This pumpkin turkey chili is my answer to the fridge full of leftovers that shows up every Thanksgiving weekend. Creamy pumpkin, two kinds of beans, and tender leftover turkey simmer into one thick, hearty pot that tastes like fall. Best of all, it all comes together in one pot with just 15 minutes of prep.
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Flip through any spiral-bound holiday cookbook from the 1980s, and you'll find a whole chapter on what to do with extra Thanksgiving turkey.
Turkey pot pie, turkey hash, and turkey casserole show up on nearly every other page. It got to the point that many home cooks started swapping ground beef for turkey to lighten their weeknight pots.
Canned pumpkin usually sat right next to the cranberry sauce in the pantry. Stirring a can into the chili was an easy way to stretch dinner one more night.
It's a thrifty, old-school trick that still makes sense today, since the pumpkin thickens the pot and makes it creamy without a drop of cream. Now this seasonal chili hits my stove every November, right after the last slice of pie disappears.
The pumpkin flavor is gentle and nothing like a pie. Pumpkin puree melts into the broth, making the chili thick and silky. Chili powder and cumin bring the warm, savory kick you expect from a classic chili.
A little brown sugar takes the sharp edge off the tomatoes. The beans stay tender, while the turkey drinks up all the spices. This pot sits in our fall rotation right next to my Slow Cooker Turkey and Rice Soup.
The first time I made pumpkin chili, I didn't tell my kids what was in it. It tasted like a regular chili, so they never noticed the pumpkin.
These are the same kids who pick every speck of green out of my Texas French Toast Casserole, so I took that as a win. My husband went back for a second bowl of chili without saying a word, which is the highest praise he gives.
It also takes the pressure off the busy days after a holiday. Everything goes into one large pot, and it simmers on its own while I fold laundry or help with homework. I set out a few toppings so everyone can fix their own bowl.
If you have leftover holiday turkey and a can of pumpkin, this pumpkin chili recipe is the easiest kind of comfort food. It is one of my favorite savory recipes to use up leftover turkey, and it makes enough to feed a crowd or fill the freezer.
Ingredients
Cooked turkey breast is lean and tender, and it makes the chili filling enough for a full meal. Pumpkin puree adds body and a mild, slightly sweet taste that goes well with the spices. Kidney beans hold their shape and add a hearty bite to every spoonful. Great northern beans are softer and creamier, so they help thicken the pot as it cooks. Chili powder gives the chili its red color and that familiar, warm taste everyone expects.
See the recipe card for exact quantities.
Top Tips for Making Pumpkin Chili with Leftover Turkey
Skip the pie filling: Using pumpkin pie filling instead of plain puree makes the chili taste like dessert, since it already has sugar and pie spices.
Dice everything the same size: Cut the onion, bell pepper, and turkey into similar small pieces so every spoonful gets a little of each, and no one ends up with a chunk of pepper.
Taste before you add salt: Leftover turkey often carries seasoning from the holiday roast, so wait to add salt until you stir it in.
How to Make Leftover Turkey Chili
This turkey chili recipe comes together in one pot with simple pantry staples and whatever turkey you have left. It lands somewhere between a soup and stew, thick enough to scoop with chips but still easy to ladle. It makes a cozy weeknight dinner or a big pot for game day.
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Sauté the Vegetables
- Cook the vegetables for 5 to 6 minutes before adding the garlic. They should look soft and glossy, with the herbs clinging to every piece.
- Garlic only needs about one minute, so keep it moving because burnt garlic turns bitter.
Add the Beans, Pumpkin, and Broth
- It looks like separate piles at first, but one good stir pulls it all together.
- Rinsing the beans first removes the starchy liquid that can make the chili cloudy and salty.
- Black beans or other white beans work well too if that is what you have in the pantry.
- Add jalapeño, extra chili powder, or a pinch of cayenne for heat.
Season and Simmer
- Keep the bubbles small, since a hard boil can split the beans. Stir every 15 minutes or so because the pumpkin likes to stick to the bottom.
- By the end, the chili turns thick and deep orange.
- If your family likes a little smoke, add a teaspoon of smoked paprika. A pinch of ground cinnamon also adds a soft warmth that goes well with the pumpkin.
- If you would rather leave the house, move everything into a slow cooker on low for four to six hours.
Stir in the Turkey
- The turkey is already cooked, so it only needs to warm up. If you don't have leftover turkey, brown a pound of ground turkey with the onions in step one instead.
Serve and Top
- The cool, creamy avocado cuts the heat of the warm spices. Serve with a warm square of cornbread or a handful of tortilla chips for a full meal.
Storage
Let the chili cool completely, then refrigerate it in an airtight container for up to three to four days.
To freeze it, spoon it into airtight containers and leave a little room at the top, since the chili expands as it freezes. It keeps for up to three months in the freezer. Thaw it overnight in the fridge, then warm it through.
To reheat on the stovetop, warm the chili in a saucepan over medium heat, stirring occasionally. Add a splash of broth or water if it gets too thick.
In the microwave, heat in 1- to 2-minute intervals, stirring between intervals until hot. You can also warm chilled chili in a slow cooker on low for one to two hours, stirring once or twice.
FAQs
Pumpkin puree and beans keep soaking up liquid, so it thickens the longer it cooks or chills. Stir in a splash of broth or water, a little at a time. Then taste it again, since extra liquid dulls the spices.
Leftover turkey is already cooked, so a second long cook pulls out what moisture it has left. Add it only at the very end and warm it for about five minutes. Small cubes also help the sauce coat every piece.
Bitterness usually comes from scorched garlic or pumpkin sticking to the bottom of the pot. Stir in a pinch more brown sugar or a spoonful of sour cream. If the bottom burned, ladle the top into a clean pot without scraping.
Pumpkin needs time to thicken the pot, so watery chili usually just needs longer. Take the lid off for the last 15 to 20 minutes and let some liquid cook off. Mashing a few beans against the side also helps.
Recipe
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Leftover Turkey Pumpkin Chili
Equipment
- Can opener
- Colander
- Ladle
Ingredients
- 1 tablespoon avocado or olive oil
- 1 cup sweet onion chopped
- 1 cup bell pepper chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon ground cumin
- 3 garlic cloves minced
- 1 can kidney beans, rinsed and drained (16 ounces)
- 1 can great northern beans (15 ½ ounces), rinsed and drained
- 1 can pumpkin puree
- 1 can diced tomatoes (15 ounces)
- 1 can reduced-sodium chicken broth (14 ½ ounces)
- ½ cup water
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- ½ teaspoon black pepper
- 3 cups cooked turkey breast cubed
Instructions
- Heat oil in a large pot over medium heat. Add onion, bell pepper, Italian seasoning, and cumin. Cook, stirring occasionally, until soft, 5 to 6 minutes.
- Stir in garlic and cook 1 minute, until fragrant.
- Add kidney beans, great northern beans, pumpkin, diced tomatoes, chicken broth, and water. Stir thoroughly.
- Mix in brown sugar, chili powder, and pepper. Increase heat until the chili gently boils.
- Reduce heat to low, cover, and simmer 1 hour to meld the flavors.
- Stir in the cubed turkey and cook 5 minutes, until heated through.
- Ladle into bowls and top with shredded cheddar if desired.
Notes
- For fresh pumpkin, roast or steam cubed pumpkin until tender, then mash or blend. You’ll need about 1¾ to 2 cups.
- Any cooked leftover turkey works. Chicken is a good substitute.
- White, black, or pinto beans can replace either bean. For a lower-carb chili, leave them out.
- The chili is mild as written. Add jalapeño, extra chili powder, or a pinch of cayenne for heat.
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