Pumpkin Chili Mexicana

Pumpkin Chili Mexicana

In this recipe:

based on 157 reviews
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10 min.
50 min.
6 servings

This creamy and colorful Pumpkin Chili Mexicana features pumpkin, onion, chiles, ground turkey and kidney beans seasoned with cumin and chili powder and makes a zesty and flavorful dish.


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
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HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

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happy cook/retiree

used this recipe for years and have passed it forward two generations

- mary schremp from pa

pumkin chili mexicana

I added jalapeno peppers in this recipe. Very nice touch to it. I put this chili in a contest it won second place out of 19 different chilis. This is a really good recipe you can't even tell that there is pumpkin in it. A must try for your next family dinner.

- judy davey from dickson city,pa

Awesome Chili!

I made a few substitutions with my recipe which I think really made it that much better. Instead of using tomato sauce I used a jar of medium salsa, added some Adobo seasoning, and a can of black beans. I also used a little brown sugar and some cinnamon to bring out the flavor of the pumpkin. Instead of a saucepan I used a crockpot and let the chili cook on high for about 3 hours. Definitely give this recipe a try if you're looking to spice up your normal chili recipe!

- Melissa Johnston from Delaware

Popular with everyone

This chili is loved by our guests whenever we serve it. It's hearty & delicious, even to the non-adventurous eaters.

- Stasia Shoemaker from Vienna/IL


I made this chili for a quick dinner. I was super easy to make ready to eat fast. I like my chili a little thinner so I added some chicken stock to thin it out a bit. I also used ground beef instead of turkey and forgot to get green chiles at the strore and just added some extra chili powder and some cayenne pepper. One addition that made the chili even better was just a touch of cinnamon it really accents the pumpkin nicely. This recipe is super easy and very open to additions as you can see. My fiance and I loved it! A real must try!

- Joyce from West Carrollton, OH

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 340
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 740mg (31% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 13g (54% of DV)
  • Sugars: 14g
  • Protein: 22g
  • Vitamin A: 250% of DV
  • Vitamin C: 120% of DV
  • Calcium: 6% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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