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Leftover Turkey in Pumpkin Chili

Leftover Turkey in Pumpkin Chili

The ultimate comfort food, Leftover Turkey in Pumpkin Chili combines tender turkey with rich pumpkin and zesty spices for a delicious, hearty meal. Perfect for using up your Thanksgiving leftovers, this easy weeknight dinner will warm you from the inside out. Make it tonight!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 1/2 cups onion, diced
  • 1 whole bell pepper, diced
  • 3 teaspoons dried oregano
  • 2 1/2 teaspoons ground cumin
  • 4 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 4 cloves garlic, minced
  • 1 (15 oz) can great northern beans
  • 1 (15 oz) can garbanzo beans
  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can crushed or diced tomatoes
  • 20 oz chicken or veggie broth
  • to taste salt and pepper
  • 3 cups turkey, diced
  • optional green onions
  • optional shredded cheese
  • optional diced jalapeño

Equipment

  • Saucepan
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife
  • Large Pot

Method
 

  1. In a heavy-bottom pot over medium heat, add olive oil. Allow it to heat up for a minute before adding the next ingredients.
  2. Add diced onions and bell pepper (if using jalapeños, add them now). Sauté until they're soft and tender, about 3 to 4 minutes. You’re looking for the onions to become translucent and fragrant.
  3. Next, stir in the minced garlic and cook for about 1 minute. You'll start to smell the aroma of garlic wafting through the kitchen, which is always a good sign!
  4. Add the chili powder, paprika, brown sugar, and both types of beans. Stir everything together to combine. The mixture will start to get thicker and more aromatic.
  5. Now, it’s time to pour in the pumpkin puree, crushed tomatoes, and the broth. Stir well and bring the mixture to a boil. If you prefer a thinner chili, feel free to add more broth.
  6. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 45 minutes to 1 hour. Stir occasionally and keep an eye on it; it should thicken up beautifully.
  7. After the simmering time, add in the diced turkey. Stir it in just to heat through. You don’t want to overcook it, so just a few minutes is sufficient.
  8. As you prepare to serve, consider your toppings! You can top your chili with green onions, shredded cheese, diced jalapeños, or even avocado and sour cream if desired.
  9. Serve hot and enjoy the comforting warmth of this delicious Leftover Turkey in Pumpkin Chili! Your family and friends will be raving about it!

Notes

After cooking, let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days.
This chili freezes beautifully! Portion it into freezer-safe containers and it can last for up to 3 months. Just thaw overnight in the refrigerator before reheating.
A simple green salad with vinaigrette can complement the richness of the chili nicely. Consider a kale or spinach salad for added nutrients.
This dish is perfect for cozy family dinners, game day gatherings, or even as a comforting weekday meal.
In the fall, pair this dish with roasted vegetables or a pumpkin salad to continue the seasonal theme.