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Hearty Ancho, Turkey and Pumpkin Chili

Pumpkin is the secret ingredient that gives this smoky chili savory-sweet, creamy richness.


Recipe Details

  • Yield: 6 cups (4-6 Servings)
  • Course:
  1. Heat the oil in a Dutch oven over medium-high.
  2. Add the onions, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 4-5 minutes. Add the turkey and cook, breaking into smaller pieces with a spoon, until turkey starts to brown, 8-9 minutes.
  3. Stir in the ancho chili, chili powder, cumin, oregano and allspice; cook, stirring, 1 minute.
  4. Add the pumpkin puree, tomatoes, broth, and salt; bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 30 minutes.

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