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  • Liz Hoobchaak

Turkey Pumpkin Chili

Updated: Nov 8, 2022

This is a super easy light chili that can be enjoyed anytime of year. Using the slow cooker makes this a great option if you have a busy evening but would still like to come home to a hot meal that will be on your table in minutes.


2 lbs ground turkey

1/2 white onion, chopped

5 cloves of garlic, chopped

3 cups kale, chopped

1 cup pumpkin puree

1/2 cup dry red wine

3 cups vegetable broth

1 tsp cumin

1 tsp coriander

1 tsp oregano

1/4 tsp cinnamon

1 tsp salt

1/4 tsp black pepper

1.5 cups of black beans or white navy beans, cooked

3 tbsp olive oil for cooking


1. In a large skillet over medium heat, add 2 tbsp of olive oil and brown the turkey. Once cooked all the way through, add turkey to the slow cooker.

2. In the same skillet, heat an additional 1 tbsp of olive oil and sauté the onions until slightly caramelized, about 8-10 minutes. Add the garlic and sauté for an additional minute. Add the onions and garlic to the slow cooker.

3. Add all the rest of the ingredients to the slow cooker and set it on the low setting for 4-6 hours depending on when you would like it to be done.

4. If you prefer to not use a slow cooker, this recipe can be done in a large Dutch Oven on the stove. Once turkey, garlic and onions are browned, add the rest of the ingredients and let it simmer on the stove for at least an hour.

5. This chili can be topped with any of your favorite toppings including parsley, cilantro, salsa, hot sauce, shredded cheese or avocado.

This recipe yields 10-12 servings.

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