Turkey, Pumpkin and White Bean Chili

Course Main Course
Keyword Chili
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 cups of chili
Calories 217 kcal


  • 1 tbso olive oil
  • 1.5 lbs lean ground turkey 680g
  • 1.5 cups chopped onions
  • 2 tsp minced garlic
  • 1 cup chopped green bell peppers
  • 3/4 cup diced celery
  • 3/4 cup diced carrots
  • 1.5 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 2 cups reduced sodium chicken broth
  • 1 can (19oz/540ml) no salt added diced tomatoes with liquid
  • 1.5 cups canned pure pumpkin (not pumpkin pie filling)
  • 1 can (19oz/540ml) cannellini beans (white kidney beans)
  • 1 tsp salt add more if required according to your taste
  • 1/2 tsp pepper add more if required according to your taste
  • 2 tbsp minced fresh cilantro cut up extra cilantro for garnishing if desired
  • 1 tbsp freshly squeezed lime juice
  • 1/4 sliced avacado
  • 1 tbsp sour cream


  1. Heat olive oil in a large pot over medium-high heat.  Add turkey, onions and garlic.  Cook and stir until turkey is no longer pink and onions begin to soften,  about 5 minutes, breaking up any large pices of turkey as it's cooking.

  2. Add green peppers, celery, carrots, chili powder, cumin, oregano and cayenne pepper.  Cook for one minute. Add chicken broth, tomatoes with their liquid and pumpkin.  Mix well.  Bring mixture to a boil.  Reduce heat to low, cover and simmer for 20 minutes.

  3. Stir in beans and simmer uncovered for 10 more minutes.  Season with salt and pepper.  Remove from heat and stir in cilantro and lime juice.

  4. Garnish with a dollop of sour cream, a few slices of avacado and a sprinkling of cilantro if desired.