Pumpkin Chili Mexicana

Pumpkin Chili Mexicana
Makes:
6
servings
Prep Time:
10
minutes
Total Time:
50
minutes
based on 157 reviews
21

Dietary Considerations:

Dairy Free
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.

In this recipe:

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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe

Fantastic Chili

 Star(s)

Kimberly Reiter from KEMPTON, PA

I have been making this chili for about 3 years now and everyone that eats it loves it and can't believe that there is pumpkin in it. This is definitely my "go to" when I am hungry for chili!

Read More Reviews

Review This Recipe
  •  Star(s)

    happy cook/retiree

    mary schremp from pa

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

  •  Star(s)

    pumkin chili mexicana

    judy davey from dickson city,pa

    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.

  •  Star(s)

    Awesome Chili!

    Melissa Johnston from Delaware

    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!

  •  Star(s)

    Popular with everyone

    Stasia Shoemaker from Vienna/IL

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

  •  Star(s)

    Awesome!

    Joyce from West Carrollton, OH

    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!

  •  Star(s)

    Fantastic Chili

    Kimberly Reiter from KEMPTON, PA

    I have been making this chili for about 3 years now and everyone that eats it loves it and can't believe that there is pumpkin in it. This is definitely my "go to" when I am hungry for chili!

  •  Star(s)

    Great

    Joanne Brindisi from MEDFORD, MA

    I tried this recipe and it's very good. No one knew there was pumpkin in it. This is my new chili recipe!

  •  Star(s)

    great meal

    helen gainsford from CLEMMONS, NC

    This recipe is very easy to make, and tastes fantastic. My family has requested it for their super bowl party. Definitely a winner!

  •  Star(s)

    Great Chili

    DEBORAH DEVANEY from BURNET, TX

    I love pumpkin and was intrigued to see it in a chili recipe. I browned the turkey and vegetables, then cooked it in a slowcooker for several hours. We also added more beans than called for. I did not tell my husband it had pumpkin in it until his second helping as he usually doesn't like anything pumpkin. It gives the chili a nice texture and flavor. Thank you!

  •  Star(s)

    A Winner!

    Jennifer Passons from Ausitn, TX

    I entered a chili cook-off and wanted to take something that would stand out. This chili won 2nd place...only because the judges prefered a spicier chili. If you do want it spicier, it is easy to tweak. I cooked mine then let it sit in a crock pot all day. I came home from the contest with hardly any left and everybody asking me for the recipe.

  •  Star(s)

    Pumpkin Chili

    Suzanne Barnes from Maricopa, AZ

    This chili is pretty good. I omitted the can of tomato sauce (glad I did) it still was very tomatoie. I also used fresh roasted green chilies and used some cayenne pepper for some extra spice as we do like things to be spicy. Would make a nice pot luck dish served with chips and tortillas.

  •  Star(s)

    pumpkin chili mexicana

    elaine hilton from LITTLE FALLS, NJ

    What a delicious meal! Easy, wholesome, and very satisfying. Warms you heart and soul. Enjoy some today!

  •  Star(s)

    Pumpkin Chili Mexicana

    Carol Chaltron from MADISON HEIGHTS, MI

    I hate to be negative, but we just didn't like it. I think for us there was to much tomato sauce. I like it spicy and my husband doesn't. I will try again only with less of the sauce.

  •  Star(s)

    Nice change

    Linda Thille from NEVADA CITY, CA

    This chili was a very tasty change from the norm. I loved the turkey in it...not as heavy as the usual beef chili. I used diced tomatoes in puree, so I thought with the tomato sauce also, it was a bit too tomatoey. Next time I will try using some chicken broth in place of the tomato sauce. My husband loved it! It was even better at lunch the next day...

  •  Star(s)

    GREAT TASTE

    Deborah Feilen from GOLD CANYON, AZ

    I made the Pumpkin Chili for a Cinco de Mayo potluck and everyone loved it. I did put in about 2tbsp of red pepper flakes, because we like things a bit on the hot side. No one had a clue that pumpkin was in the recipe and the pumpkin gave the chili a smooth texture- it was great.

  •  Star(s)

    Pumpkin Chili

    Nadine Olmstead from RESEDA, CA

    For years I have used ground turkey in my chili, so I thought I would try this recipe last night. I used 4 cans of less sodium kidney beans as we like beans in our chili. Also I put in a 7oz. can of green chilies and cayenne pepper I didn't have ground cumin. And extra chili powder we like it spicy. I left the corn out. No one knew there was pumpkin in it and everyone lover the chili. I will make the recipe again and again. Who knew pumpkin would be so good in chili. Thanks for a great recipe.

  •  Star(s)

    Great Chili!

