Pumpkin thickens this large-batch chili without making it taste like dessert. Kidney beans and great northern beans add texture, while turkey, tomato, pepper and taco seasoning keep the result firmly savory. It makes ten cups, so it is useful for planned leftovers or freezing.
Turkey Pumpkin Chili with Two Beans
Ingredients
- 1 teaspoon vegetable oil
- 1 pound lean ground turkey (about 15% fat)
- ⅔ cup chopped onion, about ½ medium onion
- ½ cup chopped green bell pepper, about 1 small pepper
- 2 cloves garlic, minced, or ½ 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) plain pumpkin
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) low-sodium broth
- ½ cup water
- 2 tablespoons packed brown sugar, optional
- 1 packet taco seasoning (1.25 ounces)
Instructions
- Prepare the vegetables. Wash your hands and rinse the onion and pepper as appropriate. Chop the onion and green pepper; mince the garlic if using fresh.
- Brown the turkey. Heat the oil in a large heavy saucepan over medium heat. Add the turkey, onion, green pepper and garlic. Cook while breaking the meat into small pieces until the vegetables soften and the turkey is fully cooked.
- Verify the turkey. Use a food thermometer on a representative portion of the ground turkey mixture. Ground poultry must reach 165°F (74°C).
- Build the chili. Stir in both beans, pumpkin, crushed tomatoes, broth, water, optional brown sugar and taco seasoning. Mix until the pumpkin is completely incorporated.
- Simmer. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, stirring occasionally and adjusting the heat so the bottom does not scorch.
- Store promptly. Serve hot. Divide leftovers into shallow containers and refrigerate within 2 hours.
Storage and reheating
Refrigerate within 2 hours. Use within 3 to 4 days or freeze portions for longer storage. Reheat leftovers to 165°F (74°C).
USDA guidance says perishable food should not remain at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Make the method work
For thicker chili, the source notes that some cooks omit part or all of the ½ cup water. Follow the published version the first time, then adjust only after the final simmer.
Documented variation
The source suggests replacing the seasoning packet with 1 tablespoon chili powder plus 1 teaspoon each cumin and oregano. Brown sugar is optional because the pumpkin already adds mild sweetness.
Editorial standard
Quantities and key method decisions come from the credited Extension recipe. Safety information was checked against FoodSafety.gov temperatures and USDA leftover guidance. No rating, nutrition figure or “test-kitchen” claim has been invented.