Pumpkin Turkey Chili.

My pumpkin kick continues.  Fall is here that gives me free reign to start making delicious chili and I couldn’t be happier.  This is a healthy option to traditional beef chili but if thats all you have on hand, feel free to use it.  I always encourage you to use what you have on hand or what your family loves to eat.


2 tsp of olive oil
1 lb lean ground organic turkey (I used 94% lean)
1 medium onion, chopped
1 bell pepper, chopped (whatever color you have on hand)
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans (low sodium)
1 – 28 oz can of chopped or crushed tomatoes
2 cups of pumpkin puree
1 tablespoon of tomato paste
1/4 c of water
1 tsp of chili powder (I used a chipotle chili pepper)
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional:  I throw in one jalapeño chopped with seeds.

Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped
Diced avocado
Chobani non fat plain yogurt (lower calorie and protein-packed option over sour cream)

In a large Dutch oven, heat the olive oil.  Once hot, add the onions, peppers and ground turkey.  Cook until no longer pink.  Add the garlic & the remaining ingredients.  Bring to a boil.  Turn down, cover and let simmer for 1-6 hours.  Stirring, of course, occasionally.

The spoon was made for me by Carrie.  Here is the link to her Etsy page :)




— Knead to Cook


  1. This chili sounds really good. I’ve been looking for a soup/chili recipe with canned pumpkin. The spoon is super cute! :-)

    • Thanks Heather! This pumpkin chili just has an intrinsic warmth to it. Perfect fall food! Kids love it too. Can’t wait to hear what you think about it. Robin

  2. Thanks so much, I can’t wait to try this yummy sounding recipe!

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