ROTM: Turkey Chili with Pumpkin

Turkey Chili with Pumpkin

Submitted by Kimberly Long

This beanless chili is full of veggies.  It freezes well for reheat on the river.

turkey chili.jpegIngredients

  • 2 tbsps oil
  • 2 stalks celery, diced
  • 1 bunch cilantro, diced
  • 6 cloves garlic, minced
  • 3 bell peppers (diced, red, yellow, and green for color variety)
  • 2 jalapenos, diced
  • 1 onion diced
  • 2 lbs ground turkey
  • 2 cans diced tomatoes
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp salt
  • 1 tsp black pepper 

Optional Ingredients

  • Steamed or baked pumpkin chunks
  • Sour Cream
  • Avocado
  • Cheese


  • Heat the oil over medium-high heat.  Saute the garlic, onions, celery, and peppers until soft.
  • Add ground turkey and cook until brown and crumbly
  • Add chili powder, cumin, salt, and pepper
  • Add diced tomoatoes and cook until chili is warmed through and liquid is reduced.  
  • Stir in the cilantro

Serve topped with the topping of your choice.  I love topping chili with chunks of steamed or baked pumpkin or butternut squash in the fall.  You can serve in a hollowed out pie pumpkin as a bowl if you are ambitious.  I hear you might find a pumpkin or two on one of our Oregon rivers.


This recipe was adapted from the Mealime Turkey Vegetable Chili recipe.  If you are not familiar with Mealime, I recommend you check it out.  Mealime is a recipe app that is desiged to reduce grocery waste.  The recipes are easy enough to make and it makes it easy to figure out what to make.  I am not affiliated with Mealime in any way other than I use and like it.