Turkey-Pumpkin Chili


Is there a recipe that shouts “fall” more than a chili made with turkey and pumpkin?

Hands On Time:
20 mins
Total Time:
35 mins

This delicious dish draws out the savory side of the pumpkin, while cannellini beans add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which infuses the base of the soup.


  • 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
    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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