Pumpkin Chili with Turkey - Chef Abbie Gellman MS, RD, CDN

Pumpkin Chili with Turkey

Chef Abbie Gellman RD

Try my Pumpkin Chili with turkey, perfect when you’re cleaning out your pantry on a snowy day or just looking for something hearty, delicious, and nutritious!

Pumpkin Chili with Turkey

Pumpkin Turkey Chili

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Course: Main Course, Soup
Keyword: chili, pumpkin, turkey
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD


  • 2 tablespoons canola oil
  • 3 onions chopped
  • 8 cloves garlic chopped
  • 1 pound ground turkey
  • 28 oz can fire-roasted tomatoes
  • 2 cups pumpkin puree
  • 1 cup chicken broth
  • 1 can pinto beans optional – keep out for paleo
  • 2 tablespoons honey
  • 4 teaspoons dried oregano
  • 2 teaspoons chili spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt


  • In a large pot saute the onions and garlic in canola oil for about five minutes.
  • Add the ground turkey and break it up with a spatula as it cooks for about five minutes.
  • Add the rest of the ingredients, stir and bring to a simmer.
  • Simmer without a lid for about 15 minutes.
  • Add more chicken broth to thin slightly if desired.


Looking for more great chili recipes? Check out my White Turkey Chili and my Bean and Barley Chili. Be sure to let me know when you try them!

2 thoughts on “Pumpkin Chili with Turkey

  1. 5 stars
    I just made this soup and it’s absolutely delicious! The pumpkin adds a healthy depth to it and the spices are perfect, not too spicy, just right.

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