Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

EatingWell.com, July 2021


Credit: Caitlin Bensel

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until the vegetables are just tender, about 5 minutes. Add turkey and cook, stirring often, until browned, about 5 minutes. Stir in tomatoes, beans, pumpkin, water, chili powder, cumin, smoked paprika, pepper and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until the flavors meld, about 20 minutes, adding kale during the last 5 minutes of cooking. Ladle into 4 bowls; top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.


To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition Facts

1 3/4 cups
414 calories; fat 17g; cholesterol 91mg; sodium 467mg; carbohydrates 36g; dietary fiber 11g; protein 31g; sugars 9g; niacin equivalents 7mg; saturated fat 4g; vitamin a iu 19260IU; potassium 890mg.