Hub for reliable, timely news about COVID-19 pandemic

A healthy chili recipe will all the flavors of fall

Data pix.

MILWAUKEE -- There may be nothing better on a cool day than a hot cup of chili. In this week's Dining with Duria, Angelica is making turkey pumpkin chili.

Turkey Pumpkin Chili

Courtesy: Skinnytaste


  • 1 large yellow onion, diced (about 2 cups)
  • 1 medium red/yellow/orange bell pepper, diced
  • 6 garlic cloves, minced (or 3/4 tsp garlic powder)
  • 1 to 1 1/2 pounds of ground turkey or chicken
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 (28 oz) can diced tomatoes with liquid
  • 1/4 cup tomato paste
  • 1 (14 oz) can pumpkin puree
  • 1 cup reduced sodium chicken or vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp cocoa powder
  • 1 1/2 tsp ground cinnamon, or 1 tbsp pumpkin pie spice
  • 2 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper, optional
  • 4 cups baby spinach leaves
  • Sliced avocado, optional
  • Sour cream or Greek Yogurt, optional
  • Chopped cilantro, optional


  1. Coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
  2. Add onion and bell pepper and saute, stirring occasionally for 7 minutes, or until the onions soften.  Add the garlic and cook for another 30 seconds.
  3. Add the ground turkey or chicken.  Break up meat as it cooks.  Continue to cook for about 6 to 7 minutes, until fully cooked.
  4. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, and spices and stir.  Reduce heat and simmer for 20-30 minutes, stirring occasionally.
  5. Right before serving, add the spinach and mix throughout.
  6. Serve with desired toppings, like avocado slices, sour cream/Greek yogurt, and cilantro.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.