A hearty and flavorful chili with lean ground turkey, filling beans, and lots of spices!
Turkey Pumpkin Chili
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.
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Comments
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.
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!
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.
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!
Great chili, I would however suggest eliminating the 1/2 cup of added water, it makes a thicker chili with a richer flavor.
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