Pumpkin Chili

Fall has begun and the season for pumpkin everything has arrived! If you have shopped at all in the month of September and October pumpkin spice is everywhere! It can be found it anything from Oreo cookies to Frosted Mini Wheats! With all that sugar you have pumping through your veins from all your pumpkin spice indulgence it’s time to turn to a more savory options for your pumpkin spice addiction!

This chili has been one of my favorite fall meals for sometime. I originally found the recipe in a Taste of Home Halloween Recipe book in 2005. Over the years I have made some changes and have a prize-winning chili on my hands! (Really!! It won third place in a chili tasting competition!!)
This recipe can be made in an hour or it can simmer all day in the crock pot filling your home with a delicious smell. So what are you waiting for? Turn that pumpkin spice addiction into your savory supper tonight!!


3 pounds of ground turkey
1 medium onion, chopped
1 regular sized can of pumpkin
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 cans (10-3/4 oz) condensed tomato soup, undiluted
2 jars of salsa (around 16 oz)
2 cans (16 oz each) hot chili beans
1 teaspoon sugar
1 teaspoon chili power

(I add more seasoning to taste)

Browning ground turkeyPumpkin chili simmeringReady to eat pumpkin chiliIn a large stockpot brown meat with onions over medium heat until meat is no longer pink) drain. Add all the remaining ingredients; stir to mix well. Water can be added, if desired, to reduce thickness (I add about 2 cups). Bring to a boil and reduce heat to a simmer for 1 hour. (makes 10-12 servings)
This recipes also cooks well in a crock pot just follow the directions above, cooking on low 6 hours or high 3 hours.
original recipe found in the Taste of Home Halloween cookbook 2005 submitted by Betty Butler

What is your favorite pumpkin inspired recipe? Leave it in the comments so I can try it out!

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