Oct 11, 2011

Crock Pot Turkey White Bean Pumpkin Chili



A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables.

This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy!





Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 272.5 • Fat: 2.5 g • Protein: 32 g • Carb: 31 g • Fiber: 12 g • Sugar: 2.4
Sodium: 499 (without salt)

Ingredients:
  • cooking spray (I used my Misto)
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans (I prefer Goya) rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • chopped cilantro and chives for topping
  • salt and pepper to taste
  • low fat sour cream for topping (optional)

Directions:


Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.




Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.



Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.



Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

281 comments :

  1. This look delish. Will be trying it once the weather cools down a bit more :D

    ReplyDelete
  2. Looks great. Going to the grocery store tomorrow. :D

    ReplyDelete
  3. Instead of topping it with sour cream, you could top it off plain greek yogurt for some extra protein!

    ReplyDelete
  4. So excited about this! And LOVE the 3pp for a cup ;)

    ReplyDelete
  5. Looks delicious! I just "pinned" it to my recipes & will try it when it gets just a little bit cooler. It's so nice to have recipes available that are so yummy looking and include ingredients I not only have actually heard of, but I have in my pantry! =)

    You mentioned that after the meat is added to cook it for 4 (or 8) hours and then again after all the other ingredients are added? Is this a type-o or is it cooked twice?

    Thanks for the post!

    littlebabymamabear.blogspot.com

    ReplyDelete
  6. Do you think I can use soy crumbles instead of ground turkey?

    ReplyDelete
  7. We LOVE chili and I for sure want to try this pumpkin inspired one!

    ReplyDelete
  8. What are those tasty looking tortilla things on the side?

    ReplyDelete
  9. Oh wow.... I know what's on the menu next week! This looks amazing! I'm loving all your pumpkin recipes.

    ReplyDelete
  10. This is calling my name!! Your pumpkin recipes haven't let me down once- sure this one will be great too!

    ReplyDelete
  11. Sorry if it's confusing, this cooks only once. I set it to high 4 hours but if I was at work, 8 on low would be fine.

    The chips are rice works, so yummy!! Gluten free too!

    Never used soy crumbles but I'm sure they would work great for vegans, use vegetable broth instead of chicken broth.

    ReplyDelete
  12. ..I don't have a crock pot (and have no room for one in our tiny condo) - any tips on how to make this on the stove top? Just like I would a normal chili (which to me is when everything is cooked through and it tastes good, eat it), or should I let it go for a long time on low?

    ReplyDelete
  13. Ok I think you read my mind...I was making your Chicken Taco Chili the other day (delicious!) and randomly wondered what pumpkin chili would taste like. I thought it sounded weird and ridiculous but this looks amazing! So creative. You (and your pancakes, cupcakes, and cookies) have officially converted me to a pumpkin freak!

    ReplyDelete
  14. Oh I have to try this. I just roasted WHOLE pumpkins! It was soooooo much easier than the crockpot,no cutting just olive oil on all the skin then into the oven at 400 degrees for 1hr... skin peels right off as well as the stem. I just pureed the pumpkin after removing seeds. Its awesome. I had two small pumpkins we had just picked at an orchard and got about 9-10 cups of puree plus a bunch of pumpkin seeds which I roasted with cinnamon sugar! Yum! With all that puree I will be adding this to the list for sure! Thanks!

    ReplyDelete
  15. Did I miss the big sale on pumpkin?

    ReplyDelete
  16. I am not sure I have ever seen pumpkin puree in a can. What's the difference b/w the puree and the pumpkin pie filling?

    Can't wait to go buy the few ingredients I need and make this! Thanks, it sounds wonderful!

    ReplyDelete
    Replies
    1. Pumpkin pie filling has all the spices in it already for pie. Pumpkin puree is just pumpkin

      Delete
  17. I voted for your blog, Gina. It is the best I have found for great tasting, healthy food. Thank you!

    ReplyDelete
  18. This looks WONDERFUL!! I have been looking for new soups that I can make and freeze to have for lunches during the week. I am terrible at taking the time for myself with my 2-year-old running around. Can't wait to make this on Sunday to have on hand - especially with cooler weather coming back my way :)!

    ReplyDelete
  19. Forgot to ask - I have the 3.5 quart Cuisinart crockpot as well as a larger one. Should I use the larger one for this or will it fit in the smaller? Seems like it might be a lot for the smaller one......

    ReplyDelete
  20. Without a crock pot, let it simmer on the stove covered, on the lowest flame 1 - 2 hours, stirring occasionally.

    Thank you Gail!

    Pumpkin pie filling is sweetened with spices, you want plain canned pumpkin or you can make your own pumpkin puree, whichever you prefer.

    Christine, I would use the larger one.

    ReplyDelete
  21. So excited to try this! I had posted a comment in the past asking about a non-sweet pumpkin recipe, preferably with the crock pot, so this is like a dream come true! :) Thanks!!

    ReplyDelete
  22. I may not always answer all emails and comments (I try) but I am listening! :)

    ReplyDelete
  23. Hi Gina, Thanks for all the great recipes! I have enjoyed many of them. I was wondering what you think about making this with dry navy beans? Would you have to soak them first? How long do you think they would have to cook for? Thanks for all that you do :)

    ReplyDelete
  24. Dry beans would have to soak and cook before you make this. Then I would add it to the chili and proceed with the directions.

    ReplyDelete
    Replies
    1. Actually, I recently learned that for white beans live navy, etc., unless they're old, you really don't need to pre-soak. But in any event, if you do make this recipe with dry beans (as I just did) you'll need to increase the liquid. I doubled the stock used in this recipe, and used "rice" beans, a smaller, faster cooking white bean. The beans and everything were done in 4 hours. I would imagine a larger bean might need a little more cooking time.

