Pumpkin Turkey Chili

It’s Pumpkin Season.

Happy Fall! Since coming back to Boston, I have absolutely been LOVING the Fall weather. I truly missed this time of year. Waking up to a cool, crisp morning with a warm cup of coffee. There is just something about this peaceful moment that I really love.

One of my absolute favorite things to do is cook for others. I love the process of cultivating a delicious meal and enjoying it with people I love and enjoy. Since arriving home to my family, I have been cooking , running outside, beach walks, exploring new restaurants and learning. While here, I am maximizing this beautiful season of life. Lately, I have been doing a lot of reflecting on 2019. Reflecting is vital to growing through and creating massive change in your life. I love reflecting on everything: strengths, weaknesses, areas of growth and vision. As I wrap up 2019 my mantra is do what feels good. 

The BEST Turkey Chili

Today, I am sharing one of my favorite Fall lunch or dinner recipes: Pumpkin turkey chili. This recipe is really easy to make and always leaves room for leftovers the next day. It’s packed with healthy and hearty ingredients – both spicy and sweet.

This recipe is perfect for meal prep or is a great week night meal! Who doesn’t love warming up to a bowl of chili on a crisp Fall day.

Pumpkin Turkey Chili

Yield 5 Servings


  1. 1 pound extra lean ground turkey
  2. 1 tbsp of avocado or olive oil
  3. 1 jalapeno
  4. 1 white onion
  5. 1 can of pumpkin puree 
  6. 3 garlic cloves
  7. 1 can of kidney beans
  8. 28 oz. can of crushed tomatoes
  9. 2 tbsp pure maple syrup
  10. 3/4 cup of vegetable or chicken stock
  11. 2 tbsp chili powder
  12. 2 tsp cumin
  13. 1/2 tsp ground cinnamon
  14. dash of ground cloves
  15. sea salt and pepper to taste


  1. Heat a large sauce pan to medium heat. Carefully drizzle in avocado oil, once oil is hot add in chopped onion, minced garlic and sliced jalapeño. Allow to sauté for about 3 minutes. 
  2. Then add in the ground turkey, breaking up the meat and cooking until browned for about 5 minutes.
  3. Stir in ALL spices to season the meat cinnamon, chili powder, cumin, cinnamon, cloves, sea salt and pepper.
  4. Next add in the crushed tomatoes, beans and vegetable stalk. Stir to fully combine all flavors. Finally fold in the pumpkin puree. Cook chili on low hear for 2-3 hours.
  5. Enjoy! Garnish with avocado, cilantro, and Greek yogurt if you wish!  

Courses Dinner

I hope you enjoy this dish! I love seeing all of your creations, share them with me Tag @theempowerist on IG or direct message me!

With Love & Gratitude, Carly

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