Turkey and Pumpkin Seed Chili

A touch of unsweetened cocoa powder gives this hearty chili a wonderful depth of flavor.
  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
  • Nutrition Info
Save Recipe


2 tablespoons pumpkin seed oil or olive oil

2 cloves garlic, finely chopped

1 small yellow onion, chopped

1 to 2 red or yellow bell peppers, chopped

1 pound ground turkey or chicken

1 1/2 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.

Butternut Squash and Turkey Chili

Emeril's Two-Bean Turkey Chili

Southwestern Turkey Chili and Cornbread