      Delete
  25. I don't have an electric 'crock pot' but would love to cook this. What temperatures would high and low be in a conventional fan oven?

    ReplyDelete
  26. Perfect chili for fall!
    I love it!

    ReplyDelete
  27. This chili is sitting in my crockpot right now waiting for me when I come home from work! I am so excited to try it for dinner tonight!! It is getting me through the day...

    ReplyDelete
  28. Sounds good...should the turkey cook alone for 4 hours? what is the purpose of that? (new to crockpotting), and then again with the rest...or all together? Thanks

    ReplyDelete
  29. This looks great! I'm confused about the PointsPlus number, though. A mere 3 PPV for this sounded too good to be true, so I plugged the ingredients into WW Recipe Builder and came up with 7 PPV per 9 servings. I was wondering if you really used TWO lbs ground turkey, so I changed it to ONE lb and Recipe Builder says 5 PPV/9 servings with that change. Whether it's 5 or 7 PPVs, it's still a good number and I'll be making this. It's just not 3 PPV! :-)

    P.S. There's no option on RecipeBuilder for 99% f/f ground turkey, so I calculated using 93% f/f which is what I normally buy and is more widely available.

    ReplyDelete
  30. Amy, I'm going to double check to make sure I didn't make a mistake, but I calculated the nutritional info first (using n.i. from Jenny-O extra lean 99% turkey) I'll report back.

    Sorry to confuse you in the instructions, you cook it all in the crock at the same time. Meat, beans, pumpkin, after you saute the meat and onions.

    ReplyDelete
  31. Amy just rechecked and everything appears to be correct. Make sure the turkey is raw in recipe builder, you may want to just put in skinless turkey breast (same thing). Not sure if different brand of beans would change this, I used Goya.

    ReplyDelete
  32. Do you think it would still be good with a pie pumpkin roasted then put in? I have a couple of them and want to do a savory meal dish instead of a sweet with them.

    You helped me out before I even started searching!

    ReplyDelete
  33. Gina - Sorry to be a pain, but now I'm just really baffled.

    A) Amazingly, the brand of beans does make a difference. RecipeBuilder lists Goya Great Northern Beans as 12 PPV for 30 oz. However, "Beans, great northen, canned" is 22 PPV for 30 oz. That's odd to mean since one would think that "beans are beans." I'm going to have to compare labels on my next trip to the store!

    B) Even with this change and using 2 lb "Jennie-O Turkey Store Extra Lean Ground Breast," I'm still coming up with 5 PPV/9 servings.

    I'm not doubting you, I'm just really confused about what I could be doing wrong. I've been using RecipeBuilder for 4 years (lost 140 lbs with WW!) and have never had such a discrepency before.

    I also notice that RecipeBuilder is listing the 2 tsp of cumin as 1 PPV. That's odd to me too. Can that really be possible? It's a SPICE!

    ReplyDelete
  34. Pumpkins are hard to find this year. I went to 3 stores before finding a can of pumpkin. there is a pumpkin shortage this year.

    ReplyDelete
  35. I had the same question about the cook time as Alyssa. I'm about to start cooking! (And will assume until I hear differently that it's just cooked once, all together, for 4 hrs.) Thank you!

    ReplyDelete
  36. Oops sorry! I hadn't refreshed the web page in too long; now I see the corrected cook time. Gina - thanks for all of your hard and delicious work on the blog!

    ReplyDelete
  37. sounds super good! cant wait to try it.

    ReplyDelete
  38. delish! made it tonight!!! i loved it!!! family has no idea it was pumpkin!!!

    ReplyDelete
  39. Thanks for this great recipe, Gina! I have ground turkey in my freezer just waiting to be put to use. I'll be making this this weekend for my lunches next week :)

    ReplyDelete
  40. The chilli on the crock pot got me salivating. Looks really delicious, craving for your dish so much :) Nice post.

    ReplyDelete
  41. I made this for dinner last night as I had some leftover pumpkin I needed to use up. Delicious! I didn't tell my family there was pumpkin in it until their second bowl! hee hee!

    ReplyDelete
  42. What size crockpot did you use? 4 quart, 6 quart? Thank you!

    ReplyDelete
  43. Hey Gina, I live in the middle of nowhere ( southern alberta) and the chopped green chile is going to be IMPOSSIBLE to find......suggestions on what else to use?

    ReplyDelete
  44. This recipe looks so delicious, I can't wait to try it! BTW, I also ran it through WW Recipe Builder and got 5 points per serving using 2 pounds of 99% fat-free ground turkey breast and assuming it makes 9 servings. If you use 1 pound of turkey, it will be 3 points per serving. I'm going with that one!

    ReplyDelete
  45. And it just dawned on me that if you do use only 1 pound of ground turkey to get the three point serving, one serving will not equal 1 cup since you are reducing the overall amount of ingredients. Bon appetit!

    ReplyDelete
  46. Thank you for posting this! I learned last year that I am allergic to tomatoes, so I really appreciate this recipe!

    ReplyDelete
  47. I think that I have told ALL of my friends about this recipe and currently have it in my crockpot. It is INCREDIBLE!

    ReplyDelete
  48. I made this yesterday and it was great! Also i used a 6quart crockpot if that helps anyone:)

    ReplyDelete
  49. This comment has been removed by the author.

    ReplyDelete
  50. JUST came home with the ingredients! Excited to make this tomorrow! I love your recipes, for the most part, that's all that I use now! Thankyou, thankyou, thankyou!

