Turkey Pumpkin Chili with Chipotle

A healthy, delicious chili that’s sure to please! Smoky chipotles combined with the earthy-sweetness of pumpkin and assertive spices makes this chili a crowd pleaser, too.



2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 yellow or red bell pepper, cored, seeded and chopped
4 cloves garlic, finely chopped
1 1/4 pounds ground white or dark meat turkey
2 canned chipotle peppers in adobo sauce, minced
1 (14.5-ounce) can diced tomatoes (do not drain)
2 cups fresh puréed pumpkin (or 1 15-ounce can pumpkin purée)
1 cup chicken broth
1 (15-ounce) can black beans or kidney beans, rinsed and drained
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
1/2 cup sour cream blended with a little adobo sauce (optional)
1/2 cup shredded cheddar cheese (optional)


Heat olive oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add onion, bell pepper, and garlic, stirring occasionally, until tender, about 5 minutes.

Add ground turkey to pot, and break up the meat as it browns, about 10 minutes. Stir in chipotle peppers, tomatoes, pumpkin, chicken broth and beans. Season with chili powder, ground cumin, oregano, salt and pepper. Bring to a boil over high heat, then cover and reduce heat. Simmer for 20-25 minutes.

Taste and adjust seasoning.

To serve, top each bowl of chili with a little chopped cilantro and sour cream or shredded cheese, if desired.


  • For a flavor booster, add 2 teaspoons of brown sugar and a few drops of balsamic vinegar. This seasoning trick enhances the smoky sweet flavor of chipotle peppers and pumpkin.
  • Garnish with roasted pepitas (pumpkin seeds).
  • Add a teaspoon of cocoa and a dash of cinnamon.


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