Turkey Pumpkin White Bean Chili (Slow Cooker or Instant Pot)

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Turkey Pumpkin White Bean Chili recipe made in the Slow Cooker or Instant Pot!

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!
Turkey Pumpkin White Bean 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, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!

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 and creaminess 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!

How To Make Turkey Pumpkin White Bean Chili

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

More Chili Recipes You May Like:

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!
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4.49 from 95 votes
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Turkey White Bean Pumpkin Chili

0
4
0
SP
272.5 Cals 32 Protein 31 Carbs 2.5 Fats
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Yield: 9 servings
COURSE: Dinner, Lunch
CUISINE: American
A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

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
  • 1 1/2 tbsp cumin
  • 1 tsp oregano
  • 2 15 oz cans white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree, or homemade
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium chicken broth, check labels for GF
  • kosher salt and pepper to taste
  • chopped cilantro, red onion or chives for topping
  • Greek yogurt or low-fat sour cream for topping, optional

Instructions

  • 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!

Instant Pot:

  • Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside.
  • Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Return meat to the pot.
  • Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
  • Cover and cook on high pressure 25 minutes. Natural release.
  • Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Nutrition

Serving: 1cup, Calories: 272.5kcal, Carbohydrates: 31g, Protein: 32g, Fat: 2.5g, Sodium: 499mg, Fiber: 12g, Sugar: 2.5g
Blue Smart Points: 0
Green Smart Points: 4
Purple Smart Points: 0
Points +: 6
Keywords: chili recipe, pumpkin turkey chili slow cooker, pumpkin white bean chili, turkey pumpkin chili crock pot, Turkey Pumpkin White Bean Chili

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530 comments

  1. I want to is a try and plan to use leftover roast turkey breast.  Has anyone tried this recipe using chicken or turkey breast meat?  Thanks so much.

    Gina, your recipes are always great.

  2. I’ve made this a couple times now and absolutely love it! Following tips from comments I added a bit of cinnamon and a can of corn – it’s so hearty and flavorful! Will definitely make this again, thanks for the recipe 😀

  3. My hubby and I enjoyed this SO much. I love the pumpkin in place of tomatoes, it was a fun new taste vs tomato and of course not sweet. My hubby hears pumpkin and he thinks pie haha which is normal, but this just has a nice texture and was less acidic for me which was better for my stomach. I do get those finding the turkey a little bland, and I think I will try to sauté the turkey in the IP along with the onions and garlic instead of separate next time. But still such a HUGE hit and in the fav rotation! 

  4. Can I use dry beans instead of canned?

  5. Delicious chili recipe!  I wasn’t sure about the pumpkin but SkinnyTaste has never let me down so I tried it.  Wow so creamy and flavorful.  I like spicy so I added extra chili powder, extra green Chile, some chipotle powder, smoked paprika and a little bit of cinnamon.  So good with the optional toppings.  Will definitely make this one again and again 

  6. A-mazing! So good! I never said anything to my family and no one knew it was pumpkin and not tomato till I told them.

  7. Great base recipe for a different kind of chili. Made it pretty much as directed, with the addition of some of my favorite Penzey’s chili powders and a smidge of their Now Curry (my fave). I think next time I’d prefer more flavor to get into the turkey, so I’ll sauté onions first, then add garlic for a min, then add turkey. Once mostly cooked I’ll throw all the spices in and cook for a minute before adding to the slow cooker. I think that should do the trick.

  8. I’m curious why when I added this recipe to my Weightwatchers app that it registered as 3 points per cup under the purple plan and not 0 points as the recipe states.

  9. I make this regularly and also came in 3rd place in our office chili contest with a tweaked version of this recipe! Not many substitutions, but I use ground Italian sausage (chicken), usually mild, but I may use 1 lb mild, 1 lb spicy — instead of plain ground turkey, it benefits from the extra seasoning. Instead of canned chopped green chilis, I use smoked hatch chilis. When they’re in season, I buy them, destem, cut into chunks and freeze until I need for soup. I also tend to add paprika, when we traveled to Hungary we bought big packages of paprika and I tend to add it to a lot of recipes.

  10. Hi Gina!  Do you really not stir things before setting the crock-pot and letting things cool? Or is that just for videos? Just curious… I look forward to finally trying this recipe this weekend—I made the meal prep cookbook slow cooker white bean chicken chili last weekend and it was delish!

  11. My best friend made this , and I just loved it and needed the recipe, now it’s my turn to create (she is a much better cook however)!

  12. I made 2 batches of this chili yesterday for a staff meeting using 93% Lean Turkey meat (must be drained before placing in the slow cooker) and I came home with none! Did I mention there were only 8 people in this meeting? 😳🤤😋 Obviously this is a new favorite and I will be making again soon so I can enjoy some leftovers! 

  13. One of my favorite chili recipes for fall!

  14. This is a fabulous recipe! I made a batch and stored it in 5 containers for my lunch for the week. Currently enjoying it! I cooked on stovetop and just simmered for an hour. I always add some hot sauce at the end too! Gives it a little extra somethin somethin!

  15. It was ok. I added more spice but it still tasted like it was missing something. I think I might try adding cinnamon or maybe sage.  
    I am glad I did not use 2 lbs of ground turkey as it was very thick. 

    Not bad, just not my favorite.

  16. Sounds delish! But looks like it makes a ton. Do leftovers freeze ok?

  17. Excellent! Satisfying! Delicious! I forgot to start it in the crockpot, so I just cooked it on the stove for an hour. Left out the chili powder because I didn’t want it. The pumpkin flavor disappears. Next time I’m adding a can of garbanzos.

  18. I really like this recipe. My teenage son, who doesn’t like chili, thinks this is good! If I can’t find pumpkin puree anywhere (I’ve been to at least 6 stores), can you suggest a substitute?

  19. Just. Awful. No flavor despite all the delicious spices. I can’t believe others enjoyed this. Such a disappointment I would give 0 stars if I could.

  20. This is the first Instant Pot recipe I’ve ever made – and with careful reading of the comments, it was a success! I subbed in a can of chickpeas for one of the cans of white beans (compensating for a shopping error, ha), and since it came out just a very little bit wetter than I expected, I threw in a few shakes of cornmeal after taking the lid off, which worked for me. I did the cooking of the meat and the onions/garlic in a separate pan, as I wasn’t feeling bold enough to try the Saute function out on a first attempt. Thanks!

  21. Was very good. Used butter beans and used only 1 lb. of turkey. 

  22. Can you get pumpkin purée this time of year? I’ve been trying to find it but no luck. 

  23. This is my go-to recipe. Wanted to share how much my family loves this. I have 6- and 9-yr old kids. I love that I can whip up this family favorite and even freeze it and when it’s served they comment so positively. That rarely happens in my kitchen. Plus, especially now when family life has been turned upside down, it’s so nice to have our comfort food

  24. The blue smart points are wrong, it should be 5/serving. 

  25. Is pumpkin purée the same as the canned pumpkin you use for pumpkin pie?  Haven’t made it yet. 

    • You’ll need “pumpkin purée”. Don’t get “pumpkin pie” that has added spices for making pies. There is a difference and the cans are usually right next to each other on the shelf. 

  26. Homerun with my picky 13 ywar old daughter!! I was surprised when she actually agreed to try it, and AMAZED that she went back for seconds! (I didn’t tell her there was pumpkin in the recipe)
    My husband and I enjoyed it also, but for us the spices definitely needed doctored up. Him for spice, me simply for flavor.
    I used the instant pot method. After all the sauteeing, I found it necessary to deglaze with some of the broth before adding the rest of the ingredients.

  27. If I were to double this recipe in the instapot – would cooking time be adjusted?

  28. Made this on the stove top in a Dutch oven, simmered on low for an hour. I follow d suggestions in other comments and doubled the spices. It was great – can’t imagine it with the normal amount of spice, so I’m glad I read the comments first. It was a bit watery at first, but after sitting became more chili consistency.

  29. Do you dump the cans of beans in as is or rinse and add in a couple cans of water?

  30. Loved this! Another Gina success! Great option for a tomato-less chili and love the extra vitamins a thickening (without flour/butter) from the pumpkin!

