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Bowl of leftover turkey pumpkin chili topped with shredded cheese, sour cream, avocado slices, and cilantro.
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Leftover Turkey Pumpkin Chili

This leftover pumpkin turkey chili turns cubed turkey, creamy pumpkin, and two kinds of beans into one hearty, cozy pot that's perfect right after Thanksgiving.
Course Dinner, Lunch, Main, Main Course, stew
Cuisine American, gluten-free
Keyword dairy free option, dinner, fall, gluten-free, Leftover Turkey Pumpkin Chili, lunch, main, main course, stew, winter
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 169kcal
Author Ksenia Prints

Equipment

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.

Nutrition

Calories: 169kcal | Carbohydrates: 16g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 843mg | Potassium: 660mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9519IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 3mg