Healthy Turkey & Pumpkin Chili

I’m a sucker for comfort foods, so when sweater weather rolls around you can be sure to find me with a bowl or plate of some delicious foods fit for cool fall evenings. Except with a twist of course, because I try to be healthy whenever possible… even if that just means swapping out some ingredients to increase the nutritional value. Having said that, I will never give up cheese. Ever.

One of my favorite meals is a steaming bowl of slow cooked chili.. and cornbread (I still haven’t found a way to make corn bread taste good and be healthier at the same time. If you know of a way, point me to the recipe!)

My way of making “healthy” chili, includes subbing lean turkey for the usual beef, adding pumpkin for some extra vitamin A and fiber. I also top it with plain greek yogurt rather than sour cream.

Despite the healthier turkey version of this chili, I still always feel a little indlugent when I eat it… so I counter my guilt with a side salad. When in doubt, add some greens (and chug some water, amiright?) So I added a mixed green salad with walnuts, dried pears and a vinaigrette. Please excuse my awful photography skills for this post, my salad looks like it’s just a heaping bowl of spring salad mix… I swear theres more to it! But you see, I was getting “hangry” by the time dinner was done and really didn’t want to take the time to photograph everything. It happens, I did what I could!

So, for the recipe…

Healthy Turkey & PumpkinChili

Healthy Turkey & Pumpkin Chili

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Top with sharp cheddar cheese, green onion and plain greek yogurt!


  • 1 Package of Lean Ground Turkey
  • 1 TBS Oil of choice, I always use coconut
  • 2-4 cloves of Minced Garlic
  • 1/2 Chopped Onion
  • 2 Stalks of Celery (optional)
  • 1 red or Green Bell Pepper (optional)
  • 1 TBS of Cumin
  • 1 TBS of Chili
  • 3 Cups Chicken or Vegetable Broth
  • 2 Cups Pumpkin Puree (sometimes I add a bit more)
  • 1 Can Black Beans, drained
  • 1 Can Pinto Beans (or white bean) drained
  • 1 Can Diced Tomatoes (drain some of the juices out)
  • Add salt, pepper and a bit of cayenne pepper (to taste)


  1. Brown the turkey briefly (be sure not to over cook)
  2. If you are adding bell pepper, also throw them in the pan after the turkey browns
  3. Add all ingredients to your crock pot/slow cooker
  4. Stir to combine
  5. Cook on high for 6 hours or on slow for longer
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This chili is a family fave, I didn’t tell anyone I put pumpkin in it the first time I made it and everyone raved about how good it was… if I had told them about the pumpkin no one would have wanted it!

On sunday I mentioned meal prepping the Tone It Up “pumpkin protein donut holes.” Well, they were pretty delicious! I did think there was an odd flavor somewhere in them, maybe I could describe it as “too eggy,” I’m not entirely sure. But I’m going to play around with it a bit. Here is a photo of the little nuggets…

Hope everyone has had a great week! I’m riding high on the fact that I completed my 30 day no drinking challenge and am feeling better than ever 🎉

-Tee 🍂

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