Turkey Pumpkin Chili

Pumpkin adds fall flavor — and a boost of nutrients — to this comforting chili.

By Anika Christ, RD, CPT

If you have leftover turkey, you can substitute it for the ground turkey to use instead. Simply add it during the last 15 minutes of cooking to heat while avoiding overcooking.

Makes 4 servings
Prep Time 15 minutes
Cook Time 20 to 30 minutes

Ingredients

1 lb. ground turkey
1/2 yellow onion, diced
1 green pepper, chopped
1 yellow pepper, chopped
1 clove garlic, minced
1 (15 oz.) can diced tomatoes, undrained
1 (15 oz.) can pumpkin purée (unsweetened)
1 (15 oz.) can red kidney beans
1 ½ tbs. chili powder
1 ½ tsp. cumin
1/4 tsp. ground cinnamon
Salt and pepper to taste
1/4 cup cilantro, chopped (optional)
1 jalapeño, sliced (optional)

Directions

STEP 1

Brown the ground turkey over medium heat in large skillet or Dutch oven.

STEP 2

Add in the yellow onion, green and yellow peppers, and garlic. Sauté for five to eight minutes.

STEP 3

Stir in the tomatoes, pumpkin purée, and red kidney beans. Season with chili powder, cumin, and cinnamon. Add salt and pepper to taste.

STEP 4

Reduce heat and simmer for 20 to 30 minutes.

STEP 5

Top with cilantro and/or jalapeño if desired.

Nutrition Facts

Servings Per Container

Amount Per Serving

Calories 350

% Daily Value^*

14%

Total Fat 9g

Total Carbohydrates 15g

Protein 26g

* Percent Daily Values are based on a 2000 calorie diet.

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Anika Christ, RD, CPT

Anika Christ is a registered dietitian, personal trainer, and the senior director of nutrition and weight loss at Life Time. She’s known to many as “Coach Anika,” and is one of the original virtual coaches who continues to lead a number of digital programs each year. She started at Life Time in 2008 and has spent her entire career helping build Life Time’s nutrition and fat-loss programs. When she’s not at work, she enjoys reading, lifting weights with her husband, and playing with her two daughters.

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