Pumpkin Poblano Turkey Chili

It is chili season! Not only is chili convenient, and relatively low on the labor side, but it is a delicious source of protein for your post-workout meals and snacks.

Here is another favorite recipe, pumpkin poblano turkey chili:


2 teaspoons olive oil
1 large onion, chopped
4 green poblano peppers, seeded and chopped (we added a jalapeño to kick the spice up a bit)
3 garlic cloves, minced
2 lb ground turkey (try to get 90% lean)
1½ tablespoons chili powder
3 tablespoons cumin
½ teaspoon kosher salt
2 cups homemade pumpkin puree (if your pressed for time you could use canned, but don’t make the mistake of using pumpkin pie filling)
3 cups chicken stock
2 tablespoons chopped fresh oregano
guacamole for serving (homemade is always the best option)
chopped cilantro for serving
salt and pepper to taste


  1. In a stock pot or dutch oven, heat olive oil over medium high heat. Add the onions and poblano peppers and cook, stirring, until onions are translucent, about 4 minutes. Add the garlic cloves and cook for an additional minute.
  2. Add the turkey, chili powder, cumin and salt and cook until turkey is white, another 5 minutes.
  3. Add the pumpkin puree and chicken stock. Bring to a boil and then reduce heat to medium low.
  4. Simmer for 20 minutes, add the fresh oregano, and then simmer for an additional 10 minutes.
  5. Serve with guacamole and chopped cilantro.