Roasted Turkey Pumpkin Chili

My husband keeps poking fun at me because I tell him how cold our California Fall season is.

You might be laughing now as well, but I mean, I have to break out my jackets around this time of year! I guess I’m just so used to the warmer weather from my Hawaiian upbringing.

Even though everyone thinks I’m crazy about the weather, the one thing all my friends love this time of year is my pumpkin turkey chili recipe. It’s smack-tabulicious.

There is so much unhealthy food going around during the holidays, that it is important to me to make something special that doesn’t also fill my family’s arteries with gunk. And it must have the delicious flavors of the holidays.

With this roasted turkey pumpkin-spiced chili, I’ve found exactly what I’m looking for. It’s become one of the staples my friends count on me to make, every year. It’s perfect crowd food for a football game, Thanksgiving or a Halloween party.

Here’s how to make it on your own at home. Not that hard, really. If you have ever made turkey chili before – or any type of chili for that matter – you’ll realize that my process is similar. I just add a special pumpkin puree about halfway into the process to make the dish stand out.


paprika chili

  • 1 Pound of ground turkey
  • 2 Cups of pumpkin puree
  • 1 Tablespoon cinnamon or nutmeg (or a mix of the two)
  • 1 Cup bicolor chopped bell peppers (1/2 cup red, 1/2 cup green)
  • 1 Onion
  • 1 Can of diced tomatoes
  • 1 1/2 Tablespoons of chili powder
  • 3/4 Cup of sour cream
  • 1/2 Cup shredded cheddar cheese
  • salt to taste


chili on the stove

  1. The first thing that we’ll want to do is to put a bit of oil into a large skillet. Turn on the heat on medium and let the oil cover the skillet bottom.
  2. While we wait for the oil to heat up, chop the onion and peppers.
  3. After the oil looks to be nice and warm, throw in the peppers and the onion. Stir everything and cook until tender. Then throw in a clove of garlic.
  4. Keep stirring the mixture until the vegies are tender and evenly coated.
  5. After the vegetables look ready to go, throw in the turkey that you have. You’ll want to put all of the turkey in at once.
  6. Stir the turkey until evenly brown.
  7. Drain all of the water and moisture from the turkey.
  8. Add tomatoes, cinnamon/nutmeg, pumpkin puree and chili powder into the pot. Stir until well-mixed.
  9. Reduce the heat to Low, cover the pot and let it simmer for about an hour.

Ladle the chili into small bowls and top with cheese and sour cream droplets.

Serve with blue corn chips, fresh mango salsa and kiwi ritas for a truly unique holiday meal.