Pumpkin Chili: Cooking a Storm with Meteorologist Jacob Dickey


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


1 teaspoon olive oil
1 pound ground turkey
1 onion, chopped
1 – 28 ounce can of regular diced tomatoes
1 – 15 oz can fire roasted tomato cubes
1 – 15 oz can of pumpkin
1 – 15 oz can of Great Northern Beans
1-15 oz can of black beans
3 T brown sugar
1 – small can of Green Chili, diced
Add later – chicken broth
Spices: salt, pepper, chipotle chilli powder, cinnamon, paprika, cumin

1. Cook the ground turkey on the stovetop with your chopped onions. Use the olive oil to fry it. Add salt, pepper, and 1 T chipotle chili powder to your turkey.
2. Place all ingredients, including the cooked turkey, in a 6-liter crockpot (hold the chicken stock). Mix together and add equal parts of cinnamon, paprika and cumin to the stew (approx. 1 teaspoon each).
3. Cook for at least 8 hours, up to 16 hours at low and slow temperatures (stir occasionally). If needed, add chicken broth to either fill the pot with the chilli or add liquid. (Average: add 2 cups to the stew).
4. Serve with crackers, sour cream and cheese or other favorite chilli toppings.

Tips / Notes:
1. If necessary, you can also add a second can of pumpkin. The pumpkin flavor won’t be intrusive.
2. If you don’t have cumin, paprika, or cinnamon, you can replace it with a “pumpkin spice” blend, but your nutmeg will become overwhelming and almost spoil the taste of the chilli, especially if you’re not a fan of pumpkin spices.
3. The longer you cook this, the more liquid you will need. Add the 2 cups of broth from the crock-pot, and you can always do this halfway through or so.

About Mike Crayton

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