Turkey-Pumpkin Chili


Is there a recipe that shouts “fall” more than a chili made with turkey and pumpkin? Probably not, and this delicious dish has ample spices to draw out the savory side of the pumpkin and cannellini beans to add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which comes from the same plant as the coriander seed, which infuses the base of the soup.

Hands On Time:
20 mins
Total Time:
35 mins


  • 2 tablespoons olive oil

  • 1 small yellow onion, chopped

  • 1 pound 93% lean ground turkey

  • 1 tablespoon plus 1 tsp. ground coriander

  • 2 ½ teaspoons smoked paprika

  • 1 ½ teaspoons kosher salt

  • 2 15-oz. cans cannellini beans, drained and rinsed

  • 1 15-oz. can pumpkin puree

  • 1 ½ cups low-sodium chicken broth

  • Hot sauce, sour cream, and sliced scallions, for serving


  1. Heat oil in a medium heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in turkey, coriander, paprika, and salt; cook, stirring occasionally, until turkey is browned, about 5 minutes.

  2. Stir beans, pumpkin, 1¾ cups water, and broth into turkey mixture. Bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium and cook, stirring often, until heated through, about 15 minutes. Top with hot sauce, sour cream, and scallions.

    Turkey-Pumpkin Chili Recipe
    Caitlin Bensel

Nutrition Facts (per serving)

482 Calories
17g Fat
47g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 482
% Daily Value *
Total Fat 17g 22%
Cholesterol 84mg 28%
Sodium 1391mg 60%
Total Carbohydrate 47g 17%
Total Sugars 8g
Protein 38g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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