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Pumpkin Turkey Chili

I love pumpkin and my husband loves chili, so I combined them into a recipe we could both be happy about. It's also become a big hit with the rest of my family, and they are always glad to see it at dinner. —Catherine Walmsley, Phoenix, Arizona
  • Total Time
    Prep: 20 min. Cook: 1-3/4 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 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) 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


  • In a Dutch oven, cook the turkey, yellow pepper, onion and garlic in oil over medium heat until meat is no longer pink, breaking turkey into crumbles; 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.
Nutrition Facts
1-1/2 cups: 422 calories, 13g fat (4g saturated fat), 53mg cholesterol, 1695mg sodium, 54g carbohydrate (22g sugars, 12g fiber), 24g protein.

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