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10 cups
Prep time:
5 minutes
Cooking time:
90 minutes


1 teaspoon vegetable oil
1 pound lean ground turkey (15% fat)
⅔ cup chopped onion (about 1/2 medium onion)
½ cup chopped green pepper (about 1 small pepper)
2 cloves garlic, minced or 1/2 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)


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


  • 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 bouillon.
  • Use leftover turkey cut in bite sized piece 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.