  31. Love your recipes! Will you be posting the green and the purple points ?

  32. This is so delicious. One of my favorite chili varieties that I keep in regular rotation, even during the summer. So easy to throw together and let simmer on the stove. I sometimes switch in ground chicken. Yum!

  33. This is, by far, my fav new chili recipe!  Love that it’s a slow cooker recipe, has loads of fiber, and is 0 points on the WW Blue Plan!  Served it to my Italian husband (who loves tomato anything), and he said it was delicious!  Only after 2 helpings did I tell him about the pumpkin!  

  34. Very Bland!! I don’t usually give bad ratings but I felt I needed to for this one! Have had much better chili’s that were on WW.

  35. I agree with a previous poster that this is a great base recipe!   I also found it a little bland – although in fairness I forgot to put the chilies in!  I agree that it definitely makes me think of fall, So I added a little extra salt and pepper, some more chili powder, and then cinnamon and nutmeg. It was awesome!   I also got the thumbs up from a non-pumpkin eater! 

  36. I did the Instant Pot version. It was very easy to make, but there are a few tweaks that need to happen to prevent the infamous burn notice. 
    #1 sauté turkey until there’s no liquids left
    #2 add onions, garlic and spices and cook for about 4-5 minutes
    #3 deglaze with half of the chicken stock, and scrape up the cooked/burned bits from the bottom.
    #4 add chilies, both cans of beans (drained and rinsed) and mix thoroughly. 
    #5 add canned pumpkin to the top only DONOT MIX. Spread it out on top of the chili stuff. 
    #6 manual cook for 10 minutes, and let it NPR (naturally release its pressure – about 20 minutes)
    #7 open lid and stir. Adjust any seasonings.  

    I hope this helps others.
    Gina, you’re more than welcome to use my method if you’d like. 

    My version tastes good but there’s something off. I added more chili powder and cumin than called for, but I don’t think that affected the taste. I think it might have been the cinnamon I added – don’t add cinnamon. I thought it would be good with the pumpkin. Oops.  Now, I  feel like it needs green olives or something.  Otherwise this is a good chili recipe that’s thick and hearty. I just don’t think I’m a fan of pumpkin with my meat. That’s why I give it 4 stars – personal preference. Next time I’ll stick with a more traditional chili. 

  37. Hi Gina! 
    Making this for a girls night that I’m hosting and chili will hit the spot! Would it be ok to put everything in crockpot night before (I sautéed the meat, onions/cumin). Then put on low in the morning? Trying to save time but don’t want it to mess with the taste! Love all your recipes and cookbooks!!

  38. Could I use chicken thighs or breast in place of the turkey?? Has anyone tried this substitution? 

  39. This is like the base of a recipe. It’s not bad, consistency is good, but it’s bland. I doubled the cumin, tripled the chili powder (could probably use more), and added pumpkin pie spice. After all those changes this chili was pretty good. Will probably make again. 

  40. Followed this recipe exactly and did it in the instant pot. It came out so watery like soup! 25 minutes and 2 cups of broth. Not sure what happened!

  41. This has a good taste but way too much meat. I’m adding another can of pumpkin and beans to the leftovers tonight. I know chili
    Is supposed to be meaty but my family  prefers the bean heavier chili’s. Next time will only use a pound of turkey. 

  42. This recipe was amazing! I have a tomato allergy so it was great to have chili again 🙂

  43. This was a really good chili. Unfortunately this recipe did not work out in my instant pot. It gave me a burn error twice. I made sure to deglaze the pot before adding the rest of the ingredients but each time the liquid rose to the top and the bottom started to burn. Turned it off. Scraped the bottom, checked the inner chamber, added liquid to measure 2 1/2 cups total and restarted the pot for 15 minutes (we were hungry and waiting on the chili). It stopped and gave me a second burn notice, all the liquid was at the top again when I opened it. But this time it had cooked for enough time, everything was cooked though so no worries about it not being ok to eat. Next time I will do this on the stove. This was super delicious even with the problems so I will make this again.

    • I had the same issue with this chili and one of the others! I am glad I was not the only one. The good news is that the turkey was cooked ahead of time, so I was not worried about it being under-cooked. I agree that it was still a great recipe!

    • I got the burn notice on my batch as well. Added 2 more cups of broth and it came to pressure and cooked for the full 25 mins. I have the Instant Pot Duo 8 qt. Maybe because it’s a large pot, the recipe requires more liquid? Not sure. The friend of mind who recommended this recipe to me has the little 3 qt model and didn’t have any issues.

  44. This is super easy & delicious! I do like to tinker with recipes though so the second time I made this, I changed the following…

    One pot, stovetop:
    Sautéed garlic & onions first (5min) then added ground turkey. Cooked almost all the way through and added double the spices. Cooked turkey the rest of the way through & added remaining ingredients. Stovetop simmer for about 45min…yum!

  45. Easy, delicious, hearty and weight watchers friendly. Love it!!!!!

  46. Any substitutes for broth? I have everything but 😑 

  47. I doubled the onions, spices, and green chilies, added smoked paprika and a sweet potato. It was wonderful! Nice and thick and creamy and very flavourful.

  48. It was okay, not our favorite. It reminded me of a filling I’ve had in enchiladas before, which I think is what I’ll do with the leftovers. ????

  49. I’ve made this many times already and I’m not sure if I ever gave a review of it so if I did… oh well…

    My husband and daughter are not Dan’s of pumpkin at all and they both love this chili. Today was my husband’s birthday and when I asked him what he wanted for dinner THIS is what he wanted. I didnt realize that you also added IP instructions so when I looked for the ingredients list to make it tomorrow, I was pleasantly surprised and he was thrilled to have his birthday meal.

    Thanks again Gina. We are trying to lose weight again and your site makes it easier.

  50. Why is this not considered dairy free? Am I missing something? Especially if the sour cream/yogurt is optional.

  51. Fantastic!
    Only changes I made was to use a lot more of each spice or herb; added all herbs & spices at end of sauteeing onions and then only added enough chicken broth to deglaze the pan and scrape up all that yummy fond (probably 1 1/4 cup total) and added that to crock pot. Took less than 8 hrs on low.

  52. This is probably one of my favorite Chili recipes of all time. I would have never guessed I would love Chili with pumpkin so much! I would agree with the other comments, I definitely think all of the spices could be doubled with a pinch of salt and pepper. I look forward to making this again!!

  53. Made this tonight in the Instant Pot. I really liked it, and so did my husband. Will make it again!

  54. Hi Gina, Is it necessary to brown the onion garlic and turkey first? Or can I throw It all in the slow cooker and omit that step?

  55. Doubled spices. Halved turkey. And added some butternut squash that was cubed and waiting to be cooked. Yum.
    I always find it awkward to rate the recipe if I have modified it…I am not really rating it then, am I? However, this is an easy modification and consistent with other reviewers results.

  56. So good! I love the consistency of the pumpkin. I left out the green chiles because they may be too spicy for my toddler who loves turkey chili and I added a can of diced, no salt added tomatoes. I can always add my own spice. This is such a good lunch for work. I had it with 1/3 cup of cooked farro today.

  57. Absolutely delicious!  Not certain if my husband would like it so made a pot of white chicken chili as a back up.  Fortunately he loved it so I have another meal in the freezer. 

  58. I made this and froze it.  I only had black beans and chick peas so I used.can of each.  I also added a can of mild rotel chili’s.  
    Ate a bowl today with 1 T Tostito cheese dip added and it ws was so wonderful!!!  The pumpkin made a good flavored broth to the soup.
    Mine made almost 12 cups; maybe because of the can of rotel i added and didn’t drain the black beans.
    This recipe is a “keeper” for sure.  I’ve tried many of your recipes, but I think this one’s the best so far.
    Thank you for all the healthy recipes!

  59. I’ve made this recipe twice,  I enjoyed it each time but the first time it had much more of a kick and was more flavorful. I just checked my cookbook which calls for 1 1/2 tablespoons of cumin, however it only says 1 tsp of cumin online. Just wanted to point that out in case you are hoping for more spice, it makes a huge difference?

  60. Excellent will make again plus my picky husband even ate it.

  61. When I read the title of the recipe, I thought i would not like this meal. Putting pumpkin in chili was just something I thought didn’t belong. Boy was I wrong! This chili was delicious! And the ease of making it made my Sunday more enjoyable. I tell all my friends about this recipe and this meal plan! Thank you!

