Turkey Pumpkin Chili

Turkey Pumpkin ChiliRecipe

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Donna Dickinson, 63, Rutherford, N.J. (mom of Julia Warren, All You associate food editor) "I thought of this recipe as an unexpected way to use pumpkin."

Serves: 6

Cost per Serving:



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2 tablespoons olive oil
1 pound turkey sausage, casings removed
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 14.5-oz. can diced fire-roasted tomatoes, undrained
1 15-oz. can pumpkin
2 cups low-sodium chicken broth
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper
1 15.5-oz. can cannellini beans, drained and rinsed


Prep: 15 Minutes
Cook: 45 Minutes

1. Warm oil in a large pot over medium-high heat. Add sausage; sauté, breaking up any large chunks, until no pink remains, about 3 minutes. Using a slotted spoon, transfer meat to a bowl; cover to keep moist. Add onion and bell pepper to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.

2. Stir in tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with salt and pepper. Divide among 6 bowls and serve hot.

Created date

November 2014

Nutritional Information

Calories 294
Fat 6 g
Satfat 3 g
Protein 22 g
Carbohydrate 26 g
Fiber 8 g
Cholesterol 50 mg
Sodium 555 mg