Go Back

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.