Friday Recipe: Two-Bean Turkey Pumpkin Chili

Beans.jpgWe eat a lot of beans in our house. I'm constantly amazed that my kids eat them because it is not something I ate as a kid. I remember my Dad making big pots of chili and I wouldn't touch it because of the kidney beans! My kids are way more advanced in their food consumption than I ever was at their age.

This chili is unique because it has pumpkin in it. Who thinks to put pumpkin in chili? Not me, but some brilliant person did and I would like to say thank you!

I found this recipe and immediately knew I had to make it. Of course, I didn’t exactly make the recipe. I just used it as a starting point. If I had to guess, I would say I only follow recipes as written maybe 10% of the time. I almost always put my own spin on things and like to play around with flavors and textures.

The original recipe did not have any beans in it. For me, chili means beans! Also, I didn’t have any green peppers but I did have red, yellow and orange. 2 of my 3 kids don’t really like chunks of tomato so I used crushed tomatoes instead of diced. You get the idea. So now you have 2 recipes to work from! Put your own spin on it!

One of the things I love about this recipe is that there is a lot of pumpkin in it. 2 whole cans! So you are really getting the flavor and the nutrients of the pumpkin, and it adds an incredible creaminess to the chili.

Two- Bean Turkey Pumpkin Chili


1 tbsp grapeseed oil
1/2 orange pepper, chopped
1/2 yellow pepper, chopped
1 red pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1/2 jalapeno pepper, seeds and membranes removed, chopped (this was just enough heat for my kids)
1 lb ground turkey
28 ounce can crushed tomatoes
2 15-ounce cans pumpkin puree
1 15-ounce can black beans
1 15-ounce can white beans (cannellini)
1.5 cups chicken broth
4 tbsp Wildtree Chili Seasoning (you can use your favorite chili seasoning or a combo of cumin, crushed red pepper, paprika and chili powder)
cayenne pepper to taste
salt to taste


In a large soup pot, cook the peppers, onions and garlic in the oil until soft. Add the ground turkey and cook until browned. Add the tomatoes, pumpkin, beans and chicken broth and stir until combined. Add seasonings and simmer for about 20 minutes. Alternatively, after you have cooked the onions, peppers and turkey, transfer everything into a crockpot and cook on low for 4 hours or high for 2 hours.

How easy is that? This recipe probably makes 8-10 servings. We had enough for dinner for the 5 of us and leftovers for 3 lunches.

If you are wondering what the green stuff on top is, it is my homemade Jalapeno Hot Sauce! This made it easy to make it just spicy enough for the kids and still be able to get mine mouth burning hot the way I like it!

Michelle has been passionate about health and wellness since she was able to eliminate her symptoms of peri-menopause and drop almost 40 pounds simply by eating more real, whole foods and adding some exercise to her weekly routine. She is the founder of Simply Well with Michelle and offers workshops for both children and adults on various health related topics including nutrition, stress-relief, relaxation, self-care and life balance. She also offers individual health coaching to moms and families.

Photo Credit: Michelle Arndt

Showing 1 reaction

  • commented 2013-01-25 11:25:37 -0500
    i love the idea of adding pumpkin to chili, for taste/texture…. i never thought of doing that! thank you for the inspiration. can’t wait to make this for my family!!
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