    ReplyDelete
  51. Aside from muffins, I've never used pumpkin as an ingredient...and certainly not in a dish that's savory. After reading the recipe, I knew I had to give it a shot...low and behold...it was fantastic!!! If you didn't know, you would never guess that 1) there were no tomatoes in the dish and 2) they had been replaces but pumpkin. Thank you, thank you for yet another delicious dish that my boys (13,10 & 4) all love as much as mom and dad. Keep up the excellent work!

    ReplyDelete
  52. This was delicious, made it last night for dinner. My kids and husband loved it and even went back for seconds. Will make again!!! Thanks for the recipe.

    ReplyDelete
  53. I am sooo glad you all liked this, it's so creamy and delicious.

    A fresh pumpkin roasted would be fabulous, even better than canned.

    Amy- I always check labels, no idea why but I see this often for different foods.

    Since I don't normally input the values in recipe builder, but rather get the nutritional info first (for my calorie counters) then I plug in the values into the WW calculator, perhaps there is a discrepancy? Although technically there shouldn't be. Just to be sure, you are using canned beans and not dry, correct?

    If you want to be on the safe side, call this 5 points plus.

    ReplyDelete
  54. Gina,
    I also entered this recipe into WW e-tools Recipe Builder and came up with 5 pts+. I only made a half of your recipe, and while preparing this, I drained and rinsed the canned navy beans and then weighed them and it was 9 oz. of beans. So I went back into Recipe Builder and changed the amount to 9 oz and now it is 4 pts+. I have this in my crock-pot right now and it already smells delicious! I love PUMPKIN and can't wait to try this tonight. Thanks for the great recipes. I voted for your blog on the Shape Magazine web contest, too! Good Luck!

    ReplyDelete
  55. patintx@aol.com10/14/11, 10:03 PM

    Didn't have time to use the crockpot...but this was incredible on the stove! I upped the spices...Texans...and will make this one often!

    ReplyDelete
  56. I'm coming up with 5 PP too, and I've only got 1.25 lbs raw, 99% FF turkey in the recipe builder. Still, that's a great point value for this chili. I've got it in the crock pot now and it smell delicious!

    ReplyDelete
  57. This looks delicious! I'm going to try making it tonight!

    ReplyDelete
  58. Great recipe! It inspired me to create something for an Annual Chili Cook-Off my friends have. I've posted it on my blog, so you should check it out!

    ReplyDelete
  59. BioAnthroChick10/16/11, 12:49 AM

    I made this last night and it is fantastic! I whipped up my batch on the stove since I was working late and didn't have time to leave it in the crock pot before supper time. Even only using the 1.25 lb package of 99% lean ground turkey, this recipe makes a nice large pot.

    I paired this with the garlic cheddar biscuits as a side (they're fabulous dipped in the chili!) and had the pumpkin cupcakes with pumpkin spiced cream cheese frosting for desert. My parents are staying in a five star hotel with fabulous restaurants and they were completely jealous when I told them what I had for dinner.

    Thank you again for another winning recipe! :)

    ReplyDelete
  60. I wanted to let you know that I featured this great recipe on my "What I Bookmarked This Week" post - stop by and see!

    ReplyDelete
  61. I made this chili today and just had a bowl of it....FABULOUS!! It's hearty and the flavor is full. You would never know it is "healthy" or that there is pumpkin in it. Whether it's 3, 4 or 5 points, it's worth every one. Comfort food at it's best. Thank you so much! This is the first "Gina" recipe I've made; I'm anxious to try more!

    ReplyDelete
  62. Gina,

    Would I be able to make this using a 4 qt crockpot? Or should I halve the recipe in order to make it work?

    ReplyDelete
  63. I'm also getting 5p+ but that is okay with me! I will be making this today :)

    ReplyDelete
  64. This in in the crockpot at home right now!!! Lookin' forward to trying it tonight!

    ReplyDelete
  65. I made this last night and at first I thought it was a little lacking in flavor. So I added 1 tsp salt and 1 tsp cinnamon and it totally made it for me! SOOOOOO YUMMY!

    ReplyDelete
  66. I made this this weekend for my husband and I and we have enjoyed it over 3 meals so far! So definitely enough to last a couple of days. We both did have to about double the spice and some salt to bring the flavor out, but I loved the depth of flavor that is added by the pumpkin. Really great recipe, i'll be making this again! Thank you!

    ReplyDelete
  67. This is cooking in my crockpot right now and smells DELICIOUS!!!!!!!!!!!! I didn't have any ground turkey so I used shredded chicken instead. I just sneaked a little taste....YUM!!!!!!! Thanks for the recipe!

    ReplyDelete
  68. This recipe is wonderful! I used black beans rinsed and drained, and chicked breasts diced up, just to change it up a little. My husband could not believe it had pumpkin in it. I also added one can of diced tomatoes.

    ReplyDelete
  69. This recipe was FABULOUS!!! I doubled the chicken broth and added fresh spicy peppers and some green peppers. OUT OF THIS WORLD!

    ReplyDelete
  70. Gina, I made your chili and it was AMAZING! Loved Loved Loved it. Its going to be the new fav this winter. Thanks!!!!

    ReplyDelete
  71. I made this last night and it was delicious!! I love pumpkin and this is such a great PP value. I added a diced red bell pepper. I may throw in some kale, too, for tonight's leftovers. Delish!! Thank you!

    ReplyDelete
  72. No crock pot here, so trying it stovetop in the le creuset. Very excited! I've never been disappointed with your recipes, thanks so much for posting!

    ReplyDelete
  73. I made this last night and it is soooo goood! I plan on taking it for my lunch for the rest of the week.