    Teresa Anderson from Schoolcraft, MI

    I made this chili this past weekend. What a hit! Not only is it great tasting, but the pumpkin seems to make it a thicker chili. We often eat our chili over rice and the entire family enjoyed it that way. I will definitely make this again.

  •  Star(s)

    Family Favorite

    Carol Moyer from CHESAPEAKE, VA

    My guys love chili and this recipe makes a great twist on the meal! This will be added to one of our favorites!

  •  Star(s)

    really good

    hazel ancheta from Modesto, CA

    i made this the other day and my husband couldn't believe that i didn't bought it from the store. it looks good, smells good, taste good and the ingredients are not costly! thank you for this recipe!

  •  Star(s)

    Chili Pumpkin?

    Katherine Ressler from LAKE HELEN, FL

    I made this for dinner a few nights ago as I had an extra can of pumpkin left over from pies. My family liked it. I had to add more cumin and red pepper. But we like things spicy.

  •  Star(s)

    Fabulous!

    jodi eisner from LIVINGSTON, NJ

    This recipe was delicious! It had great chili flavor, and all the nutritional benefits of the added pumpkin. I made it last night and shared the recipe with a number of friends today!

  •  Star(s)

    Good, but needs a kick

    Brandy Fisher from TULSA, OK

    I made this chili for my husband and I (I did not tell him it had pumpkin in it). We both thought it needed a kick or more spice - tasted a little bland just using those called for in the recipe.

  •  Star(s)

    So Easy and so Yummy

    Beth Lee from Fredericksburg, VA

    This was a very simple, quick chili to make and tastes delicious. It makes a large amount, so bring lots of hungry people. I also added in cheese and sour cream when serving-YUM!

  •  Star(s)

    delicious

    Diane Gatto from Philadelphia, PA

    I made this for my family last night and they loved it. It is a perfect recipe for fall weather. I will add this to my recipe book as a favorite.

  •  Star(s)

    Surprisingly Good!

    Teri Vaughn from WEST PALM BEACH, FL

    I was dubious about this recipe (pumpkin in chili?!), but tried it because the reviews about it were so good. It's really delicious and easy to make. I think it's perfect for a chilly fall day...only problem is I live in South Florida!

  •  Star(s)

    Couldn't believe it!

    Jan Wilkins from BLYTHEVILLE, AR

    My husband did not believe this had pumpkin in it. We had it for the Pre-Season football game to get us in the mood!

  •  Star(s)

    Different and unusual ingredients

    Loretta Plizka from MILWAUKEE, WI

    What a different type of chili, never though of using pumpkin in a chili. Kids never knew there was pumpkin in the chili. Used white chicken breast instead of turkey. Tasted pretty good, maybe I will try it with turkey, but I am not fond of turkey meat.

  •  Star(s)

    Pumpkin Chili Mexicana

    judi lee from EAST HAMPTON, CT

    Great! The pumpkin added great texture. I used 2 cans of diced tomatoes with green chilies and omitted the can of chilis. I also used white canelli beans. I also used only 1 8 oz. can of tomato sauce to make a thicker chili. No one knew there was pumpkin in it. a great way to sneak in more vegetables and vitamins. I will definitely make it again.

  •  Star(s)

    easy healthy chili

    NORMA EMERY from VERMILION, OH

    When I read the recipe I had to think of healthy, but maybe not tasty. After I prepared the recipe I found the chili really delicious. Easy to make and even froze leftovers for when I have dinner alone, and he's working. I love the swapped recipe page. It is always something different and easy.

  •  Star(s)

    Pumpkin Chili really works!

    L Groch from ESCONDIDO, CA

    Pumpkin and chili don't sound like they go together, but I was very pleasantly surprised by the smoothness the pumpkin brought to this recipe. I'm not a big fan of chili because I find the spices are usually too harsh, but because I want recipes that will add fiber to our diets, I thought I'd try this. Well, the chili came out slightly sweet and not overly spicy. It's well worth trying!

  •  Star(s)

    Even the kids liked it

    Patsy Tangen from GREAT FALLS, MT

    What a great way to get kids to eat pumpkin without it being in a pie. Everyone loved it!

  •  Star(s)

    pumpkin chili mexicana

    ANDREA HOWARD from GREENVILLE, SC

    This is so easy and the pumpkin adds an extra layer of flavor...and a nice surprise and some extra nutrition too.

  •  Star(s)

    Quick & Delicious

    d vaughn from SPOKANE, WA

    This is a wonderful change for chili and a great way to sneak a vegetable (pumpkin) in on the kids!

  •  Star(s)

    awesome recipe

    DEBORAH PAGE from ANDOVER, CT

    I have given this recipe to about several people who are into making traditional dishes healthier and more delicious. This definitely fits the bill. My family (even my picky husband and son) loved it.

  •  Star(s)

    chili

    SUE BASKINGER from PATERSON, NJ

    This was a different way to make chili and get to use pumpkik, which I love! My family enjoyed this recipe and I will be making it again.

