Pumpkin Turkey Chili

Stay warm and well nourished this fall and winter with Pumpkin Turkey Chili. Packed with great flavors and immune-boosting vitamin A from the pumpkin, this recipe will please even the pickiest eaters at your table.

Even though Halloween is over, I’m still totally obsessed with pumpkin. It’s one of my favorite winter squash varieties, and by using canned pumpkin versus fresh, I keep this recipe as easy peasy as possible!

Watch me cook up Pumpkin Turkey Chili in this CNN AccentHealth video!

If your kids shy away from vegetables, this is the recipe for you.

The pumpkin blends in and adds a subtle sweetness to every spoonful.

Chili recipes are typically pretty flexible, and my Pumpkin Turkey Chili is no exception. You can add more heat by doubling down on the spices, use any type of bean, and your choice of toppings can include a variety of things: shredded cheese, sour cream or plain Greek yogurt, diced avocado, and fresh cilantro.

[Tweet “Turkey chili gets a hearty and healthy makeover with the addition of pumpkin.”]

3.5 from 2 reviews

Pumpkin Turkey Chili

 

Author: Liz

Nutrition Information

• Serves: 6

• Serving size: 1⅓ cups
• Calories: 270

• Fat: 9g
• Saturated fat: 2g
• Carbohydrates: 30g
• Sodium: 310mg
• Fiber: 10g
• Protein: 22g

Cuisine: Dinner

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Many chili recipes call for healthy ingredients like ground turkey, beans, and crushed tomatoes, but this recipe is a little different—and even healthier—because it also calls for a can of pumpkin purée. Canned pumpkin is convenient, and it’s even more nutritious than fresh because the pumpkin is cooked and concentrated. Half a cup has about 50 calories, 4 grams of fiber, and 300 percent of your daily requirement of vitamin A, a vitamin that boosts the immune system and keeps eyesight going strong.

Ingredients

• 2 teaspoons canola oil
• 1 small onion, cut into ¼-inch dice (1 cup)
• 1 pound lean ground turkey
• One 28-ounce can crushed tomatoes, undrained
• One 15-ounce can pinto beans, drained and rinsed
• 1 cup 100% pumpkin purée
• 1 cup frozen corn kernels, thawed
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• Topping Choices: Shredded, reduced-fat Cheddar cheese, light sour cream or plain yogurt, fresh cilantro, diced avocado

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and turkey and cook, breaking up the large pieces of meat, until no longer pink and the onions soften, about 5 minutes.
2. Add the tomatoes, beans, pumpkin, corn, chili powder, cumin, and cinnamon and stir until combined.
3. Raise the heat and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, until the flavors are blended, 20 minutes. Serve in individual bowls with optional toppings

Notes

Bonus nutrients per serving: 180% vitamin A, 25% vitamin C, 10% calcium, 20% iron

3.5.3226

What’s your favorite chili recipe? Have you ever added pumpkin?