    ReplyDelete
  74. Nobody had a clue that there was pumpkin in this and they all went back for seconds! Topped with Cabot 50% cheddar. Great recipe exactly as written. I added a little tabasco in mine. Loved it.

    ReplyDelete
  75. Wow! Made this yesterday and can't get enough of it! Love your posts!

    ReplyDelete
  76. This is the first recipe of yours that I have tried, and I am already addicted to your site! This chili was delicious--the only thing I did differently was use fresh jalepenos instead of canned chiles. Can't wait to try more of your recipes!

    ReplyDelete
  77. This chili was unbelievable!! I too made it with fresh jalapenos and it was sooo delicious! I loved the consistency of the pumpkin. Thank you for another great, delicious and healthy recipe!!

    ReplyDelete
  78. This was just incredible! Made this overnight and woke up to the best smell in the kitchen this morning. The pumpkin isn't very strong, but it adds a depth of flavor.

    ReplyDelete
  79. I'm so happy you all liked it! Someone left a comment on Facebook saying it was bland, so it's nice to hear the rest of you liked it.

    ReplyDelete
  80. I am going to give this a try it sounds so yummy. My work always has a chili cook off contest sometime in November, I am thinking of using your recipe and entering the contest :) would you mind :)

    ReplyDelete
  81. I made this last night and it was soooo good! I added some pumpkin spice seasoning to it, too. I like the flavor it adds :) Unfortunately, my grocery store was all out of 99% FF Ground Turkey, so I had to settle for 50% FF. I think it increased old points to 5. Still good, but next time, I gettin' the 99% FF :)

    ReplyDelete
  82. We had this tonight. It's really good! I spiced mine up with some Valentina hot sauce & topped with 2% sharp cheddar. Yum!

    ReplyDelete
  83. Delish! To our taste, we prefer more cumin and chile powder, at least double the amount. And I di double the amount of broth. The family thought it needed additional salt. Other than that, (very minor tweaking for personal taste), it was very nice. A keeper for this fall! And you can't go wrong with the # of WW points. We topped with Trader Joe's ff Greek yogurt (you'd never know it wasn't sour cream). I had no problem finding 99% ff turkey breast.

    ReplyDelete
  84. Anyone have any idea if this will work in a 4 qt slowcooker without halving the recipe?

    ReplyDelete
  85. Just curious about those chips on the side - are they homemade or store bought? If store bought, what brand?

    ReplyDelete
  86. I made this after a friend turned me onto the site. I absolutely loved it. I might add a little more chili powder for extra heat, but otherwise it was practically perfect.

    ReplyDelete
  87. This is cooking in my crockpot right now. I doubled the recipe so i could freeze leftovers and it fit perfectly in my 6 quart crockpot. Can't wait to taste it! It smells delish!

    ReplyDelete
  88. I made this on Monday, it was really delicious. The herbs on top at the end really made it. I'm LOVING your website and am looking now to figure out what we'll have this weekend!

    ReplyDelete
  89. I would have never thought to put pumpkin in chili. Way to use a super food! Very excited to try it out.

    ReplyDelete
  90. Tried this last night I only had the big can of pumpkin so I used the whole thing and I added a Jar of Tomatillo Salsa Verde, the extra pumpkin made it thicker which my family likes and the salsa added more chilies and onions. I also took your suggestion and used ground chipotle to spice it up a bit. I had a butternut squash laying around so I roasted that in the oven for 40 min and put it on the side but my family decided they liked it added to the chili, guess it gave a little sweet to the heat. Very good I will make it again!.

    ReplyDelete
  91. I made this chili while camping, but was worried about the pumpkin being in it since no one likes pumpkin. Have to say it was great!!! The kids and the husband like it; great having something warm while sitting by the campfire. I did add sirrachi sauce to mine (my husband also) because we like heat. Thank you for such a great resource for wwp+ along with wonderful recipes!!!!

    ReplyDelete
  92. This is my first recipe, I had to add 2 more cups of chicken broth, because it was way too thick. Will be crocking it on Sunday. Sounds delious.

    ReplyDelete
  93. It was too bland for my family. We added sriracha to it and it tasted better. I think the lack of acid from tomatoes (like in traditional chili) left something missing. I did 2t chili powder, although in my traditional recipe I usually do 2 T so that might help in addition to some cayenne or red pepper flakes.

    ReplyDelete
  94. This recipe was delicious. I made it last night and your pumpkin cupcakes this morning. Both were great! I have been reading your blog for awhile and finally decided to try some recipes. They are delicious!!!!

    Thank you. Healthy food can taste great!

    ReplyDelete
  95. This was good and different. I doubled the recipe to have lots in the freezer for lunches. I added one can of rotel for a little more zest...I hope your points are right, cause I'll be eating a lot of this!

    ReplyDelete
  96. Just ate for dinner. Delicious. I ended up using only 1.25 lb turkey and 3 cups of broth. I also found that I like it without the sour cream better. I can see how some might like more zip to it by adding more spices, but the recipe was perfect for my family. Mine ended up being 5 servings at 7 PP each. My husband couldn't believe it was pumpkin. He questioned why someone would use pumpkin if you aren't going to taste it. I will definitely make this again.

    ReplyDelete
  97. I'm wondering if this would be fine without the pumpkin? Trader Joe's was all sold out when I got there, but I would love to make this tomorrow. Are there any substitutions you would suggest? Thank you!

    ReplyDelete
  98. My husband and I really enjoyed this dish! The kids are not chili fans :-(
    I'm planning to make it again, this time for guests. I think what I liked best was that the chili was not acidic as a tomato-based chili is, it was creamy and comforting. Thank you for all your work on these recipes, Gina!