  •  Star(s)

    Pumpkin Chili Mexicana

    JIM APLIN from ORLANDO, FL

    This chili is some of the best I've made in a long time. I made it for a potluck supper for my friends & they just raved about how good it was.

  •  Star(s)

    Pumpkin Chile Mexicana

    Janet Stanciu from MILFORD, MI

    This is wonderful! I served this with grated cheese and a dollup of sour cream. The texture of the pumpkin in the recipe is great!

  •  Star(s)

    Even My Youngest Son Liked It!

    Jan Haller from CANTON, CT

    This recipe was awesome! The chili was so flavorful, slightly creamy, noone would have a clue it contained pumpkin so do not fear the picky eaters. I substituted ground soy as we are vegetarians and know it is a good option for anyone to try..lighter and healthier yet still so yum!

  •  Star(s)

    Good

    Mary Carroll from ARLINGTON, TX

    I made this for my co-workers, and it was a big hit. Everyone loved the texture and were amazed when I told them the secret ingredient was pumpkin. The next batch I make, I'm going to use black beans instead of kidney and maybe add some extra chilies for added heat. Even my picky eater grandson loved it topped with cheese and crushed Fritos.

  •  Star(s)

    Pumpkin Chili Mexicana

    Beverly Palmer from CASSELBERRY, FL

    This recipe was made to take to work by someone who does not usually make chili. It turned out to be the best of 3 chili's made for the occasion! My co-workers raved about it and have requested that it be made again! Easy and delicious!!!

  •  Star(s)

    Main Dish

    esther doucette from NEWPORT, RI

    Pumpkin! of all things. This is wonderful. I used Ground Ancho Chili Pepper Seasoning instead of Chili Pepper and Frozen Tomatoes from my garden instead of canned tomatoes. Definitely a keeper. Thank you.

  •  Star(s)

    very good

    LYNN HUGHBANKS from CARBON, IN

    I tried this one night and my family liked it. It would be a good recipie for a potluck dinner. You couldn't even tell the pumpkin was in there.

  •  Star(s)

    Pumpkin Chili Mexicana

    Michelle Buchanan from NAVARRE, FL

    Excellent taste! Made this the day before yesterday & then refrigerated it overnight, as this process always makes chili (& spaghetti sauce)taste better. My family was skeptical about the pumpkin, but one taste made them believers. My adult son just e-mailed this recipe to a friend. That says it all. This is a keeper!

  •  Star(s)

    Pumpkin Chili Mexicana

    Julia Rosato from WEST CHESTER, OH

    This is an easy recipe, with great nutritional value,have made it numerous times with great comments---last time doubled the recipe for a chili and salad dinner and my guest were delighted--many copies of the chili recipe were shared with my guest.

  •  Star(s)

    winter warmth

    suzann lanning from WAYNESVILLE, NC

    Pumpkin is new love of mine and this recipe speaks of warmth, and comfort food-what a good healty choice!

  •  Star(s)

    Pumpkin Chili Mexicana

    Deanne Ganje from ESTEVAN, SK

    This is great I can"t believe that pumpkin can go so well with this recipe.!! I have a whole new respect fo pumpkin since i have tried it. I had never tried it in a main dish before. Wonderfull

  •  Star(s)

    Pumkin Chili Mexicana

    IDA BEEK from LANDING, NJ

    This dish was one of the best chili recipes I've offered to my family. Two of our grown children came for dinner and absolutely loved it. Told me it was a keeper, since I try so many new recipes on them. Some are not a hit, this was a winner.

  •  Star(s)

    Winner

    Julie Ann Boesenhofer from TOLEDO, OH

    Each February we have a Chili-off at our Church. I hadn't made a pot of chili in years, but decided to enter last year's contest after I saw this recipe. With the addition of black beans and a few other "secret" ingredients, to my shock, I took 2nd Place!! No one was able to guess that the real secret was the Libby's pumpkin. It's also great for chili-mac and freezes well in meal size portions so you can enjoy it year round.

  •  Star(s)

    Pumpkin Chili Mexicana

    J. Fineman from CA

    Wow! I purchase ground Turkey once a week and I purchase many cans of Libby's Pumpkin for my recipe for Pumpkin Pancakes which everyone enjoys and Pumpkin Pie of course. This recipe was exactly what I was looking for in a delicious Chili recipe. Thank You so very much! Everyone including the childrens cleaned their plates! We will make this recipe often.

  •  Star(s)

    Pumpkin Chile surprisingly good

    Ruth Byrd from KLAMATH FALLS, OR

    I used ground beef instead of turkey and it was very good. Will make this again & again.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • 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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Pumpkin Chili Mexicana

Ingredients

  • 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

 

Directions

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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