  62. I made this chili but added more chili powder and cumin than the recipe calls for because it is a little bland otherwise. I was shocked when my family not only ate ALL of it but asked if I would make more. So I’ve made this TWICE this week and it’s almost gone again. For those of you who say it’s watery, it’s possible you haven’t cooked it long enough. The recipe IS watery at first but when you leave it in the slow cooker for the amount of time the recipe calls for, it thickens up quite nicely. This is definitely a recipe that we’ll be making again and again.

  63. Such an awesome recipe! I hosted a fall girls’ night and made this for the first time in the instapot because I was running late from work and it got so many compliments. I was told I should never serve a dish without trying it first but with this recipe it was a no brained!

  64. Thanks for a great recipe. Nice to change up our regular turkey chili with pumpkin rather than tomatoes.  2 kids, a husband and a set of grandparents all enjoyed it! (I doubled the spices for extra zip.)

  65. Skinnytaste for the win again! Thank you, Gina! I’m not a fan of ground turkey but decided to give this a try. It was great! My family likes spicy food so I added a little cayenne pepper and otherwise followed the recipe exactly. It was great!

  66. AWESOME!!!!

  67. I made it in a pot. I used half the amount of turkey (1 Lb) and 1 can of beans. Left all other ingredients the same. Came out perfect!! I can’t imagine it as flavorful with more meat and beans.

  68. Made this today. It was great. I doubled the spices and added smoked paprika.  Yummy!

  69. Following the suggestions of some of the readers, I added some sherry vinegar and a red pepper to this, plus some extra chili powder, and it was fabulous.  It was even better the next day.  This is a keeper for me!

  70. Loved this recipe.  I doubled the chili powder and cumin, added some red pepper flake and 1/2 teaspoon of cinnamon.  It got better each day as the flavors melded.  Yummo!

  71. Made this tonight with homemade pumpkin puree and it was delicious! I added a little extra chili powder and cumin based on some previous comments, and it had a lot of flavor, it is very filling and a great alternative to tomato based soups! Thank you for including Instant Pot directions, worked great!

  72. Made this tonight in the Instant Pot and it came out very watery. Any advice for adjusting liquid amount to avoid this?

  73. This is a great recipe & freezes very well too ???

  74. Delicious! Especially with some toasted french bread to dip it in 🙂 My only recommendation is to double the amount for spices. Even then I felt like I could have even tripled the seasoning, but that’s just. Nothing a little garlic salt and hot sauce cant fix! Overall great recipe!

  75. So I cooked the chili and when we tried it , it was sweet ! My husband said why is it sweet ? I realized I used pumpkin pie filling ! Not purée ! But it was still delicious! Going to make it again , with the right pumpkin ! ALl of your recipes are The Best ! Haven’t had one that we haven’t liked yet ! 

  76. I also have your Fast Andy Slow cookbook which also has this recipe in it, but the amounts of some of the ingredients are different. For example, in the cookbook it lists two 4-ounce cans of mild green Chile’s instead of one 4.5-ounce can.  It also lists 1-1+/2 Tbs cumin rather than 2 tsp here and lists 2 tsp of chili powder in the cookbook rather than 1 tsp online. Is one recipe incorrect or just a slight variation?

  77. Now that it’s finally Fall temps here in NY, I put this recipe in the crockpot an hour ago cannot wait for the end result!  I also am awaiting my Amazon order with your new cookbook, One and Done, in it that’s coming today! So exciting to see what recipes I can use for my crockpot and air fryer! 

  78. What if I just dumped everything’s into the crockpot without sautéing first? Kinda defeats the purpose of a crockpot meal. 

  79. This recipe caused my instant pot to not come to pressure. I transferred it to a Dutch oven and the bottom of my IP was browned which is why it wouldn’t come to pressure and why I was getting the error message. I’m unsure which ingredient did this because I used plenty of liquid. 

  80. This was easy, warming, and filling. However, it was also … bland. I would add significantly more spices in the future, including tablespoons of cumin instead of teaspoons. It would also be well-served with a hearty dash of chipotle or cayenne powder to cook, and hot sauce on the table to taste. In all, a very good start, but it needs more flavor.

  81. This chili is PACKED with flavor. Best fall chili recipe by far. Top with sour cream, jalapeño, and some sharp white cheddar and you won’t regret it. So yum! 

  82. I made this last night and it was a hit! I increased the spice measurements a bit based on the comments and also added a little allspice and it was wonderfully flavored. Additionally, I cooked on stove top, simmering for one hour, and had no consistency issues – thought it was a great chili consistency. Would definitely make again!

  83. A winner ????

  84. I prepared it without any changes. Absolutely delicious. Not a hint of pumpkin taste, just as promised. Next time, I’ll bump up the chili powder and cumin a tad. I also needed to add a little salt to each serving, but I’d rather do that than add too much to the entire recipe. Hard to believe this is ‘0’ points.

  85. I made this last night and its perfect! I read that it needed a bit of a spice increase, so I added curry powder and extra spices. I left out the beans and added mushrooms and topped with sour cream and raw onion.

  86. I’m afraid we did not like this recipe at all. I ended up throwing it out. Maybe if it was made with chicken and had more chicken flavor with bouillon it would be better.

  87. Has anyone tried this with boneless chicken breasts instead of ground turkey (which I’m not a fan of)?

  88. Can you double this in the instapot?

  89. I made this tonight but did stove top instead of crock pot. I would recommend at least doubling the spices. I also sauted the onion, garlic, then added the turkey on top (as well as half a jalepeno). This gave it the perfect level of heat and flavor.

    If doing stovetop as I did, saute garlic 30 sec in olive oil, add onion, saute 4-5 min, add in ground turkey + salt, cook through — drain extra fat / liquid if desired at this point. Add cumin + beans, saute 1 min, add all other ingredients, bring to simmer and then turn to low and simmer 1 hr.

  90. Amazing!  My whole family loved this chili.  

  91. I agree with some of the comments below-flavor is a little lacking. I added some low sugar bbq sauce and it added just the right amount of sweetness and smokiness the recipe needed. Well done Gina! 

  92. So delicious!  My first attempt at using the Instant Pot and it was so easy and the consistency was perfect.  Thank you for providing detailed instructions for both IP and slow cooker.  Love the idea of topping with jalapeño for extra kick.  🙂

  93. This is delicious. A simple, quick, and hearty chili. 

  94. I was a bit skeptical about the pumpkin in this recipe, but man this was FANTASTIC. I told NO ONE what was in it and they wolfed it down. My picky husband and brother in-law each ate two bowls and my 7 year old son loved it. I did add more cumin and a dash of ancho chili powder, to give it a little smokiness and heat, but I would still classify this as mild (I used mild green chiles). Some (non weight conscious) members of my family used the large Fritos Scoops to eat with this. I will definitely make this over and over again.

  95. Gina, I have started following your meal plan and so far in a month lost 10 pounds ….I sub meals I do like ( don’t eat pork ) and try and eat as clean/ organic as possible…my blood pressure has gone down without meds and feeling fabulous… thank you

  96. As with all recipes that I get from online, I ignore the amounts given for spices and add what I think fits best. For this recipe, I would say I at least doubled all the spices. I also added in garlic powder.

    I sauteed the turkey with hot Peri-Peri sauce that I had in the fridge (we also used 93% fat free turkey instead). I added in a 4.5 oz can of jalapenos. After putting it all in the crockpot I tasted, and realized it needed some acidity so I added some apple cider vinegar — probably around 1/4 cup (maybe more — I dont measure). We added more of the spices after it was done cooking and a bit more apple cider vinegar.

    My fiance messaged me today after eating leftovers again for lunch saying it is the best chili he has ever had. Which is quite the statement coming from him. He was so doubtful of the white beans and pumpkin! He did say he wished we had fresh jalapenos for a little bit of crunch (we like things spicy!). Served it with greek yogurt, green onions, and a bit of cheddar cheese.

    Thank you for this interesting, recipe as I would never have thought of it myself! Our adjustments obviously add on some calories and we only got 6 servings out of it. Even with the adjustments and toppings, it ended up being around ~550 calories and we were quite full 🙂

  97. The PERFECT recipe for the first day of Fall! So good and I will likely be making it often this fall and winter. The pumpkin gave it an excellent creamy-like, velvety texture. Cooked it on the stovetop and also added some extra cumin and Worcestershire for a bit more flavor. A keeper!

