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turkey pumpkin chili in a bowl with diced avoacdo
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4.6 from 5 votes

Turkey Pumpkin Chili

This turkey pumpkin chili is a savory, spicy and healthy dinner made for chilly fall nights. It's full of fiber and veggies and will be something you want to make a big batch of for leftovers.
Prep Time5 mins
Cook Time25 mins
Course: Dinner
Cuisine: American
Keyword: chili, dairy free, gluten free, pumpkin
Servings: 6 large bowls
Calories: 490kcal
Author: Molly Thompson


  • 1 medium yellow onion chopped
  • 1 red bell pepper chopped
  • 1 pound ground turkey
  • 1 pound ground pork
  • 1 15 ounce can diced tomatoes, drained
  • 1 15 ounce can pumpkin pure
  • 1 28 ounce can tomato sauce
  • 1 14.5 ounce cans black beans, drained and rinsed
  • 1 14.5 ounce pinto beans, drained and rinsed
  • 3 teaspoons chili powder
  • 2 tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut sugar
  • Optional for more spice: 1/4 teaspoon cayenne pepper


  • Heat the olive oil in a large stock pot over medium heat. Add the chopped onion and
  • pepper and stir occasionally until soft. Add the ground turkey and pork and brown
  • until no pink remains, about 3-5 minutes.
  • Add the remaining ingredients to the pot and mix well to incorporate. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 20 minutes. Serve with your favorite toppings like avocado, shredded cheese, cornbread, greek yogurt or chopped onion.


Paleo version: Sub 2 extra bell peppers for the beans


Serving: 1large bowl | Calories: 490kcal | Carbohydrates: 35.5g | Protein: 37g | Fat: 23.2g | Cholesterol: 106.7mg | Sodium: 891mg | Fiber: 12.1g | Sugar: 8.7g