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4.85 from 19 votes

Clean Eating Turkey + Pumpkin Chili

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, low carb + keto
Servings: 6 servings
Calories: 220kcal
Author: Dani Spies


  • 1 tbsp. extra virgin olive oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 carrots chopped
  • 3 cloves garlic minced
  • 1 lb. lean ground turkey
  • 14.5 ounces can diced tomatoes
  • 15 ounce can pumpkin puree
  • 3 cups low sodium organic chicken broth
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • 15 ounce can of black beans
  • pinch Salt and pepper to taste


  • Heat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and saut for 6-8 minutes or until the veggies are beginning to become tender.
  • Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
  • Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
  • Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
  • Makes 6 servings.



Serving: 1.25cup | Calories: 220kcal | Carbohydrates: 21g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 4441mg | Potassium: 779mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4881IU | Vitamin C: 35mg | Calcium: 74mg | Iron: 5mg