Thursday, November 10, 2011

Pumpkin Chili

I've recently gone on a bit of a pumpkin kick, making a couple of pumpkin pies and this pumpkin chili recipe. The recipe comes from I was happy with how this recipe turned out, though it was not quite perfect. I initially stuck directly to recipe and found that that chili had a nice pumpkin flavor, but lacked spice. To kick it up a bit I added about a teaspoon of cayenne pepper. This definitely added some spiciness, but drowned out the pumpkin flavor. Either way it still tasted good and the pureed pumpkin added a nice creaminess you don't usually find in chili. Anyone have any tips for adding heat to a dish without drowning out the underlying flavors?

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper

1. Heat vegetable oil in large saucepan over medium-high heat.
2. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.
3. Add turkey; cook until browned. Drain.
4. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper.
5. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

The Results


  1. Chili with pumpkin this is something new, can't wait to try, thanks so much.

  2. You must like your chili hot (like I do) if that lacked spice!

  3. You could try a dash or two of chili oil to exacerbate the heat.