  98. So good!!! I made it as directed and added just a dash of sea salt at the end – my insanely picky toddler even enjoyed it! Thanks for another great recipe! 

  99. I found it tasty wth right amount of heat and easy to make

    I had a removable insert slow cooker so cooked the meat, pulled to a side to evaporate off some water, then mixed and made a small empty spot in middle for olive oil and added dried spices so they could bloom in hot oil and then added onions and garlic to soften and finished off with remaining ingredents.  

    Thanks for keeping dinner from getting into a rut!

    Mine came to 4sp, only oil and turkey had points but leanest ground turkey I could find was 8g fat (2 sat) and 20g protein per 100g.

  100. this was very good! I didn’t have cumin so I added curry powder and to me it tasted good. I might add both cumin and curry powder next time. I didn’t add sour cream or a few tortilla chips but I think that’s a nice option. My kids would eat it too if I added cheese I bet!

  101. Made this last night and didn’t feel it had much flavor. Also came out pretty liquidy — not quite the consistency of chili. I love the idea of turkey, white bean, and pumpkin chili but think this needs a little tweaking. I normally love Skinnytaste recipes!

  102. Love this!!! Used suggestions for modifications- 2 cans pumpkin, addition of 1 sweet potato and some chopped carrot, extra EVERYTHING spice-wise- doubled up on garlic, cumin and chili powder, added a dash of red pepper flakes and doubled green chiles. Also, instead of crock pot cooked on stovetop for app 3 hours partially uncovered to reduce liquid… perfection! Will make again!

  103. We loved it. I made a few changes. I used 1 pound of turkey because it was expensive.  I used a can of mild rotel instead of jalapeños because it was cheaper and I didn’t have quite enough cumin.  We ate it over rice. It was reallly good!  My picky daughter asked for seconds. 

  104. This is an excellent recipe. We added some more spice (we like spicy chili) and some tomatoes.

  105. The recipe says 0 freestyle points. But there are comments that it’s 4 so…. I always follow what is listed at the top of the recipe. Could someone clarify this? Thanks

  106. Yum, and just right for the change of weather! To the printed recipe, I added a teaspoon of smoked paprika and a pinch of cayenne after using the Instant Pot, because I think I bought the budget turkey (not the low fat, the ground kind in a tube) but we aren’t watching points and it is delicious!

  107. Seriously good chili. FYI – I cut it in half.
    The pumpkin leaves a background of slight sweetness. This is one of those recipes where you need to have an idea of what you like in terms of seasoning. I upped the chili powder, cumin, added some chipotle powder, some salt, etc. Also added some crushed tomatoes for moisture.  Thanks for sharing! 

  108. can you cook on the stove?

    • Yes, that is how I made it last night. Once I added all the ingredients, I covered the pot and let it simmer on low for about 45 minutes.

  109. Made this for dinner last night – I know we like heat so ramped that up a bit – and it was a huge hit. My husband is already anticipating when I’ll make it again and he is the one I thought would like it the least. For more heat, I used a teaspoon each of regular, ancho and chipotle chile powders and half a fresh jalapeno.

  110. I’ve made this many, many times in the last couple of years. (In fact, I won second place at a work chili cook-off with this recipe!) It’s yummy, easy, healthy, and my husband LOVES it. I often increase the ingredient amounts by 50% so we can have more leftovers. I do use heaping measures of each spice as I noticed some of the reviews said it needed some more. I also am not sure the long crock pot cook is necessary, I often leave it simmering in a dutch oven over medium-low heat for an hour or so instead. We didn’t notice much difference between this shorter method and the longer slow cooker one, to be honest.

  111. This is delicious but it needed way more seasoning. I used 3 tablespoons of chili powder and 1/4 tsp of Cayenne. If you like spicy chili then I would use 1/2 to 1 tap Cayenne.

  112. Should I stir it all together before putting on the lid? Some recipes do and some don’t. Just curious as I don’t want to mess it up.

  113. I did have to add some extra spices at the end as I did find it a tad bland. I loved the consistency tho so I knew it just needed some extra spices. I added some more salt and pepper, Cheyanne pepper, and some more Italian spice.
    I did put mine thru the recipe builder and I came up with 3 points. Which is still pretty darn good. I think it has more to do with the type of turkey you get as well. I had gotten extra lean turkey thigh meat. I think it should be 2 points, I used 1tsp of olive oil and it gave a point for the serving making 3.
    If you’re someone that doesn’t enjoy a lot of spice in your food you will love it as is. If your someone that likes more spice you definitely need to add more, but after the spices I added I really enjoyed it. So different from tomato based chilli. I definitely would make this again!

  114. This was delicious! (with some modifications)
    After reading comments that it needed spicing up I doubled the chili powder and cumin, added a purée of chipotle peppers in adobo (small 3.5 oz can) and a tsp. Cinnamon.
    It was a hit!

  115. The incinerator that has been our weather just broke in Philly, so I decided to try this chili. I agree the recipe, as is, is quite bland. BUT it is a great canvas! For me, it was missing acid and some sweetness.  Adding sugar was out of the question so I decided on Balsamic Vinegar.  I also added in extra chili powder and added paprika.  And then at serving I added hot sauce and a some chopped giardinara.  It was delicious!  

    • BRILLIANT!!! At first I thought, “Balsamic…ewww!” but I gave it a try and added about 1/4 c. and then, POW!!! The flavors exploded. It was the perfect save to the recipe. Thanks!

  116. This was fabulous! It’s super flavorful, yet didn’t bother my husband’s picky tummy and heartburn.
    He was able to eat a big bowl of it without having heartburn when he went to bed.
    I used a fresh butternut squash, which I baked ahead of time. I think it was worth the minimal extra effort.
    I also used ground chicken instead of turkey, because turkey bothers said hubby’s picky tummy.

  117. Gina,

    I made this a couple of months ago and we absolutely loved it as is! One problem I am having now is I can’t find any pumpkin puree. It seems to be seasonal (have checked 3 stores). Any recommendations of what I could substitute in it’s place? Perhaps pureed sweet potato? Let me know if you have any suggestions, at least until pumpkin is back in season.
    Thanks!

    • If you have the time to cook it ahead of time, any winter squash, such as acorn or butternut, would be great.
      Just cut the squash in half, put it face down on a small cooking sheet with some spray oil, and bake at 375-400 degrees for about 45 minutes, or until soft when pressed. Turn over & let cool before handling (scooping out the innards.) You could also microwave for about 10-12 minutes. I used a toaster oven,

  118. Not my favorite chili, but it was good. Lots of good nutrition in the pumkin.  

  119. Really enjoyed this recipe.  It was so simple and really tasty!  I plan to make this one over and over again.  I love that it’s zero points too!

  120. Made this last night on the stove-top, simmered for about an hour and it was great! I added a diced jalapeno (de-seeded) with the onions and garlic, probably could have done 2! I also used only one pound of ground turkey and added another cup of broth.

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  122. A little bland for us. 

  123. Made this yesterday. We loved it!  I did, however, use a lot more spice and even added some sriracha sauce (we like it spicy). I made it on the cooktop and it turned out perfectly. I did only use one pound of ground turkey and three cans of beans, plus an additional two cups of broth. I will be making this on a regular basis!

  124. My entire family loved this chili! Quite surprising because usually anything with ground turkey is panned around here.

  125. This was delicious! I did make a few minor changes. I used ground chicken instead of turkey. I used seasoned salt instead of plain salt and since I had one on hand, I added one chopped up sweet potato. As a person who loves chili but can no longer eat tomatoes, this is totally awesome!

  126. This is sooooo good! We like a little more heat so went with hot canned green chiles and a bit more chili powder and cumin. It freezes well too.

  127. I loved this, but only after pumping up the bland flavors.  I added an extra bay leaf, extra oregano, garlic powder (in addition to the called-for cloves), a dash of paprika, dash of Worcestershire sauce, half a cup of ketchup, more salt than I thought I needed, and extra chili powder.

