Pumpkin Turkey Chili Recipe
Pumpkin Turkey Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love pumpkin and my husband loves chili. This is a dish that I have been able to combine both loves and we both be happy about it. It has also become a big hit with the rest of my family and they are constantly requesting it. —Catherine Walmsley, Phoenix, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 1 pound ground turkey
  • 1 medium sweet yellow pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 cups chicken broth
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (15 ounces) tomato sauce
  • 4 medium tomatoes, chopped
  • 2/3 cup chili sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Dash cayenne pepper

Directions

In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness. Yield: 6 servings (2-1/4 quarts).
Originally published as Pumpkin Turkey Chili in Reminisce October/November 2011

Nutritional Facts

1-1/2 cups: 422 calories, 13g fat (4g saturated fat), 53mg cholesterol, 1695mg sodium, 54g carbohydrate (22g sugars, 12g fiber), 24g protein.

  • 1 pound ground turkey
  • 1 medium sweet yellow pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 cups chicken broth
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (15 ounces) tomato sauce
  • 4 medium tomatoes, chopped
  • 2/3 cup chili sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Dash cayenne pepper
  1. In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until chili reaches desired thickness. Yield: 6 servings (2-1/4 quarts).
Originally published as Pumpkin Turkey Chili in Reminisce October/November 2011

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