Turkey & Pumpkin Chili

Turkey Chili

This tomato-less turkey chili is really quick to put together, great for packing in lunches or a quick and easy dinner. There are no beans in this chili but if you can tolerate them, feel free to add black beans or white beans. I prefer it without beans and I like to add sliced avocado to the top with a generous heap of cilantro. It would be great with a little Greek yogurt or sour cream too.

Turkey & Pumpkin Chili

Serves 4


  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3/4 cup canned pumpkin
  • 1 sweet potato, diced
  • 1 bell pepper, diced
  • 2 tsp. ancho chili powder
  • 2 tsp. ground cumin
  • 1 1/2 tsp. ground coriander
  • 1 tsp. sea salt
  • freshly cracked black pepper
  • 1 can (114ml) diced green chilies
  • 250 ml low sodium chicken broth
  • 1/2 cup coconut milk or plain unsweetened almond milk
  • 1/2 cup parsley, chopped
  • 1/2 cup cilantro, chopped (plus more for serving)
  • avocado for serving


  1. Place the ground turkey in a large pot along with the diced onion and cook for 5 minutes. Add in the sweet potato, bell pepper, spices and green chilis. Saute for another 5 minutes.
  2. Pour in the chicken stock and continue to cook for another 5 to 10 minutes. Stir in coconut milk and chopped herbs. Taste for seasoning, adding more salt or pepper if needed.
  3. Top with sliced avocado and more cilantro. Serve.

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