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! :)


★★★★★ 1 vote

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

How to Make Turkey Pumpkin Chili


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Turkey Pumpkin Chili

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

Show 8 Comments & Reviews

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