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Pumpkin Turkey Chili

Total Time

Prep: 20 min. Cook: 1-3/4 hours

Makes

6 servings (2-1/4 quarts)

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
Pumpkin Turkey Chili Recipe photo by Taste of Home

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) 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

  1. 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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