Health Advocate Blog

Recipe: Turkey Pumpkin Chili

From EatingWell

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.


Makes 4 servings

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 small green bell pepper, chopped

3 cloves garlic

1 pound ground turkey

1 14.5-ounce can fire-roasted diced tomatoes, undrained

1 15-ounce can no-salt-added black beans, rinsed

1 15-ounce can unseasoned pumpkin puree

1½ cups water

1 tablespoon chili powder

1½ teaspoons ground cumin

1 teaspoon smoked paprika

¼ teaspoon ground pepper

⅛ teaspoon salt

2 cups packed chopped curly kale leaves

4 tablespoons sour cream

Chopped fresh cilantro for garnish


Active time 15 minutes

Total time 35 minutes

  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until the vegetables are just tender, about 5 minutes.
  2. Add turkey and cook, stirring often, until browned, about 5 minutes.
  3. Stir in tomatoes, beans, pumpkin, water, chili powder, cumin, smoked paprika, pepper and salt. Bring to a boil over medium-high heat, stirring occasionally.
  4. Reduce heat to low; cover and simmer, stirring occasionally, until the flavors meld, about 20 minutes, adding kale during the last 5 minutes of cooking.
  5.  Ladle into 4 bowls; top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

© Meredith Corporation. All rights reserved. Used with permission.