    It also would be nice for this recipe, as well as many others of the Skinny Taste recipes, if the accepted recipe-writing protocol were followed — that of listing the ingredients in the exact order used in the directions.  Thanks!

  128. This was so good and a nice change from chili with tomato sauce. It also felt “lighter” than my usual chili’s. I did have to add about 1/2 c more chicken broth and quite a bit of additional seasoning, but that is just the way my family likes it! Thank you so much it’s on my favorite rotation now. Also I noticed it now says 0 FS points, is that correct?

  129. Great change for chili, I would recommend doubling spice or maybe adding red pepper flakes.

  130. This appears to be Gluten Free but doesn’t say it is. Am I missing something? Or, is this GF?

  131. I made this tonight and my husband and I loved it!  Neither of us can eat tomatoes so the pumpkin was a great substitute.  I could not taste the pumpkin but it worked as a great thickener.    We didn’t add sour cream or cheese and it was still fantastic!!!

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  133. I absolutely love this chili. One wouldn’t think to put these ingredients together but it;s really such an amazing Fall favorite of mine!

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  135. Another AWESOME chili from Gina! The pumpkin gives it such a great texture– so smart!! For the people not finding it spicy enough, some diced jalapeños on top usually do the trick ?

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  137. Mine came out very liquidy, using the recipe in the book . I double checked and I used just 2 c liquid. Is that right?

    • Same happened to me. Didn’t thicken. And super bland. I feel like this recipe has to be posted wrong.

      • I Just made it in my IP and it turned out the same.  But every time I’ve made it on my stove top it’s been perfect.

  138. Hi- I would like to make this for a Halloween party, do you know if there is room in a crockpot if I double the recipe?
    Thank you!

  139. Hi Gina! How would you make this in the instant pot I really want to try it in there!

  140. Can you make this in your instant pot?

  141. Love this! My 18 month old eats it by the handful! LOL! I too add a full large onion and double the cumin and chili pepper. A keeper for sure!

  142. Pingback: Slow Cooker Pumpkin Black Bean Chili | Weight Watchers Recipes

  143. Absolutely love this! Could I make this on the stove instead of slow cooker? If yes, how long should I cook it?

    • Hi Mary, did you try this? I’m looking to make on stovetop tonight. Thanks!

    • I’m wondering as well! Hoping to make it on the stovetop!

    • I usually make it on the stove! After the meat is cooked and all ingredients added, I let it simmer on med-low for a few hours. I also double the pumpkin, add carrots and one diced sweet potato : ) Delish! One of my FAVE recipes ever!

  144. Pingback: Healthier Pumpkin Spice – Upstream Downstream

  145. Very good with much more spice for our palate. I probably tripled the spices as well as used a large onion and sauted the onion with a large, sliced jalapeno. The pumpkin adds a huge nutritional boost!

  146. This is literally my favorite recipe of all time!! I can’t eat tomatoes, so this is perfect and I make it at least once a month… I never get sick of it!! I season the turkey with salt and pepper and add tons of cumin for added flavor. So warm and comforting during these freezing NYC days 🙂 Thank you!

  147. This is a great idea but really bland. Trying to figure out how to give it more taste. 

    • I agree. I thought it was quite bland. I wonder if adding cinnamon or nutmeg or pumpkin pie spice would ruin it. 

      • I agree – Not incredibly flavorful, but I added chipotle chili powder for extra heat. Glad I did!

  148. This is one of my favorite recipes of yours. It’s a rich, filling meal with loads of flavor. I don’t eat pork or beef, so it’s lovely to find such tasty and robust recipes that include turkey and chicken, and especially those that freeze so well. I portioned my extras out into small bags and froze them, and they defrost and reheat just fine. I can’t even tell they were frozen. Please keep the turkey chili theme going. I’d love to try more. Thank you!

  149. Hi Gina – I’m trying to figure out the difference in points between the fast & slow cookbook and this online entry. In the book it calculates as 7 points, but here it’s 4. 
    The ingredient list varies a little in the spices, and the olive oil is 1 tsp in the book vs 1/2 tsp here, but other than that it matches up. 

    • Did you use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  150. Thank you for this awesome recipe, Gina! I made it yesterday and when I got home from work my husband said he had to stop himself from eating all of it for fear I wouldn’t get any! We just loved it and he, lucky guy, got to take the rest with him to work today. I’m so glad to have found Skinnytaste!

  151. Made this tonight, loved it!! Did omit the green chilis because I was concerned it would make the chili too hot, so just used green Tabasco Sauce to my mild liking. And did add some plain yogart instead of sour cream. Will definitely make this again!

    • Green chiles have no heat, FYI.

      • There’s cans of mild green chilies and hot green chilies. So they definitely can add spice if you get hot ones but can also keep it pretty tame with the mild ones which add nice flavor over heat..

  152. Gina, this was delicious! My picky husband and 4 year old loved it. I had to plug all of the nutritional info into WW website to log my points and it calculated as 5sp, instead of 4sp. Not a big deal, but wanted to let you know. I put all of the ingredients in the recipe builder and it came to 5sp as well.

    • Hi Abby, this is what I have in my recipe builder and still get 4 for 9 servings. Curious how yours is different?

      2lb Jennie O Ground Turkey Breast, Extra Lean – 10 Points
      1⁄2 tsp olive oil – 1 Points
      1 small uncooked onion(s) – 0 Points
      3 clove(s)garlic clove(s) 0 Points
      1 tsp chili powder – 0 Points
      2 tsp ground cumin -0 Points
      1 tsp ground oregano – 0 Points
      30 oz canned navy beans – 23 Points
      4 1⁄2 oz Ortega Diced Green Chiles, Mild – 1 Points
      2 cup(s)fat-free reduced sodium chicken broth – 1 Points
      15 oz canned pumpkin – 0 Points

      • Hi Gina, the recipe says”0” points but it’s actually4?  Thanks for clarifying. 

      • Are you using the recipe builder? The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

        The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      • The beans are zero.

  153. Tasteless.  I’m trying to spruce it up

    • Well that was unnecessarily rude. Hope you felt better leaving that comment after Gina posted this recipe for free.

      • I don’t necessarily think that giving an honest opinion is rude. Some other commenters mentioned that they doubled the spices and the onion so there may be room for flavour improvement from the recipe as posted. Comment section isn’t only for glowing reviews, otherwise, how do we ever improve?

      • Not for free, she’s paid by the advertisers and sponsors on this page, like Misto. Anyway, I’m a huge fan of Skinnytaste recipes- every one I’ve ever cooked has been delicious until this one. It really doesn’t have any flavor and mine came out more like soup- too much liquid like some other posters mentioned.

      • I agree.  It was the word “tasteless” that made it rude.

      • I think the tone of just stating “tasteless” is pretty rude.  It’s one thing to say “it wasn’t spicy enough” or “could use more cumin” or something.  A single word lacks polite tone. 

        My family loved it and I had to use about 1/4 of the chili powder to get rave reviews.  I can’t do spicy!

      • It is not rude to leave a comment with constructive feedback.  But in this day an age where civility is sadly lacking, before posting a comment it’s important to ask yourself if you’d phrase it the same way if you were speaking with someone face to face. I too hope that Cathy doesn’t speak this curtly to people in daily life.  Whether Gina posted the recipe for free or not, communicating respectfully should be a given.

    • my family LOVES this! 2 adults, 3 kids and the WHOLE family will eat it??? it’s mild for sure, but certainly not TASTELESS. and zero points?? this is a staple for us!

  154. Hi!! I want to make this tonight but cannot wait four hours. Can it be converted to pressure cooker time? Let me know!! Thank you.

  155. Pingback: Turkey White Bean Pumpkin Chili – fitdishdiaries

  156. I made this recipe today…while listening to WWII Swing band music on YouTube!  I not only had a great time cooking, but this was so easy and fail safe for me to make.  It was FABULOUS!!!  I had to look twice at the Weight Watchers SmartPoints of only 4!   Delicious, nutritious, and I get to have leftovers during the week!  I bought the cookbook…so many delicious recipes, so little time!  Ha!  

    Thanks so much for your creative cooking spirit!!
    Barb

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  158. 1st recipe in my new crock pot, so good! Partner said it’s a keeper! Purchased the new book too!

