Pumpkin Turkey Chili

HAPPY HALLOWEEN! Let’s simmer our favorite seasonal recipe while everyone is out trick or treating so we can have warm bellies at the end of the night. The MOST delicious and flavorful chili of the season. The pumpkin gives it fantastic flavor and texture without being overpowering. In addition to being tasty, it’s also high in protein and quick to prep. What more could you ask for?

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Pumpkin Turkey Chili

Keyword: Gluten Free, High Protein, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 4 Tbsp unsalted butter
  • 1 yellow onion diced
  • 1 small shallot diced
  • 4 cloves garlic minced
  • 3 stalks celery diced
  • 4 large carrots peeled and diced
  • 2 lb lean ground turkey
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp pumpkin pie spice
  • 1 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 2 – 15 oz cans white kidney or cannelini beans drained
  • 15 oz can pumpkin purée
  • 1 quart chicken stock

To Serve:

  • Sour cream
  • Green onions diced
  • Fresh herbs


  • In a large stockpot, heat butter over medium high heat to melt. Add onion and shallot to the pot and cook until they start to lightly brown and become translucent, approximately 4-5 minutes. Add garlic and cook another 2-3 minutes. Add celery and carrots. Cook another 4-5 minutes or until celery and carrots begin to soften.
  • To the stockpot, add ground turkey, spices, salt and pepper. Stir well to mix flavors and cook until turkey is lightly browned, using a spatula or the back of a wooden spoon to break up the turkey as you go.
  • Add drained beans and pumpkin purée. Mix gently to combine. Add chicken broth to the pot and bring to a boil. Cover pot, turn heat down to a simmer and cook for 15 minutes. Remove from heat. Taste and adjust salt and pepper if needed.
  • Serve chili with sour cream and toppings of choice.


Serves 4-6
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