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Get the recipe for Turkey Pumpkin Chili with Quinoa

Turkey Pumpkin Chili Recipe

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.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 476kcal


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


  • 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.
  • Place half of the roasted vegetables, water, and peanuts into a blender (or a food processor). Blend until fully pureed. Set aside.
  • To make the chili:
    Heat olive oil in a large heavy bottom pot over medium heat. Add in the pepper, jalapeno, ground turkey, garlic, cumin, coriander, cinnamon, and salt. Cook, stirring frequently, until peppers start to soften and turkey meat is cooked, 8-10 minutes..
  • Add in the ginger and cook until fragrant, 30 seconds or so.
  • 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.
  • 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.
  • Taste for seasoning and add in, if necessary. If it is too thick, feel free to adjust thickness with hot water (or warm stock).
  • Ladle into bowls and garnish with parsley and chopped peanuts.


Calories: 476kcal | Carbohydrates: 49g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 1257mg | Potassium: 1463mg | Fiber: 8g | Sugar: 7g | Vitamin A: 24804IU | Vitamin C: 62mg | Calcium: 105mg | Iron: 5mg