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NEW! Pumpkin Cookbook

No Bean Pumpkin Turkey Chili

No bean pumpkin turkey chili is a bowl of cozy made with turkey, pumpkin, and peppers. It’s gluten free, dairy free and perfect for cooler weather! Top it with avocado slices for a meal that perfect for the colder months!

Fall is a magical time in Chicago where the streets turn crispy with different colored leaves under your feet and the golden sunshine glistens off the pumpkins lining cozy brownstones.

This delicious no bean pumpkin turkey chili is perfect for cooler nights and crispy days that remind us all why we love fall so much. It’s a one pot recipe that can definitely be made in a slow cooker too.

I love topping a bowl with avocado, cilantro and Siete foods nacho tortilla chips if I’m being honest!

No bean pumpkin turkey chili is packed with extra veggies like canned tomatoes, peppers, and my trick for even more nutrition is to add a cup of spinach once it’s done cooking or serve it in the halves of a pepper like I did!

What I also like about this no bean turkey pumpkin chili is that the leftovers taste even better than the first bowl. The flavors really “marinate” after a day, making it a great go-to for lunch or dinner for the next couple of days.

You only need one pot to make this recipe and is high in protein, fiber and vitamins and minerals from all the added vegetables. Pumpkin is packed with nutrition like vitamin A, C, E and fiber — a true fall superfood that goes great in both sweet and savory meals!

Ingredients for Pumpkin Turkey Chili

  • ground turkey
  • pumpkin puree
  • canned tomatoes
  • bell pepper
  • vegetable broth
  • tomato paste
  • garlic
  • onion
  • chili powder
  • cumin
  • cocoa powder
  • pumpkin pie spice
  • salt & pepper

Here I put the chili into a pepper, what I call a “pepperwich”, or “pepperwitch” if you’re making this in October! To learn about what a “pepperwich” actually is and how to make one yourself, be sure to check out this post!

pumpkin chili pepperwich

Why You’ll Love This Recipe

  • It’s even better the next day for lunch! The flavors complement each other even more the next day! It’s great because you can cook it once and eat it at least twice!
  • This recipe can be made vegetarian by swapping the meat for 1 cup of quinoa.
  • This recipe freezes well. Can’t finish a whole batch yourself? No problem! Freeze the rest and reheat when you’re in the mood for chili.
Print
No bean pumpkin turkey chili

No Bean Pumpkin Turkey Chili

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 45 servings 1x
  • Category: dinner
  • Method: cook or slow cook
  • Cuisine: american

Description

Warm up with a bowl of this nutritious no bean pumpkin turkey chili! It’s packed with protein and fiber and is made in one pot for easy clean up! Get creative with fun healthy toppings like greens, avocado or yogurt. 


Scale

Ingredients

  • 2 tbsp. olive oil 
  • 1⅓ pounds ground turkey or chicken (90 to 93 percent lean)
  • 1  can pumpkin puree
  • 1 medium yellow onion, diced 
  • 1 medium bell pepper (red, yellow, or orange), diced
  • 4 garlic cloves, minced 
  • 1 28-ounce can diced fire roasted tomatoes with liquid
  • ¼ cup tomato paste, no salt added
  • 1 cup reduced-sodium chicken or vegetable broth
  • 2 tbsp. chili powder
  • 1 tbsp. cocoa powder
  • 1 tbsp. pumpkin pie spice 
  • 2½ tsp. ground cumin
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. cayenne pepper (optional)

Optional Toppings: 

  • high protein, low sugar yogurt
  • sliced avocado
  • micro greens
  • cilantro
  • pumpkin seeds
  • hot sauce 
  • cheddar cheese 

 


Instructions

  1. Coat a large pot or Dutch oven with olive oil over medium-high heat.
  2. Add the onion and bell pepper and sauté, stirring occasionally, for about 5 minutes, or until the onion softens.
  3. Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
  4. Add the ground turkey and use a spatula to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
  5. Add pumpkin puree, diced tomatoes, tomato paste, broth, chili powder, cocoa powder, pumpkin pie spice, cumin, black pepper, and cayenne pepper, and stir.
  6. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
  7. Enjoy the chili with toppings such as avocado, greens, yogurt, pumpkin seeds, tortilla chips or cheese! 
  8. Store in the fridge for up to a week. 

 


Notes

Add beans if you would like OR substitute the ground turkey for quinoa to make this meal vegetarian.

XOXO

MAGGIE

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Client Love

"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."

Carly

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2016-05-03T18:24:44+00:00

Carly

"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."
5
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