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Turkey Pumpkin Chili


Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Turkey Pumpkin Chili
Prep time: 5 minutes
Cook time: 90 minutes
Makes: 10 cups
Nutrition Facts: View label


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.



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!


Shara Anslow, EPA OSU Extension

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! 

Great chili, I would however suggest eliminating the 1/2 cup of added water, it makes a thicker chili with a richer flavor.

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!

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 fits in perfectly and adds a vegetable boost.

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