Turkey Pumpkin Chili

Name: Turkey Pumpkin Chili
Prep time: 5 minutes
Cook time: 90 minutes
Yield: 10 cups
Ingredients: 1 teaspoon vegetable oil1 pound lean ground turkey (15% fat)⅔ cup chopped onion (about ½ medium onion)½ cup chopped green pepper (about 1 small pepper)2 cloves garlic; minced or ½ teaspoon garlic powder1 can (15 ounces) kidney beans; drained and rinsed1 can (15 ounces ) great northern beans; drained and rinsed1 can (16 ounces) pumpkin 1 can (15 ounces) crushed tomatoes1 can (15 ounces) low-sodium broth½ cup water2 Tablespoons packed brown sugar (optional)1 package taco seasoning mix (1.25 ounces) To make gluten-free; choose gluten-free options for broth and taco seasoning.

A hearty and flavorful chili with lean ground turkey, filling beans, and lots of spices!

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Prep time: 5 minutes
Cook time: 90 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

1 teaspoon vegetable oil

1 pound lean ground turkey (15% fat)

⅔ cup chopped onion (about ½ medium onion)

½ cup chopped green pepper (about 1 small pepper)

2 cloves garlic, minced or ½ teaspoon garlic powder

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces ) great northern beans, drained and rinsed

1 can (16 ounces) pumpkin

1 can (15 ounces) crushed tomatoes

1 can (15 ounces) low-sodium broth

½ cup water

2 Tablespoons packed brown sugar (optional)

1 package taco seasoning mix (1.25 ounces)

To make gluten-free, choose gluten-free options for broth and taco seasoning.

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a large saucepan, heat oil on medium heat.
Add ground turkey, onion, green pepper and garlic.
Cook and stir, breaking meat apart until it is brown and vegetables are tender.
Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar and taco seasoning.
Bring to a boil. Reduce heat, then cover and simmer for 1 hour.
Refrigerate leftovers within 2 hours.

Notes

Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube of bouillon.
Use leftover turkey cut in bite-size pieces instead of ground turkey. Sauté the vegetables, then add the turkey with the other ingredients.
No Taco Seasoning? Mix together 1 Tablespoon chili powder and 1 teaspoon each cumin and oregano. Add some red pepper flakes if you like it spicier.
This recipe can be made in a 5-quart or larger slow cooker for extra convenience. Put cooked ground turkey mixture and all other ingredients into the cooker, cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours.

Featured in a Food Hero Monthly

Comments

Submitted by HENelson13 on Mon, 09/09/2024 - 15:53

This Pumpkin Turkey Chili is a must try fall chili recipe. The flavor is very unique as it is a sweeter chili from the pumpkin. I used the DIY taco seasoning recipe as suggested in the notes section and it was perfectly flavored without the added salt of the packets. I added a red bell pepper and zucchini to the recipe for some extra veggies!. I will be making it all fall and winter.

Submitted by Waggie-loo on Wed, 05/29/2024 - 12:52

Our cooking class participants decided the pumpkin would add enough sweetness and chose to eliminate the sugar in this recipe - it was great, and still surprisingly sweet. We made our own Food Hero taco seasoning so used that as well. Good recipe!

Submitted by walscaro on Mon, 11/18/2019 - 15:55

I used this chili recipe but made a few changes so that it could be vegan/vegetarian. I omitted the turkey and substitued 2 cups vegetable broth for the chicken broth. I used the suggested spices rather than the taco seasoning packet and they were spot on for us. A teaspoon of lime juice at the end was a nice addition. A serving provides less protein without the turkey but a person could definitely add another can of beans or include a dollop of Greek-style yogurt to make up the difference. I am so impressed that the pumpkin wasn't even noticed by my family...it fits in perfectly and adds a vegetable boost.

Submitted by watkinbr on Thu, 12/20/2018 - 15:51

My husband and I loved this chili. I had frozen leftover turkey from Thanksgiving, then thawed and diced it instead of using ground turkey - worked great! This was perfect to have as leftovers and lunches for the next couple days. Will definitely make again!

Submitted by millb3 on Wed, 10/18/2017 - 10:35

Great chili, I would however suggest eliminating the 1/2 cup of added water, it makes a thicker chili with a richer flavor.

Submitted by AngMath on Tue, 10/27/2015 - 13:47

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!

Submitted by shara anslow on Mon, 10/26/2015 - 12:16

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