  159. I am currently making this recipe, and it is very runny, after UTI 6 hrs of cooking. More like a soup than a chili. What do you advise,  thanks.,
    suzanne

  160. Made this last night in the crock pot and it was so incredibly delicious! My boyfriend said it was his favorite thing that I’ve ever made! I added a can of chickpeas and I also added sweet potatoes and seasoned to taste.. was super easy, very filling, and Delilah!  It was pretty thick but if you like your chili a bit more liquidy then just add some more chicken broth 🙂 thanks Gina! 

  161. Can you please verify this is really only 4 smart points? I have your new cookbook and I saw this recipe in there, I plugged the nutritional info into the calculator and it said 7 smart points. I thought, that can’t be right, so I put all the ingredients into the recipe builder. It is still saying 7 smart points. 7 and 4 is a big difference when you’re counting points 🙁

  162. I just made this…such an  amazingly recipe!! So flavourful

  163. This is delicious!! I even used some of it as sauce for my picky toddlers pasta, and she ate it! Thanks for sharing delicious healthy recipes!!

  164. I made this chili tonight for dinner and it was absolutely amazing! Everyone who came through our house this evening (Trick or Treating in our neighborhood) asked what that wonderful smell was. I want to emphasize, if the idea of pumpkin in a chili/savory use makes you leary, I cannot even taste the pumpkin. I did make it on the stove in my dutch oven because I wanted it to be quick and this does work well. I added 2 extra cups of chicken stock because I figured the simmering might make it too dry. This wouldn’t be a problem in the crockpot, but bubbling away on the stove can use up your liquid quickly. The end result looks just like your photo! Thanks for posting such a great chili!

  165. I just read an article that the canned pumpkin purée actually contains little or no pumpkin. It is actually a squash blend.  So your recipe for making you own pumpkin purée is the way to go. They said the FDA has a very loose definition of what a pumpkin is so they are able to get away with it.  Thank you for posting your recipe for a”real” purée. Somehow “squash” pie doesn’t sound as good a “pumpkin” pie. 

  166. I made this Saturday night for our annual Chili Cook Off at church. I followed the recipe exactly. Toward the end I did add a little broth because it seemed dry. loved it because it was very mild, yet flavorful.

  167. We made this last night. This is probably the only skinnytaste recipe I’ve ever made that I would describe as “OK”. I’ve loved everything else I’ve made. The cumin overpowers all the other flavors, in my opinion. Next time I might have to omit the cumin altogether.

  168. Made this for lunch today. It was amazing and surprisingly filling.

  169. I thought this recipe came out a little bland at first, but with a few additions it was spectacular. I doubled the spices, added an extra can of beans plus a can of corn, extra pumpkin, extra broth, and a generous helping of cinnamon. DELISH.

  170. This was the first recipe I made from the new book! It was really tasty and I would make it again! I’m not a huge fan of pumpkin in general, especially sweet pumpkin flavors, but I do like it in savory dishes, and I found that the pumpkin added richness, without tasting pumpkin-y.
    This is not meant to be critical, but I agree with some of the other reviewers in that to me, the final product was lacking an acidic component. My husband loved it the way it was, but my brother-in-law and and I both felt it was greatly improved by a squeeze of lime. Just my personal taste. I also had to add additional cumin and chili powder at the end, but I don’t fault the recipe for this. Spices can really mellow out with slow cooking, and I left mine in at low for longer than the recipe called for, about 10 hours while I was at work all day. Can’t wait to try some other recipes from the new book!

  171.  Hi Gina I made the turkey chilli yesterday and it is unbelievable. However when I calculate the smart points per 1 cup serving it comes up as five I’m not sure how you got four can you please help me with this as I am I’ll wait watchers leader and I want to be able to share this with my members.

  172. Pingback: 8 Pumpkin Recipes – Simply Well

  173. I just made this and was trying to create it on my WW profile so I could just type in the name but I got 5 sp not 4?

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  175. This is one of my favourite things that I make in my slow cooker! I’ve done it three times now and it is SUPER delicious without fail. Thank you so much!

  176. Just tried this tonight. The hubs and I both really liked it! I did think it was a bit thick after cooking, so I added a bit more broth before serving. I also used more chili powder and some cayenne because we like a good bit of spice. Next time I'll use 3 to 4 cups of broth. I went a but overboard stocking up on canned pumpkin at Thanksgiving time, this is a good way to use some up!

  177. Have made this a couple of times, and it has been a well received chili…love the extra vitamins that come from the pumpkin. As well as cilantro, and sour cream, I have added sliced cherry tomatoes to it. YUM!

  178. Hi! I have an annoying question. I put this in the weightwatchers website in the recipe builder, and it gives me 11 smart points! Crazy compared to the 4 you say in the recipe. I really love your site and the recipes and this is the first time I've entered one into the recipe builder, so I'm wondering where you got the 4 smart points from. Thanks!

  179. I make this weekly! Thsnhs for the awesome recipe ?

  180. This is one of my all time favorite skinny taste recipes!!

  181. I've had this bookmarked for a while and finally made it. It was a big hit and the perfect size for our family of six. Well, almost the perfect size, because everyone was begging for seconds! The recipe was very budget friendly and is going onto our meal rotation. Next time I'll triple it so my boys can have an extra scoop and we can have any easy leftover night. Thanks!

  182. Made this for dinner and it was delish!

  183. Hi Gina, I love your website! I know it's been years since you posted this recipe, but I was just wondering if you could use butternut squash instead of pumpkin?

  184. Made this last week. My husband and I loved it. Brought some into work to have someone taste it. After told her pumpkin was in it. She could not believe it. Flavor was rich. I added some vegies to pump it up.

  185. I followed this to a "T" and found it very bland. I even added lemon juice to help kick up the acid flavor it was missing but it didn't help. I'm going to run out and grab some hot sauce because I would hate to waste my giant crock of chili. I've made several of your recipes and this is the first time I was disappointed. I know you have several other chili recipes that I will try next!

    • It might just be what you are used to with chili. It was just perfectly seasoned for me but I don’t like my chili really spicy or hot. I could see you adding more chili powder and some cayenne or red pepper flakes if you like it spicy!

  186. Gina – I just made this for dinner tonight and it was absolutely AMAZING!!!! Honestly, one of my favorite recipes that you've made so far – WOW! The only thing different that I did was add some Chipotle seasoning at the end and yum. Even my picky 4 year old loved it and asked for seconds which never happens!! So, thank you!!!!

  187. I made this last month and is was AMAZING! Beast chili I've probably ever had! Do not judge the pumpkin, you really cannot taste it! It's only my husband and I so I had a lot. I shared it w/ my office and an friend and everyone also loved it!
    The only different ingredient I used was vegetable broth instead of chicken, only because I already the vegetable one. I also added spinach and chopped up some mushrooms. enjoy!

  188. I'm planning to make this tomorrow but before I do, I want to make sure I do it right. Does sauteing the turkey and onion/garlic for a few minutes beforehand not dry it out before it cooks another 8 hours? The only reason I ask is because all other crockpot chili recipes say to throw straight raw meat and raw everything in…

  189. Tonight I made this for a second time. For my husband and I it was very bland so this time I doubled the spices as listed and I sautéed the onion turkey meat and all the seasoning together before adding it to the crockpot I also added a jar of tomatillo salsa and a can of fire roasted tomatoes

  190. Are Goya small white beans the same as white northern beans? thanks!

  191. I made this the other night it's the BEST chili I have ever had! I doubled up on a few spices to our liking and actually put some fresh cilantro and chives in it while cooking as well as the finishing bowl, soooo yummy and sad it is all gone today!

  192. Made this last night (subbing in salsa verde since my grocery store was out of green chiles) and it's now officially a staple in my kitchen – what an easy delicious recipe!! Thanks for posting 🙂

  193. I made a few additions….extra cumin and smoked chipotle powder this was absolutely delicious….but OMG this was absolutely delicious. the pumpkin makes it so creamy tasting!

  194. I really liked the heartiness and healthfulness of this dish. Easy and yummy. I served over brown rice to make my "boys"
    more receptive.

  195. I usually find recipes online, change them a ton, and then make them my way. I made this almost exactly as it is (without onion due to my husband's allergy) and it was AMAZING! I highly recommend this to anyone and everyone! Who knew pumpkin could be so good in a chili?!

