Pot Pumpkin Turkey Chili

Consider this an invitation to make your freezer meals for nights you’re not in the mood to cook. You’ll thank yourself later! We never miss this 1-POT turkey pumpkin chili.

It’s not only a hearty, thick, spicy chili, but it is also packed with nutrients. You can use almost any vegetable you have on hand. It makes a large batch, perfect for feeding a group or stocking up the freezer. Let’s make some chili!

How to Make Pumpkin and Turkey Chili

This is one of the recipes that are meant to be more a guideline than a recipe. Why? It is incredibly versatile! We saute the onions to create a tasty base and then add carrots as an additional veggie. You don’t have any carrots? Celery can be substituted or skipped.

Bell peppers are a great way to get more veggies (and sweetness!) You can also substitute another vegetable or leave out the bell pepper. We have been known to sneak in finely chopped eggplant and zucchini.

Then, we add ground turkey for a satisfying and protein-rich meal. You can use any type of meat you like. You can use lean ground chicken, bison, or beef. You can also use more beans if you want to make it vegan.

Next, it’s time to add the FLAVORS. If you don’t want to use jalapenos, you can substitute more cayenne or chipotle. Add tomato paste, chili pepper, cumin, smoked-paprika, and garlic to the chili. Then, add salt and pepper.

A couple more chili essentials: beans + tomatoes. Pinto beans can also be used, although we prefer the combination of kidney and black beans. You can use diced tomatoes if you’re in a hurry or fire-roasted tomatoes with green chilies for an even more spicy and smoky flavor.

Pumpkins and greens are a great way to boost the nutrition of your veggie-packed meal. Pumpkin Puree adds a rich, smooth consistency and vitamin A to support the immune system. You can use any dark green leafy vegetable you like — spinach, chard, or beet leaves are all good! This gives you eight or more VEGGIES per bowl of chili! ).


  • 1-2 Tbsp olive or avocado oil
  • One large onion diced (red or any other color you prefer)
  • Two medium carrots diced (or substitute 1 cup chopped celery or 2 cups of medium carrots)
  • You can also use 1 cup or about 124g of diced zucchini, eggplant, or yellow bell pepper.
  • 1 lb Ground Turkey (see note if vegan*).
  • 4-5 large cloves garlic, minced
  • Remove seeds and stems from 2 medium jalapenos. Mince (omit for a milder heat).
  • 3 Tbsp tomato paste
  • 3 Tbsp Chili Powder Blend
  • Ground cumin, 2 Tbsp
  • Oregano dried 1 Tbsp
  • 1 Tbsp smoked paprika (or sub-sweet paprika)
  • To taste, add cayenne pepper or chipotle powder to the adobo.
  • 1 – 1 1/2 teaspoons sea salt (depending upon preference and the saltiness of tomatoes/beans)
  • 1/4 tsp ground black pepper
  • 2 (14.5 oz.) Cans of diced green chile and fire-roasted tomatoes
  • 3 (15 oz.) Cans of beans (black, kidney, and Pinto beans), drained
  • 1 (15 oz.) 1 (15 oz.)
  • Just enough water to cover the food.
  • Four cups of chopped kale or other dark greens (such as spinach, beet greens, and chard).


  • Avocado (or dairy-free sour Cream or Yogurt).
  • Use thinly sliced green onions and freshly chopped cilantro
  • Lime wedges


  • Heat oil over medium heat in a large pot (5 liters/quarts) or Dutch Oven. Add the carrots and onions to the hot oil and stir frequently until the onions become tender, about 3-4 min. Add the bell pepper, and continue to sauté for 1-2 more minutes. Move the vegetables to the outer edge of the pan.
  • Add the turkey to the pan and cook it, stirring frequently, until no pink remains — approximately 3-4 minutes. In a small bowl, measure your spices (chili, cumin, oregano paprika, and optionally chipotle powder). You can add these easily later. When the turkey has stopped being pink, add the spices, garlic, jalapeno paste, tomatoes, and salt and pepper. Stir to coat the turkey evenly.
  • Add the remaining ingredients: diced tomatoes, drained bean, pumpkin puree and water. Also, add chopped kale. Bring to a boil. Reduce heat to simmer and cook for 20-30 mins, stirring every so often, to develop flavors.
  • Transfer into smaller containers and let cool. Store in the fridge for 3-4 days or the freezer for a month. We prefer to freeze leftover glass nut-butter jars. Leave 1/2 to 1 inch at the top for expansion. Allow to cool in the fridge before transferring into the freezer (to avoid shattering).

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