Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Hearty Ancho, Turkey and Pumpkin Chili

Hearty Ancho, Turkey and Pumpkin Chili

Pumpkin is the secret ingredient that gives this smoky chili savory-sweet, creamy richness.

  • Yield:

    6 cups



2 tablespoons of canola oil
2 medium onions chopped
1 green bell pepper chopped
6 garlic cloves minced
1 pound of ground turkey
2 tablespoons of ground ancho chili
4 teaspoons of chili powder
2 teaspoons of ground cumin
1 teaspoon of dried oregano
1/2 teaspoon of ground allspice
1 (15-ounce) can of pumpkin puree
1 (14.5-ounce) can of fire roasted diced tomatoes
1 cup of low sodium chicken broth
1/2 teaspoon of sea salt


  1. Heat the oil in a Dutch oven over medium-high
  2. Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes.
  3. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
  4. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.