Three-bean Pumpkin Chili with Turkey

Put an unexpected twist on your bowl of chili by adding pumpkin and turkey.

by Dani Yokhna
Three-bean pumpkin chili served in a bowl with crackers
Photo by Nicole Sipe


  • 1 T. olive oil
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 pound ground turkey
  • 15 ounces black beans, rinsed and drained
  • 15 ounces kidney beans, rinsed and drained
  • 15 ounces white beans, rinsed and drained
  • 29 ounces crushed tomatoes
  • 15 ounces fire-roasted tomatoes
  • 15 ounces pumpkin purée or 2 cups cooked pumpkin
  • 1 tsp. pumpkin-pie spice
  • 1 T. chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 1/2 tsp. crushed red-pepper flakes

In large kettle over medium heat, warm olive oil. Add garlic, onion and peppers, and sauté until onions start to turn translucent. Add meat, breaking it up with fork, and cook until no pink remains. Add remaining ingredients and heat until mixture starts to bubble. Reduce heat to low. Cook 1 to 2 hours to blend seasonings.

Serves 8 to 10.

Leave a Reply

Your email address will not be published. Required fields are marked *