Name: Turkey Pumpkin Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb 450 g ground turkey breast; 1 tsp olive oil (5 ml); 1 tsp salt (5 g); 4 cloves garlic (minced (12 g)); 1 tsp ground cumin (2 g); ½ tsp black pepper (1 g); 2 tbsp tomato paste (30 g); 1 medium onion (diced (150 g)); 1 red bell pepper (diced (120 g)); 2 cups diced pumpkin (300 g); 1 can (15 oz white beans, drained and rinsed (425 g)); 1 can (14.5 oz crushed tomatoes (410 g)); 2 cups chicken broth (480 ml)

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This Turkey Pumpkin Chili is a quintessential fall dish that is comfort in a bowl! Sautéed turkey, vegetables, and white beans form the base of this chunky Zero Point chili, though the recipe is incredibly versatile and a great way to clean out the fridge.

The secret ingredient is pumpkin, which breaks down to give the chili a creamy texture and that deep golden color that makes this stew so appetizing. This Turkey Pumpkin Chili is the perfect way to bring some seasonal flavor to your dinner table.

Chunky and delicious Turkey Pumpkin Chili in a bowl, topped with Greek yogurt, fresh limes, and cilantro.

Why should you try Turkey Pumpkin Chili?

What makes this chili stand out is its combination of seasonal flavors and the creamy texture of the pumpkin. It’s a unique twist on a classic dish that feels comforting and indulgent without piling on the points.

With less than ZERO Weight Watchers points, this chili has become a regular in my meal rotation—perfect for those days when I need something warm, satisfying, and easy on the points.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 6
Portion Size: 1 1/2 cups (about 350 g)

0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

1 lb (450 g) ground turkey breast
1 tsp olive oil (5 ml)
1 tsp salt (5 g)
4 cloves garlic, minced (12 g)
1 tsp ground cumin (2 g)
½ tsp black pepper (1 g)
2 tbsp tomato paste (30 g)
1 medium onion, diced (150 g)
1 red bell pepper, diced (120 g)
2 cups diced pumpkin (300 g)
1 can (15 oz) white beans, drained and rinsed (425 g)
1 can (14.5 oz) crushed tomatoes (410 g)
2 cups chicken broth (480 ml)

Instructions:

Season the Turkey: In a large bowl, combine the ground turkey breast with cumin, salt, black pepper, and minced garlic. Mix well to evenly distribute the seasoning throughout the turkey.
Sauté the Turkey: In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the seasoned turkey to the pot. Cook, stirring occasionally, until the turkey is browned and cooked through, about 5-7 minutes.
Cook the Vegetables: Push the turkey mixture to one side of the pot. In the empty space, add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Mix well: Mix the turkey and vegetables together in the pot, ensuring everything is well combined.
Add the Pumpkin and Beans: Add the diced pumpkin to the pot, stirring to coat it with the turkey and vegetable mixture. Cook for 3-4 minutes to allow the pumpkin to start softening.
Add beans: Stir in the drained and rinsed white beans.
Simmer the Chili:
Add broth: Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir well to ensure all ingredients are evenly combined.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 20-25 minutes, stirring occasionally, until the pumpkin is tender and the flavors have melded together.
Serve: Once the chili has finished cooking, give it a taste and adjust the seasoning if necessary. Serve hot, garnished with your favorite toppings like chopped cilantro, a dollop of Greek yogurt, or sliced avocado.

Ground turkey and aromatics sauteing in the pot.

Pumpkin and tomato paste added to the sauteed meat and veggies.

Al chili ingredients simmering in broth in a pot.

Variations and Substitutions

One of the best things about chili is how adaptable it is. You can switch up the ingredients to suit your tastes or what you have on hand. Here are a few variations and substitutions you might want to try:

Change Up the Beans: While I prefer using white beans in this recipe for their mild flavor and creamy texture, you can easily swap them out for pinto or kidney beans. Mixing two types of beans can also add a nice variety of textures.
Add a Smoky Twist: If you want to take this chili to the next level, consider adding some crumbled smoked turkey sausage. It adds a rich, smoky flavor that pairs beautifully with the pumpkin.
Spice It Up: If you’re a fan of spicy food, feel free to add some jalapeños or poblano peppers to the mix. Just remember to remove the seeds if you want to keep the heat level moderate.

Tips and Tricks for Making Turkey Pumpkin Chili

To get the best results with this recipe, here are a few tips and tricks that I’ve picked up over the years:

Slow Cook: If you have the time, let it simmer on low heat for a few hours or use a slow cooker. The flavors will meld together, and the texture will be perfect.
Enjoy leftovers: Chili is one of those meals that tastes even better the next day. It’s also great for freezing, so don’t be afraid to make a double batch. You’ll thank yourself later when you have a quick, healthy meal ready to go.
Don’t underestimate the power of toppings. A dollop of plain Greek yogurt, some sliced avocado, chopped onions, and fresh cilantro can elevate your bowl of chili from good to great.
Use fresh ingredients—especially the pumpkin. Fresh pumpkin adds a sweetness and texture that canned pumpkin can’t quite match. However, if you’re in a pinch, canned pumpkin will still give you a delicious result.
Spice it up: Don’t be afraid to play around with the spices in this recipe. If you like a smokier flavor, try adding some smoked paprika or a pinch of chipotle powder. If you prefer a bit of sweetness, a touch of cinnamon can complement the pumpkin beautifully.

Turkey Pumpkin Chili Is A Weight Watchers Classic

Why should you try Turkey Pumpkin Chili?

Ingredients:

Instructions:

Variations and Substitutions

Tips and Tricks for Making Turkey Pumpkin Chili