Stay warm and well nourished this fall and winter with Pumpkin Turkey Chili. Packed with great flavors and immune-boosting vitamin A from the pumpkin, this recipe will please even the pickiest eaters at your table.
Even though Halloween is over, I’m still totally obsessed with pumpkin. It’s one of my favorite winter squash varieties, and by using canned pumpkin versus fresh, I keep this recipe as easy peasy as possible!
Watch me cook up Pumpkin Turkey Chili in this CNN AccentHealth video!
If your kids shy away from vegetables, this is the recipe for you.
The pumpkin blends in and adds a subtle sweetness to every spoonful.
Chili recipes are typically pretty flexible, and my Pumpkin Turkey Chili is no exception. You can add more heat by doubling down on the spices, use any type of bean, and your choice of toppings can include a variety of things: shredded cheese, sour cream or plain Greek yogurt, diced avocado, and fresh cilantro.
- Serves: 6
- Serving size: 1⅓ cups
- Calories: 270
- Fat: 9g
- Saturated fat: 2g
- Carbohydrates: 30g
- Sodium: 310mg
- Fiber: 10g
- Protein: 22g
- 2 teaspoons canola oil
- 1 small onion, cut into ¼-inch dice (1 cup)
- 1 pound lean ground turkey
- One 28-ounce can crushed tomatoes, undrained
- One 15-ounce can pinto beans, drained and rinsed
- 1 cup 100% pumpkin purée
- 1 cup frozen corn kernels, thawed
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- Topping Choices: Shredded, reduced-fat Cheddar cheese, light sour cream or plain yogurt, fresh cilantro, diced avocado
- Heat the oil in a large pot over medium heat. Add the onion and turkey and cook, breaking up the large pieces of meat, until no longer pink and the onions soften, about 5 minutes.
- Add the tomatoes, beans, pumpkin, corn, chili powder, cumin, and cinnamon and stir until combined.
- Raise the heat and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, until the flavors are blended, 20 minutes. Serve in individual bowls with optional toppings
What’s your favorite chili recipe? Have you ever added pumpkin?
So nutritious and what a pretty photo. I want to make it tonight. Pinning!
Love this! I’m always looking for variations on chili, and can’t wait to try this one. Thanks for sharing 🙂
Thanks for this recipe! We love pumpkins, and try to cook them in a variety of ways. Yours looks easy and healthy and delicious!
I really liked this . I made it in Octobe. We ate some , froze some , even ate some cold from a cooler during hurricane Matthew when we lost power. I am making it again tomorrow
Too heavy on the tomatoes, in my opinion, and I love tomatoes. Wouldn’t make again.
Sorry to hear you did not love the recipe. You could always use a smaller can of diced tomatoes.