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
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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.
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