Pumpkin Turkey Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 246.0
  • Total Fat: 5.2 g
  • Cholesterol: 32.1 mg
  • Sodium: 246.9 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 20.1 g

View full nutritional breakdown of Pumpkin Turkey Chili calories by ingredient
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Spicy, savory, and satisfying -- It has less sodium than most chilis -- and more potassium than sodium :)! Spicy, savory, and satisfying -- It has less sodium than most chilis -- and more potassium than sodium :)!
Number of Servings: 12


    Ground Turkey Breast - 1-1.5 lb (I used 1.33 lb)

    Extra Virgin Olive Oil, 3 Tbsp
    Onions, chopped, 1 large
    Garlic, 3 clove
    Red and Green Peppers, 2-3 cups, chopped

    100% pumpkin puree, 2 cups (NOT pumpkin pie filing)
    No Salt Added Tomato Sauce -- one 15 oz can
    3 cans of Beans 15 oz each (no salt added, any kind you like--cannelini, kidney, or black)
    Low-Sodium Chicken Stock, 2 cups

    A splash of brandy (or apple cider vinegar, or chicken stock)

    Cinnamon 1 tsp
    Nutmeg 1/4 tsp
    Chili powder 2 tsp
    Garlic powder 1 tsp
    Curry powder, 1 tsp
    Celtic Sea Salt, 1 tsp
    Black Pepper, 1/2 tsp
    Crushed red pepper flakes 1/2 tsp
    Brown sugar, 1/4 cup

    Optional: dried cranberries or raisins, small handful


In a large aluminum sautee pan, cook onion in olive oil until translucent. Add garlic and sautee one more minute. Add the turkey and cook 'til done. Add all spices and chopped peppers and sautee one more minute.

Deglaze the pan with some brandy (or chicken stock, or apple cider vinegar), scrape up the crusty bits.

Pour in the pumpkin, tomato sauce, beans, and chicken stock, and cranberries if using.

Let simmer until it's the thickness that you like (20-30 min). Season to taste.

Serving Size: 12 one-cup servings

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