full nutrition

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Read all reviews 4
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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...

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 g...

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.

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.