  196. I'm wondering how spaghetti or butternut squash would do instead of the pumpkin?

  197. I just made this. It's pretty good! I agree that it was a little lacking in flavor, so I added some cinnamon and some Adobo. Also, I added a little more pumpkin (accidentally) because I bought I bigger can than the recipe calls for. I made up for this by adding more chicken broth as well. This recipe requires a little more prep than I usually like for a weekday meal, but I'd probably make it again on a weekend so there isn't as much running around in the morning trying to get everything in the crockpot.

  198. I just made this today and it was delicious! I was disappointed when I realized I didn't have a can of green chilies or chili powder, but I was already half way done cooking when I realized it. So I kept going and thought that my 3 kids might like it even better without the chili additions and I was right. All 3 kids (ages 14, 12 and 4) thought is was good. Of course, I never mentioned that there was pumpkin in there. That was a nice (and secret) dose of vitamin A.

  199. This is my second time making it and I 1.5x'd the recipe because it is SO good! My husband even did the meat portion for me so all I had to do was add the rest of the ingredients 🙂 YUM!!

  200. Ground turkey comes in 1.25 lb packages. Recipe says 2lbs so do you not use 1/2lb of turkey? What do you do with it? Going to make tomorrow

  201. Fixed this to enjoy on Halloween night w/ friends on the porch. Everyone loved, and some returned for 2nds. I would up the spices next time & use chipotle or a spicer chili powder. We made a 1 1/2 recipe, used 2 cans of green chiles, increased chicken broth just a bit, and used 2 lb leanest turkey and 1 lb 80/20 turkey. Think this will become our Halloween tradition. We forgot about the toppings of green onions and sour cream but didn't miss it.

  202. So delicious! I loved it!

  203. Wow… I accidentally poured in a whole can of diced jalapenos instead of diced green chiles… Oops! Turned out to be a happy accident cuz its spicy and DELICIOUS! Was kind of hoping to get at least a little hint of pumpkin flavor but I didn't at all, but its so yummy regardless! Thanks for the great recipe, Gina!

  204. So…I'm a little late to the game on this recipe, but I was wondering if you could possibly substitute boneless skinless chicken breast and then shred it like you would with the Chicken Taco Chili? I have some picky eaters that loathe ground chicken and turkey :-/

  205. I made this tonight and it came out great! The rest of my family put cheddar cheese on theirs and ate it with tortilla chips. Everyone loved it! Thank you!!

  206. Hi Gina,

    I can't find canned Navy or Northern beans anywhere for some reason!
    What would you suggest i use instead?

  207. This was AMAZING! I made it Sunday night, and ate it for lunch on Monday. Then I ate a 2nd bowl it was so good. And today it was snowing so perfect fall/early winter dish.

  208. How essential are the bay leafs? Trying to decide if it's worth a trip to the store because I have everything else at home 🙂

  209. Made this dish again this year just the other night. Gina, you just out-do yourself every time. The pumpkin makes this soup incredibly creamy and my VERY picky three and a half year old couldn't get enough. Neither could my husband. It has such a wonderful texture and, though we live in Phoenix, it really set the mood for fall. Thank you!!

  210. I made this tonight! Wow it was amazing. Every recipe I have made from your website is by far super delicious. You need a cookbook!

  211. Just made this last night for a dinner party I am having. I can't wait to try it out!

  212. Delicious! My picky 6 year said yuck when I told her what we were having for dinner, but ended up eating two bowlfuls. My husband, when finding out there was not enough for leftovers, ran to the store so I could put together another pot just for seconds. I would say that this was a hit!

  213. This is a great recipe; I add some fresh jalapeno to amp up the heat, and another good addition is fresh corn kernels. This recipe freezes well.

  214. Found this share on Facebook this morning. With cooler temps creeping in, this is a must try.

  215. Gina,

    I am excited to make this recipe tomorrow for my mom who's visiting all the way from Vietnam! I really like tomatoes and spice and was wondering if a can of rotel would be strange paired with the pumpkin?

    what do you think? Love all your recipes!

  216. I'm making this today for the bajillionith time. It is a staple in our household. My husband is a pilot, so eating out is not always welcomed. I make double batches of this, divide it into serving size containers and freeze the entire lot. He takes them along now and is eating much healthier because of you. 🙂
    I don't remember cooking before finding you. Really. Thanks for being such a huge life changer.

  217. Hi, quick question-I had to add 3 extra cups of chicken broth because it didnt have enough liquid, is that normal?

    • That should not happen if you are using a crock pot. If you are trying to cook it on the stove top, then perhaps.

  218. Why doesn't the NI match your PPV?

  219. i've had this recipe bookmarked for a long time and i finally made it!!! SO FANTASTIC!!!! i made it with ground chicken breast because that was what was on sale at the store – i imagine its pretty much the same thing! fantastic work!

  220. I stumbled on this website last week and have made 6 dishes already, all which have been so good. I making this today for the 2nd time, I think its fabulous! Thank you for your wonderful recipes:)

  221. My family loved this!! Hubby is on bowl #2!

  222. Thank you so much for sharing this wonderful recipe! This will definitely be a part of our rotation now. It was such a hit that I included it on our blood type favorites list.
    http://www.bloodtypeanddiet.com/2013/01/blood-type-recipe-favorites.html

  223. I made this last night for the game. It was really good!! I added some red pepper flakes to my bowl to give it a little more kick but it was a great recipe!

  224. This was delicious! Thanks!

  225. This is now my go-to chili. My husband, a chili head, said "this is pretty good, no this is darn good". Wednesday's are soup night and he suggested this be added to the rotation.

  226. Thank you, Gina, this was incredibly good. Tweaked a bit (I don't like cumin) but basically followed your recipe down the line. Husband and I are both full and happy with 1 cup of low PP yummies!

  227. Awesome yummy goodness! I did tweak a bit (I don't like cumin) and add my preferred spices, but for the most part was true to the recipe. Hubby and I both loved it. The extra pumpkin fiber makes this especially filling and thats a good thing. Thanks, Gina!

  228. Just made this, it was SO GOOD! The whole family loved it, will definitely be making it again!

  229. I was wondering if I could use left over turkey from Christmas or would it be to dry.. If I can how long in the crockpot…Sounds soooo good and I have sooooooo much leftover turkey I have to be creative… This sounds so Amazing…

  230. Made this today. My market did not have the beans in a can so I bought them dry and threw half the bag in the crock pot with everything else. I was able to save a few dollars. After 4 hours on high the beans were cooked through and the chili was fantastic. I will cook this one again for sure. Thanks!

  231. I have one can of navy beans and one can of white northern, can I mix them? thanks – i made this once before and added butternut squash, yum – but i only used one kind of beans and not sure what to do

  232. Another winner! I made this today. At first I wasn't sure about the pumpkin so I had put off making this, but now I am sorry I did and will be stocking up on canned pumpkin before the season is over. I did not have any jalapenos but I did use jalapeno tabasco for some jalapeno flavor. Yummy! This will be going in the rotation.

  233. I did it with ground lean chicken breast, eliminated one can of beans and added orange peppers. Delish! Next time I would add the chili powder to the meat though.

  234. Unfortunately, I have to agree with several other people and say this recipe was really bland..I was so sad! I made tonight, and two others in my house told me it was lacking in flavor, and was missing "something". So, I added a whole lot more chili powder(would be insane in any other recipe), the other spices, hot sauce, jalapenos, cayenne pepper, and of course cheese on top. After a whole lot of that, it was finally starting to taste decent. It was just too many additions for a chili recipe. I won't be making this again, but I will stick with the other chili recipes on here that are a STAPLE in my house! 🙂

    • My family loves this recipe as is, I make it all the time. different strokes for different folks I guess.

    • here's an easy fix if you think it's bland… double the spices! That's what I do- double cumin, oregano, chili powder, etc. I also go a tad over double on the garlic (I'm a garlic nut).

  235. This is in my crock pot now – so excited for dinner!

  236. making it for dinner tonight and it smells so good !!! but still wondering what the ppv is 4 or 5 ?

  237. Making this tonight for the third time…it's DELISH.I don't however, cook my in the crock, I use a dutch oven. I like to top mine with: Sour cream, cilantro and avacado. A hearty and healthy meal. Thank you!

