Pumpkin Turkey Chili

Whether you’re football fan, a pumpkin-everything fan, or a simply cozy up on the couch with a warm bowl of chili fan, this pumpkin chili is your go-to easy meal this Fall!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chili, Healthy, Pumpkin, Turkey
Servings: 8
Calories: 370kcal
Author: The Healthy Toast


  • 1 Tbs extra-virgin olive oil
  • 3 cloves garlic minced
  • 1-2 jalapeños I used one strangely-large jalapeño, minced with seeds removed for a milder chili and with seeds to make this nice and spicy
  • 1 lb organic ground turkey
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp thyme
  • 2 cans of beans rinsed (I like to use a variety of white, black, or pinto beans)
  • 1 8- oz can corn
  • 1 can pumpkin puree
  • 1 28- oz can crushed tomatoes
  • 1 cup sodium-free organic chicken broth
  • Optional toppings jalapeño slices, Greek yogurt/sour cream, cheese


  • Place 1 tablespoon extra-virgin olive oil in large saucepan over high heat. Once heated, add in 3 cloves garlic (minced) and sauté for 1-2 minutes until fragrant. Next, add in diced jalapeño(s) and sauté for another 1-2 minutes or until softened.
  • Add ground turkey and cook until browned. Then add in 2 tsp cumin, 2 tsp chili powder, 1/2 tsp salt, 1 tsp cinnamon, and 1 tsp thyme. Give it a good stir.
  • Finally, add in 2 cans beans, 1 8-oz can corn, 1 can pumpkin puree, 1 28-oz can crushed tomatoes, and 1 cup sodium-free organic chicken broth. Bring to a boil, then reduce heat to low and allow to simmer for 30 minutes, or until thickened. Be sure to taste as you go and add a few extra dashes of the seasonings to your taste.
  • Once cooked, serve chili and top with optional jalapeño slices, cheese, plain Greek yogurt, or simply just dig in as is.


For 1/8 of recipe: 370 calories, 14g fat, 3g saturated fat, 50g carbohydrate, 28g fiber, 9g sugar,
25g protein
Adapted from Ambitious Kitchen
The Healthy Toast
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