Pumpkin Turkey Chili

It’s Thursday night and there’s a bunch of leftovers on the table. You could throw them away or you could do what you do every year, save them for the weekend to make turkey sandwiches or turkey soup.

Instead of throwing them away (did we get you…?) or saving them for the typical sandwich or soup, how about turning those leftovers into some pumpkin turkey chili? ;)

You’ll be getting plenty of Vitamin A (pumpkin), protein (turkey), and antixodants (chili) from this recipe!¬†And it will fill eight bellies.

Pumpkin Turkey Chili

Ingredients

  • 1 1/2 tbsp virgin coconut oil
  • 1 1/2 cups chopped onion
  • 3/4 chopped green bell pepper
  • 3/4 chopped yellow bell pepper
  • 1 1/2 cans, 6 oz chopped green chiles
  • 1 1/2 large minced garlic clove
  • 1 1/2 lbs leftover chopped turkey
  • 1 1/2 cans, 10-11 oz diced tomatoes
  • 1 1/2 cans, 10-11 oz red kidney beans
  • 1 1/2 cups canned pumpkin
  • 2 1/4 tbsp chili powder
  • 3/4 tbsp cumin
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Couple of shakes of cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup greek yogurt
  • 2 tsp of cinnamon

Directions

First, heat the oil in a large skillet on medium-high heat. Next, saute the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper.¬†Lastly, put on low heat and let it simmer for 20 minutes. Mix in fresh cilantro and stir in with plain greek yogurt and cinnamon to serve. Voila, you’re pumpkin turkey chili is ready for eight.

Enjoy!!

COMMENTS 8

  1. Lauris Lu says:

    Just made this tonight and it was so yummy and hearty! Actually looks even better in real life than on this picture lol :) It was very cinnamon-y though to me, so if you love cinnamon you will love this! Next time I’m gonna cut the cinnamon down to maybe 1 or 1 12 tsp and then stir it and taste it from there. But seriously, the best healthy chili recipe I’ve ever made. My first time making a pumpkin turkey chili, who would have thought it would be this delicious lol. Even my boyfriend loved it and when I told him what I was making for dinner at first, he thought I was crazy lol. :)

  2. Lauris Lu says:

    Oh! Almost forgot, I didn’t have leftover turkey to cut up for this, so I just bought ground turkey and browned/cooked it before adding it in. YUM!!!

  3. Megan Slack says:

    How many Calories are in here? about a Cup and a half?

  4. Amanda says:

    About the tomato, is it a total or 11oz, or 1.5 cans (11.oz cans each)?

  5. Dani says:

    It was tad bit confusing when you guys just put cans. So many different size of cans. Maybe list what oz of cans instead of 1 and 1/2 cans. Other than that it was delicious!

  6. I skip the cinnamon and instead add in a tablespoon of adobo sauce from canned chipotles in adobo sauce. This smoky spicy flavor pairs really well with the pumpkin.

  7. This is one of the BEST chili recipes! No one knows it is healthy either;) Don’t let the cinnamon scare you. It’s delicious!

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