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Turkey Pumpkin Chili

Notes

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. 
  • No Taco Seasoning? Try 1 Tablespoon chili powder, 1 teaspoon ground cumin and 1 teaspoon oregano. Add some red pepper flakes if you like it spicier.
Video

Ingredients

1 teaspoon oil
1 pound lean ground turkey (15% fat)
⅔ cup chopped onion (2/3 medium onion)
½ 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)
½ cup water
2 tablespoons brown sugar
1 package taco seasoning mix (1.25 ounces)

Instructions

  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. 
  • No Taco Seasoning? Try 1 Tablespoon chili powder, 1 teaspoon ground cumin and 1 teaspoon oregano. Add some red pepper flakes if you like it spicier.
Photo of Turkey Pumpkin Chili
Prep time: 5 minutes
Cook time: 90 minutes
Makes: 10 cups
Nutrition Facts: View Label

Comment

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

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! 

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

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!

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 till am so impressed that the pumpkin wasn't even noticed by my family...it fits in perfectly and adds a vegetable boost.