Pumpkin Turkey Chili

prep:10 minutes
cook:30 minutes
Show nutritional information
  • Serves: 12
  • Calories: 150
  • Total Fat: 6g
  • Total Carbohydrate: 10g
  • Protein: 10g
Recipe in the Contest: 4 votes
This infinitely adaptable simple pumpkin chili recipe will keep you warm all winter long!

Serves: 12

Serves: 12decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large stock pot, saute the onion and garlic in the olive oil until tender and translucent.
  2. Add the ground turkey (breaking it up into bite-sized chunks) and saute with the salt and pepper until mostly brown on the outside (it's ok if it's still partly pink).
  3. Add the crushed tomatoes, water and pumpkin and stir a few times to incorporate, then stir in the spices.
  4. Finally, stir in the veggies and simmer for 10-20 more minutes, until the vegetables are tender.
  5. Serve immediately, garnished with cilantro, green onion and pumpkin seeds.


Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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