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Pumpkin-Turkey Chili with White Beans and Kale

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Pumpkin-Turkey Chili with White Beans and Kale

Serves 6 | Prep time: 20 minutes | Total time: 45 minutes


  • 2 tablespoons plus 2 cups chicken broth or turkey stock, divided
  • 1 yellow onion, diced
  • 1 bell pepper (red or green), diced
  • 3 cloves garlic, chopped
  • 1 teaspoon cumin
  • 2 1/2 cups cubed or shredded cooked turkey breast
  • 15-ounce can white beans, drained and rinsed
  • 15-ounce can diced tomatoes
  • 15-ounce can pumpkin
  • 1 teaspoon oregano
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon chipotle chile powder
  • Sea salt and black pepper to taste
  • 4 cups kale, stems removed and coarsely chopped
  • Chopped fresh cilantro
  • Lime wedges
  • 1 jalapeño, minced, for garnish (optional)


  1. In a large pot over medium heat, sauté the onion in 2 tablespoons of broth for 2 minutes.
  2. Add the bell pepper and sauté until the onion is tender, about another 2 minutes.
  3. Add the garlic and cumin and cook until fragrant, about 1 minute.
  4. Add the rest of the broth and the remaining ingredients, and bring to a boil.
  5. Reduce the heat, cover, and simmer, stirring occasionally, for 20 minutes.
  6. Serve with chopped cilantro, lime wedges, and optional minced jalapeño.