Poultry Pumpkin Chili

 

How to Make Pumpkin Turkey Chili | Crowd Pleasing Recipes | Allrecipes.com

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Turkey Pumpkin Chili The Bite with Jackie Episode 13

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C.Coronato Food Video Blog: Turkey Pumpkin Chili

Video taken from the channel: Christian Coronato


 

Turkey Pumpkin Chili

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Turkey Pumpkin Chili 3 Ways

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Clean Eating Turkey + Pumpkin Chili

Video taken from the channel: Clean & Delicious


Ingredients 1large yellow onion, diced (about 2 cups) 1medium bell pepper, red, yellow, or orange, diced 6garlic cloves, minced (or 3/4 teaspoon garlic powder) 1⅓poundsground turkey or chicken, 90 to 93 percent lean One 15-ounce can white beans, drained and. Turkey Pumpkin Chili 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 1 green bell pepper, chopped 2 jalapeño peppers, chopped 2 cloves garlic, finely chopped 1 pound ground white or dark meat turkey 1 (14.5-ounce) can diced tomatoes, undrained 1 (15.0-ounce) can pumpkin purée 1. Add the ground turkey and cook for 4-5 minutes, then add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano. Stir and cook for 2 minutes or until fragrant.

Add the pumpkin puree. Ingredients 1 pound ground turkey 1 medium sweet yellow pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced 2 teaspoons olive oil 2 cups chicken broth 1 can (15 ounces) kidney beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) pumpkin 1 can (15. Since turkey is very lean, the recipe uses full fat chicken broth. And, topping each bowl of chili with shredded cheddar cheese provides more fat.

Since fat is an important part of a low carb diet, you need to be sure you are getting adequate intake of it! The pumpkin puree really thickens up the chili. This Turkey Pumpkin Chili recipe is very easy to make. You can have the whole thing prepared in just 20 minutes, and then let it simmer for 30 to 60 minutes.

We sometimes serve this chili with shredded sharp cheddar sprinkled on top– melted and yummy! Sour cream and fresh cilantro are good additions too. This chili isn’t in-your-face pumpkin, but it is really tasty. I have more turkey chili recipes on my blog that you may enjoy, including this Turkey Sweet Potato Chili, my Turkey White Bean Chili, this Instant Pot Turkey Chili, and my Crockpot Turkey Chili.

This turkey pumpkin white bean chili is pretty forgiving. This black bean pumpkin turkey chili is both healthy and bursting with sweet and spicy flavors thanks to a hint of maple syrup, cinnamon, chili powder & cayenne pepper! Perfect for game day or a clean eating meal prep!Ingredients 1 tablespoon olive oil 1 pound ground turkey 1 onion, chopped 1 (28 ounce) can diced tomatoes 2 cups cubed fresh pumpkin 1 (15 ounce) can chili beans 1 (15 ounce) can seasoned black beans 3 tablespoons brown sugar 1 tablespoon pumpkin pie spice 1 tablespoon chili powder.

The smoky chipotle peppers, cumin and chili powder, along with the savory pumpkin, transform this dish into an amazing fall chili. Why do you use ground turkey in this chili recipe? The ground turkey is the perfect neutral backdrop for the pumpkin and smoky chilis.

List of related literature:

Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

You can just as easily add a dollop of pumpkin puree into oatmeal, yogurt, and smoothies as you can into cooked ground meat to make a pumpkin chili.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Add the pumpkin puree, the remaining ½ teaspoon salt, and the pepper and pour into the gratin dish.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the tomatoes, chilies, pumpkin, broth, chili powder, cinnamon, and salt; stir well to combine.

“Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker” by Maria Emmerich
from Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker
by Maria Emmerich
Victory Belt Publishing, 2018

In a 3— to 4—quart slow cooker, combine the ground meat, onion, bell peppers, jalapeno pepper (if using), garlic, pumpkin puree, tomatoes, chili powder, cumin, salt, black pepper to taste, and 1 cup water.

“State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet” by James O. Hill, Holly Wyatt, Christie Aschwanden
from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet
by James O. Hill, Holly Wyatt, Christie Aschwanden
Rodale Books, 2013

Purée the pumpkin flesh in a blender or food processor, and gradually stir the puréed pumpkin into the chicken broth.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Add 6 cups cubed PUMPKIN FLESH, 6 cups ORGANIC Low-FAT CHICKEN BROTH, 2 STICKS CINNAMON and 6 WHOLE CLOVES.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Who would have thought that pumpkin blends nicely with chili?

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

Pour in the chicken stock and add the pumpkin flesh.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

Add the pumpkin puree, stock, sherry, coriander, and celery salt.

