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Turkey Pumpkin Chili

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

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowl of turkey and bean soup.
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
1 package taco seasoning mix (1.25 ounces)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large saucepan, heat oil on medium heat.
  4. Add ground turkey, onion, green pepper and garlic.
  5. Cook and stir, breaking meat apart until it is brown and vegetables are tender.
  6. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar and taco seasoning.
  7. Bring to a boil. Reduce heat, then cover and simmer for 1 hour.
  8. 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.

Comments

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.

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

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