Oregon State University OREGON STATE UNIVERSITY

Turkey Pumpkin Chili

Photo of Turkey Pumpkin Chili
Prep time: 5 minutes
Cooking time: 1 1⁄2 hours
Makes: 10 cups
Nutrition Facts: View Label(s)
NotesCooking for a crowd?

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use leftover turkey cut in bite sized piece instead of ground turkey. Saute the vegetables then add the turkey with the other ingredients. 

Click a link below if you need a version of this recipe that serves:  

Ingredients

1 teaspoon
oil
1 pound
lean ground turkey (15% fat)
2⁄3 cup
chopped onion (2/3 medium onion)
1⁄2 cup
green pepper, seeded and chopped (about 1 small pepper)
2 cloves
garlic, minced or 1/2 teaspoon garlic powder
1 can
kidney beans, drained and rinsed (15 ounce or 1 3/4 cups)
1 can
great northern beans, drained and rinsed (15 ounce or 1 3/4 cups)
1 can
solid-pack pumpkin (15 ounce or 1 3/4 cups)
1 can
crushed tomatoes (15 ounce or 1 3/4 cups)
1 can
chicken broth, low sodium (15 ounce or 1 3/4 cups) (see notes)
1⁄2 cup
water
2 Tablespoons
brown sugar
1 package
taco seasoning mix (1.25 ounces)

Directions

  1. Pour oil into a 4 quart (or larger) saucepan.
  2. Add ground turkey, onion, green pepper and garlic.
  3. Cook and stir, breaking meat apart until meat is brown and vegetables are tender.
  4. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar and taco seasoning.
  5. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use leftover turkey cut in bite sized piece instead of ground turkey. Saute the vegetables then add the turkey with the other ingredients. 
Last updated: 07/25/17

2 Comments for "Turkey Pumpkin Chili"

I made this for dinner last night and we all enjoyed it.  My 10 year old commented that she liked how it was a little bit sweet and just a little spicy; my 4 year old had 3 servings! 

Hello!

Great recipe, program participants are happily surprised by the flavor of this chili. Using this recipe gives me a good opportunity to talk about USDA goals for eating more colorful veggies every day. I would like to see the notes include instructions for making taco seasoning  and adding green veggies. For example, cabbage is a yummy topping, adding nutrients and a delightful crunch!

Thanks!

Shara Anslow, EPA OSU Extension

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