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • I love all your recipes. Can’t wait to try them all. I just have the sleeve surgery done on Oct 12,15 I can’t eat food yet but as soon as i can your recipes will be my go to meals. Not sure if you have but I really believe you should write a cook book even just for sleevers because there are not that many. An it’s the new biggest weight loss surgery out there right now. Should make great money off of it. Well just a thought.thanks so much for your recipes good luck in all you do…

  • That chili looks fabulous.  5:27 “What’s the face for?”  Hope you weren’t being harassed by the camera man!  I haven’t seen him, but I’m sure you could take him. Ha!

  • Hello Dani,
    i just wanted to share i find your recipes so easy and inspiring! this one particularly took me no time and was absolutely delicious! i am happy i had found your channel!!

  • Yum! I’m going to try this for dinner tonight! And you are totally right about the fast food. In fact, I was eating a nice healthy dinner before my hubby even came back with a pizza.:) Just takes a little planning, as you always say!

  • Hi Dani, I made this tonight and not only is it beautiful and fall-ish, it taste great.
    I also made your green beans and shrimp…awesome. Thanks for sharing.

  • just made this for me and my family. i didnt have any ground turkey in the freezer so i just used ground beef instead. it was so great my family loved it thanks dani.

  • Can you post another way to make Parmesan encrusted chicken, I’m not a big fan of mayo and I would like to know a substitute I can use.

  • Amazing and so healthy turkey Pumpkin chili recipe. All dishes you make are visually amazing and beautiful and I’m sure they taste great.

  • Absolutely agree with getting a high quality meat is quite important! I love your recipes healthy clean and delicious. Best wishes from your big fan lives in Japan. And happy Halloween:)

  • I made this tonight. I made a few changes only to be able to use as hat had on hand and Dani this has to be the best chili recipe I’ve encountered! So delicious. Every bite. My children have been picky eaters lately but they were quick to dig into this. Thank you for sharing.

  • I made this added roasted pumpkin chunks towards the end also added fresh jalapeño and some smoked chipotles, can we say…GOODERS?! Thanks for the inspiration.

  • This was absolutely delicious the only change I made to this recipe was to substitute the ground turkey for beef-less beef crumbles to make this recipe vegan it was so good!!!   

  • Cant `wait to cook this up, but i cant get “pumpkin puree” where i live. What if i chop up/mince the pumpkin? I enjoy your recipes keep it coming Dani!

  • Dani!!! I just made this, it is amazing, my toddler loves it!!! Thanks so much for the recipe! I also added some chopped up kale.

  • Looks yummy…I think it would be even better with fresh chillies minced in plus some chopped coriander (cilantro) added at the end!

  • I made this chili the other day and have been enjoying so much. It is absolutely delicious!!! I bought the 3 pound size of turkey yesterday (I didn’t even know it came in that quantity) so I can make another batch. This one is gong to be in regular rotation, summer through winter.

  • To clean your enamel pot on the inside……….
    Put in one tablespoon of liquid laundry soap ( tide) fill with water.
    Put on stove bring to boil, turn off heat, let cool, rinse then scrub it with a Mr. Clean Magic Eraser.
    You can also make a paste with baking soda and water and scrub it with that.

  • I have to say this was wonderful.  I didn’t know how my hubby would react to pumpkin in his chili, so I just told him I was trying a new chili recipe and he ate 2 bowls.  Then I told him it had pumpkin in it, and he was surprised.  We both agree this is the best chili recipe we have tasted!  My hubby even ate it for lunch for the next two days, so you know it’s a winner!!

  • So, I couldn’t wait until this weekend to make this…Oh My Goodness!! May I say it’s the best chili, EVER!!! I don’t think I’ll ever go back to regular ole chili! 

  • Just made this tonight… HOLY COW IS IT DELICIOUS!!!!
    I blended up my infants portion and it also makes an AMAZING SOUP/BISQUE.
    Two thumbs up, Dani!

  • Hell yea man. This is awesome. I have been really needing to make some improvements to my boring, bland food.

    Please keep it up.

  • I just discovered your channel, and you’re amazing! Your recipes are easy and provide really good alternatives. Thank you so much for sharing these!

  • Makes 6 servings, but how big is each serving? I read on the website it’s 245 per serving. I calorie count so it would be helpful if I knew.

  • The woman in the video was referencing to you’s to eat food displayed, you isn’t the assigned physical bodies to eat food depicted in video…No problem…Depopulate

  • I was planning on making chili for Halloween night.:) Our Trick or Treaters here in Canada go out at night, so we will be having dinner before we head out. One question, I had left over pumpkin puree and put it in the fridge in a mason Jar, Its about 2 weeks. Do you think I’m still good or should I buy a new can? great recipe, thank you for sharing.

  • Never thought to put pumpkin and turkey together-great idea to bring some fiber and sweetness! That’s gonna be one healthy baby inshallah!:)

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