Pumpkin Turkey Chili

Pumpkin is loaded with beta carotene, an important plant carotenoid that protects against heart disease and against certain types of cancer. It’s not typically in our diets – except, of course, for pumpkin pie at the holidays – so here’s a great way to make it part of a healthy dinner.  You’ll find this recipe shockingly delicious.

Heat the oil in a large skillet over medium heat and sauté the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey and cook til evenly browned. Pour meat mixture into slow cooker. Mix in tomatoes, pumpkin, and vinegar. Season with bay leaves, chili powder, pepper, and salt. Cover and set on low, and cook for 4 to 5 hours. Serve topped with daiya cheese and sour cream.

*When using canned food, it is worthwhile to avoid cans containing bisphenol-A (BPA). Eden Foods manufactures many of its canned goods without BPA. Visit their website to determine which products are affected, or look for products sold in cartons or glass jars. 

.  Add ¼
cup cold water, salt, vinegar and lemon juice.  Puree for 3-4 minutes or until completely smooth and creamy in consistency. Refrigerate in an airtight container for up to a week.


All organic and free

  • 1 T avocado oil
  • 1 c chopped onion
  • ½ c green bell pepper, chopped
  • ½ c yellow bell pepper, chopped
  • 1 clove garlic, minced
  • 1 lb 93% lean ground turkey, like Shelton’s
  • 1 can (14½ oz) diced tomatoes*
  • 2 cans pumpkin puree*
  • 2 T apple cider vinegar
  • 2 bay leaves
  • 1½ T chili powder
  • ½ t ground black pepper salt
  • ½ c shredded daiya cheese, for topping
  • sour cream OR cashew sour cream, for topping
  • 1 c raw cashews (must not be roasted or salted)
  • 1-2 t apple cider vinegar
  • juice of 1 small lemon
Those who think they should have no time for healthy eating, will sooner or later have to find time for illness.
More Recipes

Get free access to my personal care products shopping guide!

Download Now

Natural medicine