Pumpkin Turkey Chili

Aloha friends!

I have just returned from some fun in the sun in Jamaica for my cousin's wedding. I know I have no right to complain, but it has been unsettling to come back to 15-20 cm of now. Before I left I was still wearing ankle boots and a fall coat, and now I think it is finally time to whip out the winter boots and coat. With the cold comes the comfort foods, and what better than chili? Chili is quick and easy to make for the week or it's perfect to freeze for a later date.

Usually fall is the season for pumpkin, but there is no reason we can't enjoy pumpkin throughout the winter. I decided to make a pumpkin turkey chili to enjoy on these chilly days. Check out the recipe below if you are in the mood for comfort food!


  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 medium sized white onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 package (454 g) Cremini mushrooms, sliced
  • 1 lb lean ground turkey
  • 1 can (28 fl oz) diced tomatoes
  • 2 cups pure pumpkin puree
  • 1 can white kidney beans (19 fl oz)
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp cinnamon
  • salt and pepper to taste


  1. Heat the oil, onion and garlic in a large pot on medium heat. Add in the mushrooms, carrots, and celery and saute until vegetables and onion are soft.
  2. Add in the ground turkey and cook until brown.
  3. Add in the diced tomatoes, pumpkin, beans and seasoning. Bring to a boil and then reduce to a simmer for ~20 minutes.
  4. Serve topped with shredded cheese of your choice and a dollop of sour cream.

Just as easy as that, and you will not be disappointed.

Happy cooking!

xo Michelle

xo Michelle