Hearty Ancho, Turkey and Pumpkin Chili

By: Marge Perry & David Bonom

  • Yield:

    6 cups (4-6 Servings)

  • Course:



2 tablespoons canola oil
2 medium onions, chopped
1 green bell pepper, chopped
6 garlic cloves, minced
1 pound ground turkey
2 tablespoons ground ancho chili
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1 (15-ounce) can pumpkin puree
1 (14.5-ounce) can fire roasted diced tomatoes
1 cup low sodium chicken broth
1/2 teaspoon 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. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
  3. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute.
  4. Add the pumpkin puree, tomatoes and broth; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.