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Sunday, October 16, 2011

Turkey Pumpkin Chili


As if it isn't already apparent, I love cooking and baking with pumpkin. Pumpkin is actually very healthy; it's high in vitamin A and fiber. The problem is that most pumpkin recipes are desserts or sweets where the health benefits are often overshadowed by sugar, butter, oil, etc. Don't get me wrong, I certainly enjoy those recipes, but I love to find healthy recipes that incorporate pumpkin as well.

Cara posted this Turkey Pumpkin Chili last year and I immediately bookmarked it. After making the very spicy Turkey Chili last month, I decided to try another variety. This chili is no where near as spicy as the Turkey Chili I posted last month; it actually has a nice amount of spice for my taste. While you may not even taste the pumpkin itself, it nicely thickens the chili and adds an almost creamy element. The labs on our floor are having a Pumpkin and Chili potluck next month, and I plan to bring this chili - it covers both categories!

Turkey Pumpkin Chili

1 cup chopped onion
3 cloves of garlic, minced
2 medium sized green peppers (or 1 red; 1 green), diced
1 pound ground turkey
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon Mexican oregano (I used regular oregano)
1 small can (4-ounce) diced green chili peppers
15 ounce can beans of choice, drained and rinsed
1/2 cup frozen corn kernels
28-ounce can crushed tomatoes
14-ounce can diced tomatoes
15-ounce can pumpkin puree, or 2 cups homemade
Pumpkin beer, optional

1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up into bite-sized pieces. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Add pumpkin beer if using. Cook until mostly reduced, then continue.

3. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Alternatively, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot. Cook on low for 6-8 hours.

4. Serve with your favorite chili toppings - ours are shredded cheese and chopped onions.


  1. So glad you liked it! This is our favorite chili recipe :)

  2. Yum! This is the perfect fall soup! I love the use of pumpkin :)

  3. Oh, so perfect for the potluck theme! Looks very tasty :)


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