  238. I've tried tons of your recipes. There hasn't been one I haven't loved. But this… OMG this was the BEST tasting one yet! LOVE IT!

  239. This is in my Crockpot right now! It's pretty chilly here in Tucson, AZ today, so it seemed like the perfect fall meal! Can't wait to try it!

  240. Just made this for the second time, we've been waiting for the season to enjoy this delish recipe again! Just pinned it too!

  241. this stuff is delicious!! My house smelled yummy all day and now i am enjoying it. 🙂 I love pumpkin!!

  242. I was told about your website by a friend. This is the first recipe I have tried, and it was a hit with the whole family! I would NEVER have thought of using pumpkin this way. 🙂

  243. Awesome! Love your recipes & I love Pumpkin madness! Added more spice/heat…served it over brown rice on second day…delish.

  244. I made this today and it was fantastic. Everyone loved it and you're right the pumpkin is a good addition for making it thick and creamy but you can't really taste it.

  245. This was divine! Best chili I've ever had!

  246. Made this for Halloween dinner! It was really good! I used ground chicken instead (no turkey at the store) and adjusted the spice to taste. Great topped with the jalepeno! Yummy!!! I have loved every recipe I've made so far – thanks for a great website!

  247. I made this chili this week and it was delicious! Great comfort food. Thanks for the recipe!

  248. Someone may have asked this already and I just couldn't find it, but how would the cooking time change if I were to cook it via stovetop and not in the crock pot? (I'm still in my starving college years and a crock pot is on this year's Christmas list…) I told my man what's for dinner tonight, and even he can't wait!

  249. I made this a few weeks ago and it was amazing. Soooo delicious. The flavors… yuuuuummy!

  250. I made this today–SO GOOD. Mine doesn't look quite as pretty as yours, but it tastes amazing and that's all I care about! I'm not someone who watches my weight too often, but I can gain a quick 5 lbs if I don't have some sense of caloric intake in my head, so this recipe is awesome. Yummy and healthy to boot.

  251. Wonderful! Perfect to make the house smell homey! Love the lighter feel than regular chili. Looks beautiful in a bowl and fun to serve to guests…they will never guess the "secret" ingredient!

  252. This was a hit with my whole family! I made it as is because my 3 year old doesn't like spicy foods, and both he and my 1 year old gobbled it up. I took out 1C and added 1/2 tsp of cayenne pepper to my husband's portion to satisfy his desire for a little kick. (His "little kick" is my "knock your socks off.") The texture was fantastic, and it really came together as a dish, but I think for me it was lacking a little in flavour. I'll have to play with it a little bit, but it will definitely be a recurring dish in our house. Thank you!

  253. can you make this in a pot instead of a slow cooker, if so how do you do it ?

  254. put this in the crockpot this morning….used turkey sausage and added tomatoes to it.

  255. I just shared this over at my blog http://thelocalhoney.com/2012/10/17/crock-pot-turkey-white-bean-chili/ We had it last night for dinner and it was super yummy!! Thanks for sharing 🙂

  256. It seems as though this recipe has the wrong points plus value—-used my WW calc and it came to 3pp!!! Super yummy and obviously worth 3pp!

    • There was a discussion about this above – it seems the calculator comes up with 3, but the recipe builder comes up with 5. I don't have a calculator 'cause I use eTools – does it break it down into points per ingredient? If so, the recipe builder is more accurate.

  257. My first crockpot recipe and it was good. A bit bland. I think I need to kick up the heat a notch. Also, I don't know if others had this problem with very lean ground turkey, but mine took forever to brown and it was hard to separate into smaller chunks. Anyone else had this problem? I think I will need to add more oil in the cooking pan?

  258. Made this tonight for the first time. YUM YUM! Loved adding cilantro and salt and pepper at the end, as well. Thanks! 🙂

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

  260. 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.

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

  262. 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!

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

  264. Hi, Gina! Would it be okay to use ground beef instead of turkey? I LOVE your recipes!! 🙂

  265. 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.

  266. 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!

  267. 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.

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

  269. 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.

  270. 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

  271. 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.

    • Agreed! I thought I was going crazy as everyone seems to be raving about it. I definitely think the spices should be doubled as the amount of spices here aren't enough for 2lbs of turkey (which is a bland meat in itself) and it definitely needs more jalapenos mixed with a hot sauce of choice to kick it all up.

  272. just made this – awesome… I did cut the water down though (the broth that is) bc I used bouillon cubes. great recipe.

  273. 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!

  274. 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!!

  275. 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?

  276. 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!!

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

  278. Absolutely SENSATIONAL!

  279. 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 🙂

  280. What size crock pot do you use?

  281. 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!

  282. 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!

  283. 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!

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

  285. 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.

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

  287. 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!

  288. 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"!

  289. 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.

    • 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.

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

  291. 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!

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

  293. 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!

  294. 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.

  295. I'm so glad you all liked it!!

  296. Made this for dinner tonight…….delicious x1000

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

  298. 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!

  299. 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!

  300. 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 🙂

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

  302. 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!!

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

  304. 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! 🙂

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

  306. 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.

  307. 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!

  308. 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.

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

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

  311. 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!

  312. 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!

  313. Made this today with leftover thanksgiving turkey so delish!!!

  314. 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!

  315. 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.

  316. I made this today! It's delicious!!!

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

  318. 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!

  319. 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!

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

  321. 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!

  322. 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!

  323. 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!!

  324. 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.

  325. 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.

  326. 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!

  327. 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.

  328. 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!!!

  329. 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!

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

  331. 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

  332. 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!

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

  334. 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!

  335. 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!

  336. 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!

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

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

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

  340. 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

  341. 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

  342. 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

  343. 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!

  344. what can be a susbtitute for chopped green chile?

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

  346. 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.

  347. 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.

  348. 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!!

  349. 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!

  350. 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!

  351. 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

  352. 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!

  353. 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!

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

  355. 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!

  356. 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!

  357. 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!

  358. 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.

  359. 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!

  360. 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!

  361. 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.

  362. 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.

  363. 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!!!!

  364. 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!.

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

  366. 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!

  367. 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!

  368. 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.

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

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

  371. 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.

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

  373. 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 🙂

  374. 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 🙂

  375. 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.

  376. 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.

  377. 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!!

  378. 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!

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

  380. 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.

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

  382. 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!

  383. 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!

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

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

  386. 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.

  387. 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!

  388. 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!

  389. 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!

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

  391. I'm also getting 5p+ but that is okay with me! I will be making this today 🙂

  392. 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?

  393. 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!

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

  395. 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! 🙂

  396. 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!

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

  398. 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!

  399. 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!

  400. 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!

  401. 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.

  402. 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.

  403. 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!

  404. 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!

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

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

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

  408. 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!

  409. 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!

  410. 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?

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

  412. 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!

  413. The chilli on the crock pot got me salivating. Looks really delicious, craving for your dish so much 🙂 Nice post.

  414. 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 🙂

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

  416. sounds super good! cant wait to try it.

  417. 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!

  418. 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!

  419. 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.

  420. 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!

  421. 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!

  422. 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.

  423. 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.

  424. 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

  425. 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…

  426. Perfect chili for fall!
    I love it!

  427. 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?

  428. 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.

    • 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.

  429. 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 🙂

  430. I may not always answer all emails and comments (I try) but I am listening! 🙂

  431. 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!!

  432. 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.

  433. 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……

  434. 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 :)!

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

  436. 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!

  437. Did I miss the big sale on pumpkin?

  438. 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!

  439. 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!

  440. ..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?

  441. ok…i want to eat this!!

  442. 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.

    • If you use soy crumbles, don't add until the end. Soy crumbles only need to be heated, not cooked. They will turn rubbery if you were to put them in the crock pot for this length of time. When I use them in a recipe, I simmer my other ingredients as needed to develop the flavor and then just add enough before serving to heat it through.

  443. Perfecto on a Fall day!

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

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

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

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

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

  449. 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

    • I only read to cover & cook for 4-8 hrs. ONCE, after all the ingredients are added to the crockpot, including the cooked ground turkey.

  450. So excited about this! And LOVE the 3pp for a cup 😉

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

  452. Looks great. Going to the grocery store tomorrow. 😀

  453. This look delish. Will be trying it once the weather cools down a bit more 😀