recipes. health. wellness. balance. lifestyle.

Black Bean Turkey Pumpkin Chili

It’s that time of year when everyone is OBSESSING over pumpkin. I feel like I’m the only person in the whole damn world who really isn’t that into it. Actually, I take that back. I’m not into sweet pumpkin treats, but I CRAVE this savory Black Bean Turkey Pumpkin Chili. We make it every other week during the fall- I can’t get enough! The pumpkin puree makes the chili hearty and creamy, and it pairs perfectly with some freshly baked cornbread muffins. I’m practically drooling here.

But sometimes, I’m a little lazy. I already spent the time to put everything in the slow cooker (like it’s so hard), so I can’t be bothered to make cornbread from scratch! So we’ll pick up some of our favorite boxed cornbread mix and make it into mini muffins. By saving some time in the kitchen with a mix, I have more time to spend doing other fun fall activities.

Like visiting the pumpkin patch! We try to pick one that has other fun elements, like bouncy houses and a petting zoo. This year, we visited the Palomar Pumpkin Palooza in Carlsbad, CA and we had an absolute blast! It met all of the criteria, and for a few extra bucks you can even pay to catapult a pumpkin! They also show movies in the evening, which we will have to keep in mind for next year.

But back to the Turkey Pumpkin Chili. It’s seriously so easy, and so good for you! Black beans provide fiber and protein, while pumpkin packs a surplus of beta-carotene. Be sure to check out the nutrition facts at the bottom to see for yourself. And when you make the recipe, show me on social media! Be sure to tag your photo with @thesamanthaelaine or use the hashtag #samanthaelaine. Happy Halloween!!

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at

Like it? Love it? Share it!

Recommended Articles


  1. An honest surprise! I was nervous about the flavor and the texture, but this chili is fantastic! I loved having a nice warm meal on a cold California evening, but then to also be able to take this to work the next day! An excellently filling meal.

  2. This looks amazing! I try to make some sort of soup or chili once a week in the winter months. I think I’ve only used pumpkin once in a chili and you can’t even really taste it. But, I’m also a pumpkin fanatic and will try anything pumpkin-flavored. =)

Leave a Reply

Your email address will not be published. Required fields are marked *