Pumpkin Turkey Chili

November 16, 2014
Serves 8
Prep time
Cook Time

This delicious recipe is easy to make ahead of time. Then, when you’re ready to tailgate – or homegate – you can heat it in a crock pot or a Dutch oven on a burner.

I found this recipe through Yummly.


  • 2 Tablespoons
    olive oil
  • onions (medium, small dice)
  • green peppers (small dice)
  • garlic cloves, minced
  • 1.5 Teaspoon
  • 2 Teaspoons
    ground cumin
  • 1 Pound
    ground turkey
  • chiles
  • 15 Ounces
    diced tomatoes
  • 15 Ounces
    pinto beans, drained and rinsed
  • can of condensed tomato soup
  • 1 Cup
  • 2 Cups
    pumpkin puree
  • blue tortilla chips, for garnish
  • sour cream, optional
  • scallions, chopped, green parts only, for garnish


  1. Heat a large Dutch oven over medium-low heat. Add the olive oil then the onions, peppers, garlic, cumin, salt and ground turkey. Sauté until the turkey is fully cooked.

    Add all of the remaining ingredients except for the chips, sour cream and scallions.

    Simmer the chili over low heat until the onions and peppers are tender, about 30 minutes. Season to taste with salt and pepper.

  2. When ready to serve, top a bowl of the chili with a dollop of sour cream (optional), a few blue corn tortilla chips and chopped scallions.

Nutrition: Calories 380


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