    ReplyDelete
  99. This was simply divine. My husband, who is a "don't ever substitute beef" kind of guy, straight up LOVED this.

    I use ground chicken breast instead of ground turkey breast, b/c ground chx breast is $4.59/lb. and ground turkey breast is $5.79/lb. Tastes fabulous!

    The cilantro and scallions are a MUST. Completely make the meal!

    ReplyDelete
  100. Just made this last night and it was delicious! It is not spicy at all so adjust the recipe if you want more heat!

    ReplyDelete
  101. So glad you all liked this, I was so pleased with it as well.

    K Demolas, adding pumpkin even if you don't taste it adds vegetables, fiber, vitamins and nutrients!

    The chips are rice works, they are so good!

    Butternut squash would be a perfect replacement for pumpkin, a little sweeter maybe but I think it would be nice. I might add more spice to it!

    ReplyDelete
  102. I made this this weekend and husband and teenage son, who've been quite annoyed with my dinners since starting weight watchers, really liked it. I think next time I'll increase some of the spices to give it a bit more of a kick, but it was great!

    I'm loving your site! Without these recipes my family would likely revolt as I learn all the weight watchers rules!

    ReplyDelete
  103. Yummy!!! I made this for my girlfriends for lunch (we're all on WW). I wish I had doubled the recipe. I like a little more heat so will add more chili powder next time. This is definitely a KEEPER! Thanks Gina.

    bandjspencer@hotmail.com

    ReplyDelete
  104. Just made this. AMAZING! And I don't have a crock pot either. I just left it simmering until I got the right consistency, stirring occasionally as you mentioned :)

    Thank you soooo much!

    ReplyDelete
  105. I made this Monday and it was delish! The hubby even snuck a bowl for lunch while I was at work. He said he couldn't resist while smelling it all day. Next time I'll have to make it while he's at work. lol. Brought the leftovers for some friends and they all enjoyed it. Also made the Pumpkin Swirl Cheesecake Yogurt Cupcakes and they were also a big hit. I had to take them to work so I would stop eating them! Thanks Gina for all of your great recipes. I tell everyone I know about them and anytime we have a potluck or family get together this is the first place I look for new recipes to try!

    ReplyDelete
  106. Hi, Gina! Quick question...is this one of those yummy recipes that's better the next day, or is it best the same day? We're having a chili cook-off at work on Halloween Day, and I'm torn between this recipe and the Chicken Taco Chili. I want to cook the chili on Sunday, so all I have to do is warm it up on Monday morning before lunch. Thanks so much!!

    ReplyDelete
  107. I think it's just as good the next day. So glad you all liked this.

    I plugged this into recipe builder and I'm getting 5 pts plus. Bot sure why it differs from my results from the n.i. I will adjust it here.

    ReplyDelete
  108. Hi Gina, I think I already posted how much we love this recipe!!! I've made it twice in two weeks and have not been able to freeze any yet. I'll try again next week. I think what I like best about it is that it's not acidic like tomato-based chili. I did add a bit a cayenne pepper for a little heat and a little more cumin, but found the recipe to be delicious as written. THANK YOU!
    PS I'm glad to see the points+ value boosted. I called it 4 when tracking as 3 just seemed too good to be true.

    ReplyDelete
  109. Sometimes there are discrepancies with the n.i. and recipe builder, not sure why but sorry for the error.

    ReplyDelete
  110. what can be a susbtitute for chopped green chile?

    ReplyDelete
  111. This is simply fabulous, genius, creative and delicious! The savory ingredients disguise the pumpkin but it retains its character somehow! I subbed turkey sausage for the added flavor - 90%, not 99%,which certainly affected the point value, but I didn't calculate it. It's worth the points!!! This has become an instant classic according to my family!

    ReplyDelete
  112. I was a little hesitant about making this because of the pumpkin but I enjoyed it so much that I gave my mother a bowl and she loved it!!! Thanks Gina!!
    Ann Marie

    ReplyDelete
  113. You could use chopped Jalapeños although they will be spicier. Or love them out.

    Im really glad you enjoyed it, its better than it sounds, lol

    ReplyDelete
  114. My husband and I just made a batch for dinner tonight! It looks soooo good! It is about 30 degrees here and the perfect weather for chili. We are also going to make the Skinny Apple Cobble for a special treat. This is our first time using Skinny Taste and we are loving it! The step by step instructions, including pictures, are a great help to those that may be a little challenged in the kitchen! JeffrosGirl09

    ReplyDelete
  115. I made this recipe over the weekend. It turned out great and was so easy to make.

    ReplyDelete
  116. I tried this over the weekend and it was FANTABULOUS. I was a little skeptical of the pumpkin but wow, what great flavor.

    ReplyDelete
  117. I'm going to buy the ingredients for this recipe tomorrow. With our rainy cool weather this will be perfect. thx.

    ReplyDelete
  118. Gina, I'm so glad I stumbled upon your website! I started Weight Watchers for the first time on Sunday, and I don't think I could have committed to it if I hadn't found all these wonderful recipes.

    I made the Turkey Chili in the crock pot last night to bring for lunch at work. I can't get over how easy it was to make, and how delicious it is! And, to make it even better, I divided my batch into the recommended 9 1-cup servings, and a serving has left me full. Awesome recipe!

    ReplyDelete
  119. Made this yesterday. The house smelt AMAZING when I got in from work. I couldn't wait and had to try some...it was SO delicious! Tastes like Autumn in a bowl. =) THANKS for another delicious recipe!

    ReplyDelete
  120. As stated by everyone above, this recipe is absolutely delicious!

