Pumpkin Turkey Chili

I am only giving this four stars because the orginal recipe was too bland for my taste. I added a few things: one can each of corn, black beans, and green chilies, about 2 tsp each of cumin and corriander, about 2 tbsp orange juice concentrate, about 1 1/2 tbsp honey, 2 bay leaves, more salt, about 2 cups of tomato juice, about 1/4 tsp red pepper flakes for some heat. Of course, I did not add cheese or sour cream, but I beleive a dish should be able to stand on its own, with condiments only to enhance. This recipe is totally original, and I will definately make my version again. Thanks for the recipe!

To spice it up a little bit, added one quarter teaspoon of red pepper flakes into the oil with the onions and peppers... And one can of rinsed black beans to make it a bit heartier

This is a great base for this Fall chili, but I add a few things to add more flavor and heat! I sautee 1 large jalapeno with the seeds with the other vegetables and add a can of dark red kidney beans to the pot along with 1 1/2 cups of water. I omit the seasonings listed here, and instead I add the mccormic chili seasoning packet, I also add a dash of ground cloves, about 1/2 a teaspoon of pumpkin pie seasoning, 1/2 a teaspoon of cinnamon, 1/2 teaspoon of garlic salt, and 1 tablespoon of brown sugar. It makes this chili dish more flavorful with sweetness and spicyness. :-)

Following some of the other reviews on here, I added a can of black beans, some extra tomatoes, and corn to give it a little more substance. At that point, I had more ingredients than the pumpkin base could handle, so I added another 1.5 cups of pumpkin. I ended up spicing it with about 3 tablespoons of chili powder, 1.5 tablespoons of cumin, and several large shakes of smoked paprika. After cooking it for 25 minutes with all of this, it was fine. I certainly didn't mind eating it. But then I decided to add some nutmeg and a small dash of cloves and let it simmer on low for another couple of hours. At that point it became something I was happy to be eating.

This is a good base recipe that you can then go on to customize to your tastes. I added a can of kidney beans and 1 cup of frozen corn. I also raised the amount of chili powder to 2 tblsp and added 1 tsp of ground cumin, 1 tsp of Mexican oregano, 1 tsp of garlic salt, and about 1/8 tsp cayenne pepper. It's great eaten with some grated cheddar cheese and chopped avocado on top. As a recipe by itself I would only give it three stars, but adding a few things really elevates it. The pumpkin gives it a nice creaminess and the turkey is a nice, less-greasy alternative to beef.

This is a great base, but definitely needs more flavor. I increased the chili powder to taste, and added a little cumin. I also added some roasted corn (just put a few ears of corn in the broiler and turn every few minutes if you don't want to grill them), and it turned out great!

It was a good recipe. I agree with others and it was bland. I was able to give it some flavor by adding 4 tbsp dark brown sugar and 2 tsp liquid smoke to the pumpkin purée. I also added 3-4 tsp of cayenne and paprika while it was cooking. The second batch I made it very hot by adding 4 Carolina Reapers to the sautéed veggies and dried Carolina Reaper powder to the dry ingredients. Delicious!

This was wonderful. I doubled the recipe and added black beans, corn, red peppers, diced tomatoes with green chiles and a tiny bit of cinnamon. No one even used the sour cream. None of us had ever tried pumpkin in chili before. Such an easy recipe. Will definitely make it again.

Love the addition of the pumpkin for a unique flavor and heartier chili, but the original recipe is a bit bland. Added 1 can each black beans and kidney beans (rinsed), 1 can plain tomato sauce, 4 oz can of green chilies, 2 cups chicken broth, 1 tsp. cumin, 1 tsp. Worcestershire, and a dash of cinnamon.

I've been making this year after year, as my staple chili - love it! I also tweak it by using more diced tomatoes, more chili powder, adding 1 cup low sodium chicken broth, adding kidney beans, and a dash of cinnamon and nutmeg. I bake cornbread as an accompaniment. EVERYONE raves!

This recipe is a winner in my kitchen! I rate five stars for ease of prep, flavor, eye appeal, cost effectiveness, and especially nutrition. I love the alternative to a tomato-based chili and the depth of flavor in a light dish. I like any combination of orange,red, or yellow peppers. A high quality pumpkin puree is also important. I did add 1t each of cumin and coriander and used roasted tomatoes for added flavor. My favorite toppings are fresh cilantro or parsley.

Perfect for a quick dinner.

Delicious recipe! I added some seasonings as per previous reviews ( cumin, pumpkin pie mix), no yellow peppers and a little frozen corn. I’m keto and this was a welcome treat. I will surely make this again!

Made it for dinner — gone in minutes!

The family loved it!

This was great. I added 1/2 tsp of cumin and 1 cup chicken broth and a lot of extra salt. It had the slightest bit of sweetness from the pumpkin. It was super easy and I would make again.

Didn’t expect this to be so good! I used a can of corn instead of bell peppers because I don’t like them. I also added some honey for added sweetness and some red pepper flakes for spice, and I used pizza mozzarella instead of cheddar cheese.

I make this all the time. The only thing I change- leave out turkey burger and add kidney beans- vegetarian.

I have never seen pumpkin in a chili recipe! we really enjoyed it. I cooked the onion, garlic and peppers and then added cooked ground turkey. I then put it into a crock pot for about 4 hours. I added some cumin, cinnamon and 2 cans of diced tomatoes . I also threw in some frozen corn.