Pumpkin Turkey Chili from Danielle Prestejohn

Fall is in full effect y’all!  If you haven’t gotten a chance to take a leisurely drive in the country and see all the fall foliage, make it happen STAT!  

We love fall because it’s a very grounded time.  We naturally begin to settle into new routines, set goals into action, and crave warmer, heartier, and more flavorful foods.  

Our friend Danielle posted the most quintessential fall recipe and we wanted to share it with you.  Check out her Pumpkin Turkey Chili below.  

To learn more about Danielle, visit her website and get her free 5 step guide to Ditch Your Diet for Good!


For a very long time my struggles with emotional eating seemed to take over my life.

I developed so much anxiety over each and every thing I ate, meals lost any sort of excitement or comfort. Anything labeled hearty, or filling, evoked a certain amount of fear.

I was so petrified of gaining weight, that I kept my meals light as can be.  The problem was I never fully enjoyed them, and because of this I would find myself with my hand in the cookie jar, later that night, or polishing off a carton of ice cream, feeling full of guilt and disappointment.

When I started to tackle my emotional eating head on by doing things such as adding more fun in my life, dealing with my actual emotions, and rebuilding my body image; food became fun again.

Suddenly I looked forward to cooking with vibrant flavors, experimenting with new ingredients, and even putting together the hearty, filling meals I had once placed off limits.

This chili is perfect for a colder night, when you’re craving some comfort. It is full of flavor and loaded with vegetables, so on top of being delicious, it is also packed with vitamins and nutrients. Plus it will leave you full enough that you won’t feel the need to polish off that carton of ice cream after dinner.

It’s spicy with a hint of sweet from the pumpkin, but feel free to play around with the spices and pumpkin to adjust it to your liking. Enjoy!

danielle_pumpkin turkey chili

Pumpkin Turkey Chili
Time: 30 minutes

▪       1 lb lean ground turkey
▪       1 red bell pepper, diced
▪       3 celery stalks, diced
▪       1/2 cup carrots, diced
▪       1 small zucchini, diced
▪       3/4 cup pumpkin
▪       28 oz diced tomatoes
▪       28 oz crushed tomatoes
▪       1 cup vegetable broth
▪       1 can white beans
▪       2 tbs. coconut oil
▪       1 tbs. paprika
▪       1 tbs. chili powder
▪       2 tsp. red pepper flakes
▪       Sea salt & pepper, to taste


Heat a saucepan with coconut oil. When it starts to sizzle add in the turkey and cook until it starts to brown.Add in 1/2 cup of the vegetable broth along with the carrots, celery, and bell pepper and continue to sauté until translucent.Add in the diced zucchini and sauté 1-2 minutes longer.Pour in the diced and crushed tomatoes, as well as the pumpkin and let simmer 1-2 minutes.Sprinkle in the spices and add the remaining vegetable broth if needed.

Lastly pour in the rinsed and drained beans.  Simmer on low 10 minutes.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program

Foodie Snapshot on The Urban Grocer

The Urban Grocer | Cutting-edge food discoveries from around the world.We are so unbelievably stoked be to featured on The Urban Grocer’s Foodie Snapshot.  Our girl Caitlin, who is the founder and editor of the site, travels all around the world chowing down on the best food she can find and dutifully reports back about her amazing food-ventures.

This site seriously gives us the travel bug and makes us feel safe and secure in knowing we’ll have in the inside scoop on the best eats in town…no matter where the world we end up!

You have to check out her site!  And bookmark that baby, it’s about go through some major renovations so it’s gonna be even bigger and better in a couple short months.

Ok, without further adieu…here is the {Health} Cooking Camp Foodie Snapshot:


“Wellness and health isn’t something we cover very often on The Urban Grocer. But when it comes in the form of a forward-thinking project, aimed at inspiring a global community, we’re all ears. This is where Robyn and Quinn step-in. The creative minds behind {Healthy} Cooking Camp – an online interactive cooking program – Robyn and Quinn take urbanites from totally confused to connoisseur when it comes to creating meals that truly nourish. So we caught-up with these up-and-coming leading ladies of healthy eating to see just what their noshing on at 3am…

(1) We’ll eat anything but: Puppies.

(2) The best city for eating is: NYC, for sure. Brooklyn bolsters that vote.

(3) Because we can never have too much: Kale. All day, every day, any way you make it. Kale.

(4) Our favorite farmers’ market is: Myanmar, Burma. Hard to make it there every week, so as a default we’ll say Santa Monica. Ugh, they have produce that makes the heart sing. Meyer lemons and avocados for 25 cents each? Umm, yes please!!!

(5) Our last meal would be: Whole roasted fish with lemon, rosemary and garlic + perfectly roasted potatoes. Then every single thing at Momofuku milk bar.

(6) Most exciting chef right now: We’ve got nothing by love for Dan Barber. That man is a genius who stands for the quality of the ingredients. He’s doing incredible, innovative things with food and the sustainable agriculture movement on a whole.

(7) If we weren’t in food, we’d be:
Quinn: Gallivanting around around the world, working on different organic farms.
Robyn: On an ashram in India meditating in full lotus for 10 hours straight.

(8) Street food is unbeatable in: Bali! The open air market cuisine is to die for.

(9) At 3am, you’ll find us noshing on: We’re health coaches, which means we’re usually in bed by 11. BUT if we were out having fun, and say, getting our dance on (which actually happens quite often), we’ve been known to come home and make a big, bad batch of oven baked french “fries” with a homemade dipping sauce (mayo, BBQ sauce… you name it!). Hey! It happens.

(10) Our current food obsession are: 
Quinn: Grain free waffles with exotic flavor profiles.
Robyn: Sweet scrambled eggs. Don’t knock it ’til you try it! 1 grated carrot, 3 scrambled eggs, vanilla, tons of cinnamon and coconut oil.


Click the links to check out other foodie snapshots from Mario Batali, Mark Best, and Jez Felwick.

Oh, and don’t forget to download her FREE NYC Guide!  This mouthwatering masterpiece is packed with all the best food, drinks and desserts in town.  Download it in the sidebar!

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program