Turkey and Pumpkin Seed Chili Recipe

Name: Turkey and Pumpkin Seed Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pumpkin seed oil or olive oil; 2 cloves garlic, finely chopped; 1 small yellow onion, chopped; 1 to 2 red or yellow bell peppers, chopped; 1 pound ground turkey or chicken; 1 1/2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon unsweetened cocoa powder; 1 teaspoon salt; One 15-ounce can diced tomatoes with their juice; 1 cup low-sodium chicken broth or water; 1/3 cup pumpkin seeds; 2 tablespoons flaxseed meal; One 15-ounce can black beans, rinsed and drained

Servings: persons

2 tablespoons pumpkin seed oil or olive oil
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1 to 2 red or yellow bell peppers, chopped
1 pound ground turkey or chicken
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon salt
One 15-ounce can diced tomatoes with their juice
1 cup low-sodium chicken broth or water
1/3 cup pumpkin seeds
2 tablespoons flaxseed meal
One 15-ounce can black beans, rinsed and drained

1
In a medium pot, heat the oil over medium heat.
2
Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes.
3
Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon.
4
Cook until the chicken is cooked through, about 4 minutes.
5
Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat.
6
Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil.
7
Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes.
8
Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons pumpkin seed oil or olive oil, 2 cloves garlic, finely chopped, 1 small yellow onion, chopped, 1 to 2 red or yellow bell peppers, chopped, and more.

Yes, Turkey and Pumpkin Seed Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Pumpkin Seed Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions