Pumpkin Chili: Cooking Up A Storm with Meteorologist Jacob Dickey


Here’s a twist on another Fall Classic that brings the sweetness of pumpkin to complement a classic Chili! The whole family will love this dish!


1 T Olive Oil
1 lb Ground Turkey
1 onion, chopped
1 – 28 oz can regular diced tomatoes
1 – 15 oz can fire roasted diced tomatoes
1 – 15 oz can Pumpkin
1 – 15 oz can Great Northern Beans
1 – 15 oz can Black Beans
3 T Brown Sugar
1 – small can Green Chili, diced
Add later – Chicken Broth
Seasonings: salt, pepper, chipotle chili powder, cinnamon, paprika, cumin

1. Cook the ground turkey on the stove top with your chopped onions. Use the Olive Oil to help fry it up. Add salt, pepper and 1 T chipotle chili powder to your turkey.
2. Add all ingredients, including the cooked turkey to a 6 quart crockpot (Hold the Chicken Broth). Stir together and add equal amounts of cinnamon, paprika and cumin to the stew (about 1 T each).
3. Cook low and slow for at least 8 hours, up to 16 hours (stir occasionally). Add chicken broth if needed to either fill the pot with the chili or add liquid. (Average: add 2 cups to stew).
4. Serve with crackers, sour cream and cheese, or your other favorite chili toppings.

1. If you need to, you can add a second can of Pumpkin as well. The pumpkin flavor will not be overpowering.
2. If you don’t have cumin, paprika or cinnamon, you can substitute with a “pumpkin spice” blend, but your nutmeg will be overpowering and almost taint the flavor of the chili, especially if you are not a pumpkin spice fan.
3. The longer you cook this, the more liquid you’ll need. Add to the Crock-Pot’s 2 cups of broth, and you can always do this half way through or so.

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