    I added curry powder and served it with a spoonful of greek yogurt instead of sour cream. It gave it a spicy Indian flair which was very well received!

    ReplyDelete
  121. Made this last night and it was super yummy! I added extra heat to make it a little spicier. Definitely a keeper!

    ReplyDelete
  122. This is the best chili recipe I have tried. I used chipotle chili powder and added a half of a jalapeño pepper so the heat was right on. This is a keeper!

    ReplyDelete
  123. This recipe is AWESOME!! My husband hates pumpkin (i know...such a travesty!) I told him pumpkin was in it, and he was extremely skeptical...but he LOVED it!! It is so good. It freezes well also. I added a whole fresh jalapeno - seeds and all! Added such a great spice :-) Thanks for all your great recipes! I love your blog

    ReplyDelete
  124. I made this yesterday on the stovetop and it was delicious! I will definitely make it again. Thanks for the recipe!

    ReplyDelete
  125. I made this and it didn't quite have enough heat to it, we topped it with some Frank's Hot Sauce and it was AMAZING! I'm making it again this week!

    ReplyDelete
  126. I just put this all in my crock pot, and it looks great, but doesn't seem to have much liquid in there as of right now. I followed your recipe exactly with the chicken broth, etc. Will the liquid increase over the 8 hours? THanks!!!

    ReplyDelete
  127. It shouldn't be dry, but also not too liquidy. Nothing evaparates but if you look at the photo above with the bay leaf, that is how much liquid there should be.

    ReplyDelete
  128. Hi Gina,

    Made this recipe the other night in my dutch oven on the stove. Didn't have time to crock pot it, but let it simmer for about an hour on stove.

    I added 2 chopped and seeded fresh jalapenos and sauteed those a little with the garlic and onions. I also used almost 4 cups of chicken broth in order to get it to the consistency I liked. A few extra spices like cayenne, zatarain's big and zesty, and red pepper flakes were also added for extra flavor.

    This was absolutely delicious! My boyfriend really liked it too! I was able to freeze some and have been eating the rest for lunches or dinner this week. So simple, I will definitely be making again!

    ReplyDelete
  129. I made this today, for the first time i never ate chili or used a crock pot, was the first time for both. It is AWESOME!! love it. I added f/f sour cream and f/f cheddar cheese .. oh my it's the bomb.. my new favorite..
    Thanks for this.

    ReplyDelete
  130. Hi Gina, wow what another great crock pot recipe. I made this a few weeks ago. I was a little skeptical as I thought the pumpkin would be the overpowering taste, but not the case at all. I added in some fresh cilantro and added in chili pepers from my local farmers market. Thanks again for a great new recipe I'm certain to make this again.

    ReplyDelete
  131. I loved this chili so much. It reheated great, too, from refrigerated and frozen portions. So easy, and so different. I'm not a big cilantro fan, but saw that someone on your FB page highly recommended it, so I put it on and it really flavored the chili well. The cilantro didn't overpower the dish like it can do sometimes. Thanks for all your hard work on these recipes, Gina!!

    ReplyDelete
  132. I made this yesterday but didn't have a chance to eat any of it until this afternoon. It's really interesting, but I thought it was some what bland. I topped it with a little fat free greek yogurt today, but do you have any other suggestions of what I could add to help boost the flavor a bit? Thanks!

    ReplyDelete
  133. I really enjoyed this recipe, but I found it a touch bland and a lot thicker than your picture the first time I made it. This time I added double the stock and some canned chipotle peppers to the batch. Having never worked with the peppers before (I bought them on a whim as I was grabbing the diced chilies next to them in the store) I just diced 4 whole peppers and threw them in without researching their heat.

    Well! Let's just say I wasn't thinking of ways to spice it up after that! SO HOT haha. The flavour is great, but next time I will ease up on the amount and scrape off the seeds.

    Thank you for the wonderful recipe! I love your site and tell everyone I know about it!

    ReplyDelete
  134. Making this tomorrow night for my bunco party. Excited to serve it up to all the ladies.

    ReplyDelete
  135. Hi! I'm really excited to try this recipe...I have a 3.5 quart crockpot. Should i make any changes to the recipe or do you think it will fit in there? Thanks!

    ReplyDelete
  136. This recipe was so delicious. I topped it off with 0 fat greek yogurt instead of sour cream. I think it may even taste better the second day!

    ReplyDelete
  137. Mine's simmering away in the crock pot right now! Can't wait to try it!

    ReplyDelete
  138. I made this today! It's delicious!!!

    ReplyDelete
  139. I thought this was okay; for me it was a little bland. Once we added some hot sauce, it was perfect! I would add some more spices next time.

    ReplyDelete
  140. I absolutely love this recipe, but I agree that it is a little bland. I added a few dashes of tobasco and some salt once I served myself, and it was perfect. Thank you Gina!

    ReplyDelete
  141. Made this today with leftover thanksgiving turkey so delish!!!

    ReplyDelete
  142. Made it for lunch today and I love it!! I hate pumpkins but you can't even taste it plus I think the puree makes the chili more creamy looking and tasting. And I find it very filling as well..a little bit goes a long way!

    ReplyDelete
  143. Oh my gosh. So i just made this and I don't know what took me so long! I've been meaning to make it since you posted the recipe but I live in Texas, and it really just got cold enough for chili. Anyway, the pumpkin added a great creaminess, and the flavor was awesome. Can't wait for left overs for lunch tomorrow!! Thanks for another out of this world recipe!

    ReplyDelete
  144. I made this today, and it is awesome. My two-year-old loved it too!

    ReplyDelete
  145. I'm making this tonight for what I *think* is the fifth time. I love all your pumpkin recipes!

