Photo of Pumpkin-turkey chili by WW

Pumpkin-turkey chili

Total Time
55 min
20 min
35 min
Who knew that canned pumpkin was the key to your best pot of chili? It thickens the broth and boosts the flavor in an unexpected way, lending richness and a hint of sweetness. We prefer fire-roasted diced tomatoes here, but if you can’t find them, use regular diced tomatoes and bump up the smoked paprika by another one-fourth teaspoon.


Olive oil

1 Tbsp

Uncooked onion

2 cup(s), chopped

Poblano chile pepper

2 medium, seeded and chopped


5 clove(s), minced

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Reduced sodium chicken broth

3 cup(s)

Chili powder

2 Tbsp

Ground cumin

2 tsp

Smoked paprika

1 tsp

Kosher salt

¾ tsp

Canned diced tomatoes

28 oz, fire-roasted, undrained

Canned kidney beans

30 oz, rinsed and drained

Canned pumpkin puree

15 oz

Plain fat free Greek yogurt

½ cup(s)


½ cup(s), chopped, thinly sliced


1 item(s), medium, diced


  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes, stirring often.
  2. Add the garlic; sauté 1 minute. Add the turkey; cook until the turkey is no longer pink, breaking up with the back of a spoon, about 3 to 4 minutes.
  3. Stir in the chicken stock, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil; partially cover, reduce the heat, and simmer for 20 minutes.
  4. Ladle the chili into bowls. Garnish with the yogurt, scallions, and avocado.
  5. Serving size: 1½ cups