Recipe of the month


October 2019

Recipe provided by Kim F. "There's nothing better than a bowl full of chili on a cold day! This turkey pumpkin chili is flavorful and loaded with protein & fiber."


  • 2 tbsp. olive oil
  • 1 pasilla chili pepper, diced
  • 1 large red bell pepper, diced
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 1 lb. ground turkey (chicken or extra lean ground beef work too)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 4 tsp. chili powder
  • 1 tsp. paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • ½ tsp. oregano
  • ⅔ c. pumpkin puree
  • ½ c. tomato sauce
  • 3 tbsp. tomato paste
  • 1 (14.5 oz.) can petite diced tomatoes (I used fire roasted)
  • 4 c. low-sodium chicken stock or vegetable broth
  • 1 (15 oz.) can great northern beans
  • 1 (15 oz.) can black beans
  • ½ (15 oz.) can dark red kidney beans


  1. In a large pot set over medium-high heat, add the olive oil. When the oil is hot, add the peppers and onion. Cook until tender, about 3-4 minutes, then add the garlic and cook until fragrant, about 1 minute.
  2. Add the ground turkey and cook for 4-5 minutes, then add the garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, coriander, salt, pepper, and oregano. Stir and cook for 2 minutes or until fragrant.
  3. Add the pumpkin puree, tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.
  4. Pour in the chicken stock, then add the beans. Bring to a simmer, then reduce heat to medium-low and allow to cook for 1 hour.
  5. Remove from heat and serve as-is or with desired toppings.

For more information, view this recipe here:

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