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Turkey Pumpkin Chili

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

Prep time 15 mins
Cook time 45 mins

Serves: 6

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."


  • 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

Nutrition Information

  • calories 294
  • fat 6 g
  • satfat 3 g
  • protein 22 g
  • carbohydrate 26 g
  • fiber 8 g
  • cholesterol 50 mg
  • sodium 555 mg

How to Make It

  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.