Pumpkin Turkey Chili

This infinitely adaptable simple pumpkin chili recipe will keep you warm all winter long!
10 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:6 g
Carbohydrates:10 g
Protein:10 g
Calculated per serving.
  • Recipe in the Contest: 4 votes
  • 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.

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