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Turkey Pumpkin Chili Recipe
4.8 from 12 votes

Turkey Pumpkin Chili Recipe

This Turkey Pumpkin Chili recipe features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. It gets its silky body from roasted pumpkin blended with peanuts. The last-minute addition of a cup of quinoa makes it even more nutritious and protein-packed.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 476 kcal
Course: Soup
Cuisine: American

Ingredients

For the roasted squash:
  • 3 pounds pumpkin or butternut squash; peeled, seeded and cut into ½-inch cubes
  • 2 onion sliced into ½-inch thin, medium-sized
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 cups water room temperature
  • ¼ cup peanuts chopped, lightly salted
For the Chili:
  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper seeded and cut into small (½-inch) pieces, or yellow bell pepper, large
  • 1 jalapeño seeded and chopped
  • 1 pound ground turkey
  • 3 cloves garlic peeled and minced
  • ½ teaspoon cumin ground
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 tablespoons ginger grated, fresh
  • 3 cups vegetable or chicken stock
  • 1 tomato canned diced, 14.5 oz
  • 1 coconut milk canned full-fat, 13.5 oz
  • 1 cup quinoa rinsed thoroughly, white
  • ½ cup peanuts roughly chopped, lightly salted
  • ¼ cup parsley roughly chopped, fresh

Instructions

    Cup of Yum
  1. To prepare the roasted squash: Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 450 F degrees. Line 2 baking sheets with parchment paper. Divide the cubed pumpkin and onion in between the two sheets. Drizzle with olive oil and sprinkle with salt and pepper. Give it a toss to make sure that both the squash and onion are fully coated with oil and seasoning. Roast vegetables, stirring once, for 40-45 minutes, switching and rotating the baking sheets halfway through roasting.
  2. Place half of the roasted vegetables, water, and peanuts into a blender (or a food processor). Blend until fully pureed. Set aside.
  3. To make the chili: Heat olive oil in a large heavy bottom pot over medium heat. Add in the pepper, jalapeno, ground turkey, garlic, cumin, coriander, cinnamon, and salt. Cook, stirring frequently, until peppers start to soften and turkey meat is cooked, 8-10 minutes..
  4. Add in the ginger and cook until fragrant, 30 seconds or so.
  5. Stir in the pureed vegetables, rest of the roasted squash and onion, vegetable (or chicken) stock, tomatoes (with their juices), coconut milk, and rinsed quinoa. Give it a large stir.
  6. Bring the chili to a boil and then reduce the heat to medium-low and let it simmer for 15-20 minutes or until quinoa is fully cooked.
  7. Taste for seasoning and add in, if necessary. If it is too thick, feel free to adjust thickness with hot water (or warm stock).
  8. Ladle into bowls and garnish with parsley and chopped peanuts.

Nutrition Information

Calories 476kcal (24%) Carbohydrates 49g (16%) Protein 29g (58%) Fat 21g (32%) Saturated Fat 3g (15%) Cholesterol 42mg (14%) Sodium 1257mg (52%) Potassium 1463mg (31%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 24804IU (496%) Vitamin C 62mg (69%) Calcium 105mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 49g 16%
Protein 29g 58%
Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 1257mg 52%
Potassium 1463mg 31%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 24804IU 496%
Vitamin C 62mg 69%
Calcium 105mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.