Turkey Pumpkin Chili

Jessica S


Seems I'll put pumpkin in just about anything. In this recipe, I substituted pumpkin/chicken broth for the tomatoes in traditional chili. Now the chili is packed with not only a great comforting flavor, but fiber & vitamin A. This is very filling & satisfying. No guilt needed! :)

pinch tips: Slow Cooker/Crock Pot Hints






5 Min


25 Min


1 lb
lean ground turkey(93/7 or 99%)
1 can(s)
29 oz. 100% pure pumpkin(or 2- 15oz. cans)
32 oz
carton chicken broth(fat free/reduced sodium)
2 can(s)
dark red kidney beans(2-15oz cans), drained & rinsed
1 medium
green bell pepper, diced(~ 1.5 cups)
1 small
red bell pepper(or yellow or orange), diced
1 small
sweet onion, diced(~ 1 cup)
3 clove
garlic, chopped
2 Tbsp
olive oil
2 Tbsp
dried parsley
3 Tbsp
chili powder
2 Tbsp
smoked paprika
salt & pepper, to taste

Directions Step-By-Step

In large sauce pot on medium heat, heat olive oil. Add onions and bell peppers. Saute several minutes until starting to soften. Add garlic & turkey.
Break up turkey and as it starts to brown add in dried parsley, 2 tbsp of chili powder, 1 tbsp of paprika, then salt & pepper. Mix well. Finish browning meat.
After turkey is done cooking, stir in canned pumpkin and saute for a few minutes. Pour in chicken broth and mix well(if needed add more broth or water to desired thickness). Add the rest of the chili powder & paprika and then kidney beans. Stir well. Check for seasoning and add more salt & pepper to your tastes. Simmer on low for about 10 minutes.

About this Recipe

Course/Dish: Chili
Other Tags: Quick & Easy, Healthy