Turkey Pumpkin Chili with Quinoa

This Turkey Pumpkin Chili recipe features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. It gets its silky body from roasted pumpkin blended with peanuts. The last-minute addition of a cup of quinoa makes it even more nutritious and protein-packed.
Don’t have pumpkin? Try butternut squash.
Either way, this heartwarming chili recipe is guaranteed to impress.

Turkey Pumpkin Chili with Quinoa Recipe - An easy to make one-pot chili recipe that will warm your heart.

It is officially the pumpkin season and I cannot be happier. Last week, I bought a few pumpkins to decorate the front door and to use in recipes. I also bought some flowers to compliment the pumpkins. And now, along with the beautiful foliage, our doorway looks so festive. I know I will regret saying this, but I am excited about the cool winter days ahead.

A heartwarming Turkey Pumpkin Chili recipe made with protein-packed quinoa.

Today’s recipe, turkey pumpkin chili, is my go-to recipe to use up all the pumpkin I have before they go bad. With a whopping 9-cups of pumpkin, this chili makes a filling and healthy pot of meal that will easily feed a crowd.

The list of ingredients is rather long, but if you take a close look at it you will see that they are mostly spices and other natural flavoring agents like garlic, ginger, and coconut milk. A cup of quinoa added in the last minute thickens the chili and make it even more nutritious and healthy protein-packed.

Celebrate autumn with this healthy, filling, and easy to make Turkey Pumpkin Chili with Quinoa recipe.

Now, if you have other plans for your pumpkins, feel free to swap the pumpkin with butternut squash. I made this exact recipe with both types of squash and it turned out perfectly. Finally, I garnished this chili with some peanuts and parsley, but if you have family members with peanut allergies feel free to omit them.

Before I let you go, this blog post is a part of the 3rd annual Virtual Pumpkin Party that Sara (from Cake Over Steak) put together. Be sure to visit her pumpkin page to see this and previous years’ recipes to get some squash inspiration from 70+ food blogger friends.



Pumpkin Turkey Chili

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This Turkey Pumpkin Chili recipe features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. It gets its silky body from roasted pumpkin blended with peanuts. The last-minute addition of a cup of quinoa makes it even more nutritious and protein-packed.

  • Author: Aysegul Sanford
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings
  • Category: Soup
  • Method: Cooking
  • Cuisine: American


For the roasted squash:

  • 3 pounds (9 cups) pumpkin (or butternut squash) , peeled, seeded and cut into ½-inch cubes
  • 2 medium-sized onions, sliced into ½-inch thin
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 cups water, room temperature
  • ¼ cup lightly salted peanuts, chopped

For the Chili:

  • 2 tablespoons extra virgin olive oil
  • 1 large red or yellow bell pepper, seeded and cut into small (½-inch) pieces)
  • 1 jalapeno, seeded and chopped
  • 1 pound ground turkey
  • 3 cloves of garlic, peeled and minced
  • ½ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 tablespoons fresh ginger, grated
  • 3 cups vegetable (or chicken) stock
  • 1 (14.5 oz) canned diced tomatoes
  • 1 (13.5 oz) canned full-fat coconut milk
  • 1 cup white quinoa, rinsed thoroughly
  • ½ cup lightly salted peanuts, roughly chopped
  • ¼ cup fresh parsley, roughly chopped


  1. To prepare the roasted squash: Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 450 F degrees. Line 2 baking sheets with parchment paper. Divide the cubed pumpkin and onion in between the two sheets. Drizzle with olive oil and sprinkle with salt and pepper. Give it a toss to make sure that both the squash and onion are fully coated with oil and seasoning. Roast vegetables, stirring once, for 40-45 minutes, switching and rotating the baking sheets halfway through roasting.
  2. Place half of the roasted vegetables, water, and peanuts into a blender (or a food processor). Blend until fully pureed. Set aside.
  3. To make the chili: Heat olive oil in a large heavy bottom pot over medium heat. Add in the pepper, jalapeno, ground turkey, cumin, coriander, cinnamon, and salt. Cook, stirring frequently, until peppers start to soften and turkey meat is cooked, 8-10 minutes..
  4. Add in the ginger and cook until fragrant, 30 seconds or so.
  5. Stir in the pureed vegetables, rest of the roasted squash and onion, vegetable (or chicken) stock, tomatoes (with their juices), coconut milk, and rinsed quinoa. Give it a large stir.
  6. Bring the chili to a boil and then reduce the heat to medium-low and let it simmer for 15-20 minutes or until quinoa is fully cooked.
  7. Taste for seasoning and add in, if necessary. If it is too thick, feel free to adjust thickness with hot water (or warm stock).
  8. Ladle into bowls and garnish with parsley and chopped peanuts.


  • Serving Size: 1
  • Calories: 813
  • Sugar: 16.7g
  • Sodium: 1347.9mg
  • Fat: 53.5g
  • Carbohydrates: 60.7g
  • Protein: 32.4g
  • Cholesterol: 55.8g
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I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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