Pumpkin Chili

Pumpkin Chili
Pumpkin Chili from Top Ate on Your Plate

Serves 3-4


  • 1 TBSP olive oil 
  • 1 red pepper, diced 
  • 1 Vidalia onion, diced 
  • 2 large or 3 medium cloves of garlic, grated 
  • 1 lb lean ground turkey 
  • 1 tsp chili powder (or more to taste) 
  • 2 tsp salt 
  • 2 tsp smoked paprika 
  • 1 tsp cumin 
  • 1 tsp onion powder 
  • 1 14 oz can of diced tomatoes 
  • 1 10 oz can of diced tomatoes with green chilies 
  • 1 15 oz can pure pumpkin 
  • 1 can low sodium black beans, drained 
  • 1 can no salt added corn kernals, drained 
For serving
  • Sour cream (Any fat variety, I used fat-free and it came out great.)
  • Grated sharp cheddar cheese 
  • Chopped cilantro 
  • Chopped avocado


  1. Heat olive oil over medium heat in a large saucepan. Add peppers, onions and garlic and cook for 4-5 minutes. Add ground turkey, breaking up with a spoon, and cook for 6-7 minutes or until browned. Add all spices and seasonings, tomatoes and pumpkin. Cook for 2-3 more minutes. Turn off heat and stir in beans and corn. 
  2. Serve warm with sour cream, cheese and chopped cilantro. 
Note: This recipe is even better the second day.  Make in advance if possible!


Unknown said...

I made this recipe over the weekend, super yummy! It was fun to mix it up with pumpkin and corn! Thanks for sharing! :)

Top Ate on Your Plate said...

Thanks for posting! Glad you liked it!