The Mountain Church

Turkey Pumpkin Chili with Black Beans

6 servings


10 minutes

active time

40 minutes

total time


1 tbsp. extra virgin olive oil

1 onion (chopped)

1 bell pepper (chopped)

2 carrots (chopped)

3 cloves garlic (minced)

1 lb. lean ground turkey

14 ½ ounce can diced tomatoes

15 ounce can pumpkin puree

3 cups low sodium organic chicken broth

1 tbsp. chili powder

1 tsp. ground cumin

1/8 tsp. ground cinnamon

15 ounce can of black beans

pinch Salt and pepper to taste

Avocado (for serving)

Fresh cilantro (for serving)

Shredded cheese (for serving)

Sour cream (optional for serving)


Heat a large pot over a medium high heat and add in olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.

Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.

Add in chili powder, cumin, cinnamon, along with one more pinch of salt and some black pepper. Next add in the pumpkin puree, diced tomatoes and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.

Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!


Recipe from Elder Cary and Micah


Serving Size

1.25 cup


259 kcal

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat

4 g

Trans Fat

0.01 g


42 mg


505 mg

Total Carbohydrate

29 g

Dietary Fiber

10 g

Total Sugars

7 g


27 g

6 servings


10 minutes

active time

40 minutes

total time
Start Cooking