    ReplyDelete
  146. Oh me oh my...I just made this chili for the second time and doubled the recipe this time.
    I added a few different spices:
    Hot chili powder (in moderation because I have a 2 year old and a 6 tear old)
    Cumin
    Coriander
    and
    Smoked Paprika
    I just like to dump and taste as far as spices go.
    I love this recipe and it's definitely a crowd pleaser, even for the little people in my life.

    ReplyDelete
  147. Tried this today, and it was perfect for a chilly evening. Hubby doesn't do turkey, so it was chicken for us, and I used a lot more cumin and chili powder (and chipotle powder) than the recipe called for. I also added a wedge of lime as a finishing touch. Yum!

    ReplyDelete
  148. I made this today and my family loved it!! They had no idea it had pumpkin in it! Going to be a regular dinner at our house!! Thanks for posting.

    ReplyDelete
  149. Gina - your recipes are absolutely amazing!
    Can I make this with ground beef or veal instead?
    How about ground tofu?
    Merry Christmas!

    ReplyDelete
  150. I doubled the recipe because we have a big famil - Loving the smell so far!! Can't wait to eat dinner tonight :) I also double checked the points plus because I saw so many question - It was 5 points without the Sour Cream and 6 points with it! This is my first recipe from you site and can't wait to try others out! :)

    ReplyDelete
  151. It's funny reading everyones comments, sure ground beef would work. Never used ground tofu but I can't see why not.

    ReplyDelete
  152. This chili is FANTASTIC!! I am allergic to tomatoes, a recent allergy, and we have been struggling as a family to adapt to my allergies. Chili was a staple In our home, and I literally cried when I had to give it up. This recipe flawlessly replaces it and I have never been more excited about a recipe in my entire life! Thank you for experimenting and sharing! You have greatly blessed this family!!

    ReplyDelete
  153. great recipe! made it for my uber picky honey and his even pickier daughter....they both loved it!!!! thank you!!!!!

    ReplyDelete
  154. love love love this dish! it was great being able to sneak the pumpkin in without my kids realizing it and they cleaned their bowls! QUESTION though....are there any other recipes you can think of sneaking pumpkin into? i really loved the depth of flavor it added and also the nutrients it provided my family :)

    ReplyDelete
  155. I tried this a couple weeks ago and simply forgot to post my comment, but we LOVED this. We ended up not eating it the same night I made it (I can't remember why) but we were eating it at nearly every meal for the next several days and not getting tired of it! Looking forward to more pumpkin recipes, I bought a LOT of it while I could find it in the stores!

    ReplyDelete
  156. Hi Gina! Just found your website this weekend and this will be my third recipe I am trying. I actually have all the ingredients prep for tomorrow and I am making it for my work's Soup Club. I am so excited to try it and share the reviews with you. Thank you for such an amazing website!

    ReplyDelete
  157. I make something similar, sans pumpkin. I bet it adds nice flavor.

    ReplyDelete
  158. Made this for dinner tonight.......delicious x1000

    ReplyDelete
  159. I'm so glad you all liked it!!

    ReplyDelete
  160. I LOVED it. Totally easy and delish! The different flavors come together magically, and it's truly healthy.

    Two suggestions: I preferred lemon pepper added at the end as it balances the chili flavor well. Though I usually love sour cream in soup, I felt it dulled the brilliant flavor of this one.

    One question: Why is four hours in a crock pot needed when everything is cooked before it goes in? Mine was totally done and piping hot after two hours on high, and probably sooner than that. I think 2 hrs on high, or 4 hrs on low is more than enough.

    Thanks again for the fabulous recipe! Who would have thought to add pumpkin? genius.

    ReplyDelete
  161. If you were to make it with tofu (see my previous comment) - would you cook it beforehand like you cook the meat? I'm assuming that it's not necessary but please correct me if I'm wrong. I'm planning to make it this week with tofu - I'll let you know how it tastes!

    ReplyDelete
  162. Made with tofu, which I sauteed for a few minutes before.
    It was delicious!

    ReplyDelete
  163. I just made this for my neighborhood recipe club and it was a hit! I think it may be my new favorite chili recipe. Thanks for your great ideas, and inspiration!

    ReplyDelete
  164. Made it for dinner tonight...was super yummo! I added some hot sauce too! I like it spicy! MMMMMMM!!!

    ReplyDelete
  165. Has anyone tried this recipe with black beans or kidney beans instead of white beans? I have black and kidney beans in my pantry that I'd like to use up.

    ReplyDelete
    Replies
    1. I have subbed kidney beans in a pinch. Works great. I'm sure either would be tasty! It just changes the colors a bit, and perhaps some of the creaminess.

      Delete
  166. Found this recipe via Pinterest back in Jan when I started WW Points+. A huge hit in my household. My 6 yr old son said "mom, this is a keeper!" This is almost a weekly staple meal in our home, especially since I roasted and pureed about 10 large pumpkins last fall! I love the flavor and the creaminess given by the pumpkin is YUMMY! I've told all my friends and family about it! Anyone that thinks it's bland must not know how to "season to taste"!

    ReplyDelete
  167. Just made this last night for the first time. Oh my gosh. It was amazing! Everyone loved it, especially my 7 year old. She kept raving about how good it was. And if I'm being honest, I was skeptical about the whole pumpkin thing....you couldn't taste it at all, and I was trying to find it in there! YUM! Thanks for yet another delicious healthy meal. You are amazing!

    ReplyDelete
  168. Not a fan of ground turkey so I used a pound of ground chicken and a pound of chicken chorizo instead...it was delicious!

    ReplyDelete
  169. I made this today and I loved it. I used ground turkey breast and canellini beans. I omitted the sour-cream and cilantro topping. I loved the depth and thickness the pumpkin gave to it. I did think that overall the flavor was a little bland but that's an easy fix. Next time I make this I will find some seasoning to add to the turkey while it's cooking on the stove.
    I also didn't think it needed to cook the whole 4 hours in the crockpot. I turned it off when it had 1.5 hours left and I thought that was perfect.

    ReplyDelete
  170. Recipe builder gave me 6P+ rather than the 5 listed.

    ReplyDelete
  171. So excited for this. I just put it in the pot to cook overnight! I had to grab a quick taste cold and I love the pumpkin as a base. I quadrupled the chili powder and could have easily done more. I can see adding more green chiles and onion as well (but I AM on an onion kick atm). I'm hoping 8 hours on low won't be too much. I might check on it during the night. I think I'll try it with both Greek yogurt and sour cream during separate servings. I might have to check in the PP for some jalapeno biscuits next time! Now off to make Pumpkin Pie Dip!

    ReplyDelete
  172. So the chili turned out fabulous! We got about 12 servings (I had 6 1 cup servings and my husband had 3 double portions). I ended up not using any toppings; it was tasty and filling enough by itself! I turned it off around 7 hours. I will definitely be making this again!

    ReplyDelete
  173. I made this tonight but more of a vegetarian meal, meat substitute crumbles and water cuz I didn't have veggie broth and my family didn't even know the difference. I like that I can adjust the spices to my families preference too!

    ReplyDelete
  174. What size crock pot do you use?

    ReplyDelete
  175. I made this twice last winter. It was the first recipe I tried from your website and shortly after starting WW. I thought this was a good dish. My 8 year old son LOVED the flavor and had 3 helpings. I like it when things I am cooking for myself turn out to be so good for the whole family. I followed the recipe as written (I don't have the creative outlet with cooking :)

    ReplyDelete
  176. I have this in my crockpot as we speak. I'm so excited to try this! Thanks for the recipe!

    ReplyDelete
  177. This recipe is sooooo goood! perfect for fall!! If you love pumpkin like I do you need to try this recipe! I also added a jalepeno to the onion and garlic and it gave it a nice kick, as my husband loves spicy chili! Thanks so much for this amazing recipe- its a keeper!!

    ReplyDelete
  178. I made this today... awesome! I am in love w it, but I am also in love with your cute bowls! Can you tell me where you got them from?

    ReplyDelete
  179. Got this going in my crock pot right now, going to be a nice cool day, so thought I would give it a whirl...smells delish!!

    ReplyDelete
  180. Made this last weekend to rave reviews from the hubby. My crockpot was inaccessible, so I simmered it on the stovetop for 90 minutes - it smelled divine! It was pretty thick, so I increased the chicken stock to 3 cups, and I also added a minced chipotle chile for some added heat. Loved it and will repeat often!

    ReplyDelete
  181. just made this - awesome... I did cut the water down though (the broth that is) bc I used bouillon cubes. great recipe.

    ReplyDelete
  182. Overall good chili. But needs more spice and flavor. Will definately make again but will add some spice to the turkey while it is cooking. More peppers/japalenos in the chili? Again, overall the combination is good but kind of flat in flavor.

    ReplyDelete
  183. I have a triple slow cooker unit (each one is 2.5 quarts) and was wondering... if I wanted to try this recipe, should I cut the recipe in half or put half amount in one, and half amount in a second (do this in two of the three units)?

    thanks

    ReplyDelete
  184. Made this one yesterday for dinner. Now it's two for two. I've tried two of your recipes, and they're both keepers. Can't wait to try more. We enjoyed this one.

    ReplyDelete
  185. I can not even put into words how good this recipe was! I froze the leftovers and they were just as good when thawed.

    ReplyDelete
  186. OMGina!!!! Gimme more, gimme more! This was SOOOOO good. I had to supplement with what I had (1 lb of lean ground beef + 1/2 lb Hot Pork Sausage) and it was FANTASTIC. My husband and father stepped it up with some Chipolte Tobasco but the girls (my mom, kids and I) kept it as is and ate heartily. You continue to change my life with such great recipes.

    ReplyDelete
  187. I'm so glad it's cooling off here so that I can make this chili again! I made it many times last winter and LOOOOOVED it! Thanks, Gina!

    ReplyDelete
  188. This Chili was so good. I can't wait until I am hungry again so I can have another bowl. The flavor is light, and the combination of ingredients is perfect. It is pretty mild but there isn't anything wrong with that.

    ReplyDelete
  189. Hi, Gina! Would it be okay to use ground beef instead of turkey? I LOVE your recipes!! :)

    ReplyDelete
  190. Just made this for dinner and there were no leftovers! Thanks for your great recipes!

    ReplyDelete
  191. Awesome recipe! I made it using Trader Joe's vegetable broth & meat-free chicken strips for a vegetarian version and added some green peppers :) Delicious! Also used a whole pumpkin instead of puree. Worked great and I got some seeds to munch on the side ;) Thanks!

    ReplyDelete
  192. Great alternative for regular Chili! Love the Cumin & White beans, reminds me of a white chicken chili. Thanks as always Gina!

    ReplyDelete
  193. I will be making this tonight! I love all things pumpkin and was excited when I found this. This will be the second recipe of yours for me to try. Your spinach lasagna rolls are AMAZING! My husband isn't one for "Americanized" food, he couldn't get enough of them. I always make them when we have people over for dinner.

    ReplyDelete
  194. I made this today and just ate some for dinner. Oh.My.Goodness.....it is GOOD! Thank you for this wonderful recipe!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.