Turkey & Pumpkin Seed Chili

How do you stay warm during the cold winter months? For me and my family, it’s comforting chili. We love to dollop some guac on top, serve it with rice or quinoa or stuff it into a corn tortilla with all the usual taco fixins.

This recipe is a healthy take on the classic—it’s hearty, but not heavy. My secret to its incredibly rich flavor? A touch of unsweetened cocoa powder gives this hearty chili a wonderful depth. Of course, go ahead and swap in beef for the turkey and add whatever other ingredients go into your fave chili.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,


Turkey & Pumpkin Seed Chili

Servings 4


  • 2 tablespoons pumpkin seed oil or olive oil
  • 2 cloves garlic finely chopped
  • 1 small yellow onion chopped
  • 2 red or yellow bell peppers chopped
  • 1 pound ground turkey or chicken
  • 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. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.
  2. Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.

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