Turkey Pumpkin Chili






Happy #NationalPumpkinDay friends! I am a fan of anything pumpkin, except PSL ( pumpkin spice lattes). I am probably the only girl to ever make that statement. They are just so sweet AND loaded with calories. 

Now that it is finally cooling down, what better way to celebrate this fun holiday than with a bowl of chili? This turkey pumpkin chili is a great healthier alternative to regular chili. Pumpkin adds a sweet, yet nutty flavor that is delicious. Plus there are so many reason we should eat pumpkin.


-Rich in vitamin A & C

-Helps keep your: joints, organs, eyes, bones, and teeth healthy.

-Helps your: immune system, fertility, and skin.

-Prevents premature aging

-Stress reliever

-Aids depression

Ok, with all of that I’m sold. I’ll be eating pumpkin every meal. Ha! Just kidding… maybe.

I know this sounds like an unappetizing combination at first, but trust me it’s awesome. Even my picky family loved it! PLUS, it’s quick and easy!lifeis

Turkey Pumpkin Chili
Serves 6
Healthy hearty version of regular chili. Perfect for fall!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 2 tablespoons EVOO (or I used coconut oil)
  2. 1 small yellow onion, chopped
  3. 1 green bell pepper, cored, seeded, and chopped
  4. 2 jalapenos, seeded and finely chopped
  5. 2 cloves garlic, finely chopped
  6. 1 pound ground turkey (I accidentally bought ground chicken, it was still great.)
  7. 1 (14.5 oz.) can diced tomatoes, with liquid
  8. 1 (15 oz.) can pumpkin puree
  9. 1 cup of water
  10. 1 tablespoon chili powder
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon salt
  13. Ground pepper, to taste
  14. 1 (15 oz.) can kidney beans, drained and rinsed
  15. 2 teaspoon cinnamon
  16. Optional: 1/2 cup Pumpkin flavored beer
  1. Heat oil in a large pot over medium-high heat.
  2. Combine onion, bell pepper, and garlic in pot. Stir frequently, until tender, around five minutes.
  3. Add turkey (or chicken 😉 ) and cook until it's browned.
  4. Add tomatoes, pumpkin puree, water, chili powder, cumin, cinnamon, salt and pepper and bring to a boil. (I added the pumpkin beer at this point and about 1/2 the cup of water instead of 1 cup.- optional)
  5. Reduce heat to medium-low and add kidney beans.
  6. Cover pot and simmer, stirring occasionally, for 30 minutes.
  7. Laddle chili into bowls (or pie pumpkins if you want to get creative) and ENJOY!
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