Pumpkin Turkey Chili

Author: Kylee Cooks


  • 1 Tbs olive oil divided
  • 1 lb ground turkey can use ground chicken too if you want
  • Salt and pepper to season meat
  • 1 medium onion diced
  • 1 bell pepper diced (I used a red one)
  • 3 cloves garlic chopped
  • 1 Tbs ground cumin
  • 2 Tbs prepared chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt I used Lawry's seasoned salt
  • 4 ounce can diced jalapenos
  • 3 cups beef stock
  • 1 15-oz can red kidney beans drained and rinsed,
  • 1 15-oz can black beans drained and rinsed
  • 1 can pumpkin puree NOT pumpkin pie filling
  • 2 14.5-oz can diced tomatoes
  • Toppings for garnish


  • Heat 1/2 tablespoon oil in a large heavy frying pan, add the ground turkey and season with salt and pepper.
  • Add fully cooked turkey to the crockpot.
  • Add the remaining 1/2 tablespoon oil to the frying pan, then add the onion and bell pepper and cook about 3 minutes, until the onion and pepper is just starting to soften.
  • Add seasonings and diced jalapenos and cook a couple of minutes more.
  • Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.
  • Add beans, pumpkin and tomatoes to the crockpot and stir to blend all the ingredients.
  • Cook on high for 4-6 hours (or on low for 8-10 hours).
  • Serve hot, topped with your desired toppings.
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