Comments on: Turkey Pumpkin Chili (Slow Cooker or Instant Pot)

By: Jessica

Jessica — Wed, 14 Jan 2026 19:15:27 +0000

One of my family's fave recipes. Even my pickiest eater loves it!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 28 Oct 2021 17:15:03 +0000

In reply to Patricia Picksley. The chili should be fine for at least 5 days in the refrigerator. You can freeze it too! So happy you were able to find the canned pumpkin there!

By: Patricia Picksley

Patricia Picksley — Thu, 28 Oct 2021 16:27:45 +0000

In reply to Julie Wilson. I seen this recipe last night and ran to Tesco this morning to see if it sold pumpkin puree was chuffed when it did love the American section . Is this safe to have in the fridge for 3 days I'm a night shift worker was looking for meals to freeze.Tried it today in the slow cooker and a love it had a taste when dividing it into portions yummy im in love

By: Tracy

Tracy — Tue, 28 Sep 2021 21:12:13 +0000

I just made this chili...it is wonderful!!!! My mother is 96 years old and very picky, if I had told her i was making chili, she would've said NO. She ate a bowl full!!!teb

By: Cassandra

Cassandra — Sat, 04 Jul 2020 04:08:53 +0000

In reply to Lisa MarcAurele. Thank you! I did manage to save most of it by dumping it into a stock pot without scraping (no icky burned bits!) and simmering for a little, but I know the flavors didn't have a chance to marry like they would under pressure or with a long, slow cook. I added extra chili powder for a bit more oomph and it turned out great despite the burn hiccup!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 02 Jul 2020 00:30:39 +0000

In reply to Cassandra. I think it would help to have a deglazing step after browning the meat. The most common reason for getting the burn is when there isn't enough liquid but there should be plenty in this recipe. So it could just be because the deglaze step is missing.

By: Cassandra

Cassandra — Thu, 02 Jul 2020 00:05:07 +0000

I tried this with the instant pot instructions and it burned right before getting to pressure! 🙁

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 20 Dec 2019 13:54:33 +0000

In reply to Judy. The leftover turkey chili does freeze well.

By: Judy

Judy — Fri, 20 Dec 2019 06:01:07 +0000

Can you freeze the leftovers?

By: Melody Ballenger

Melody Ballenger — Sat, 16 Nov 2019 18:50:15 +0000

I was a little skeptical about putting pumpkin and cinnamon in chili...but I have to admit that this is one of the best chili’s I’ve ever eaten! I used ground beef instead of turkey, and increased the chili powder (personal preference). I will definitely make this again!

By: Jan

Jan — Wed, 30 Oct 2019 00:52:20 +0000

Thanks for the great recipe! I made it on the stove top and let it simmer on low for 2 hours while we carved pumpkins. It was perfectly thick and delicious. My heat loving husband added hot sauce but said the recipe was definitely a keeper.

By: Kathy Wayne

Kathy Wayne — Fri, 25 Oct 2019 00:07:27 +0000

Made this last Sunday as a test for an after Thanksgiving dinner with my family. Made as written except the only chicken bone broth I could find was unsalted. Maybe it was a mental thing, but, the chili, although delicious, seemed to need some salt.
All in all, I loved it and am sure it will be a hit with my “omg, I’m soooo full of turkey” family! I will look to see if I can find a regular chicken bone broth in the meantime.