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Leftover Turkey Pumpkin Chili

Leftover Turkey Pumpkin Chili

Turn your Thanksgiving leftovers into something unique. Turkey Pumpkin Chili uses leftover pumpkin and turkey and a few pantry staples to create this dish!
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 8


  • 2 tablespoons olive oil
  • 1 1/2 cups onion diced
  • 1 bell pepper diced chopped green pepper
  • 3 teaspoons dried oregano
  • 2 1/2 teaspoons ground cumin
  • 4 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 4 garlic cloves minced
  • 1 15 oz. can great northern beans drained and rinsed
  • 1 15 oz. can garbanzo beans drained and rinsed
  • 15 oz. can pumpkin puree not pumpkin pie filling
  • 15 oz. can crushed or diced tomatoes
  • 20 oz. chicken or veggie broth
  • salt and pepper to taste
  • 3 cups turkey diced
  • Green onions optional
  • Shredded cheese optional
  • Diced jalapeno optional


  • In a heavy bottom pot over medium heat, add olive.
  • Add diced onions, bell peppers (jalapeños if using), oregano and cumin and saute until soft and tender, about 3-4 minutes.
  • Add minced garlic and stir to cook for 1 minutes.
  • Add chili powder, paprika, brown sugar, great northern beans, and garbanzo beans and stir to combine.
  • Stir in the pumpkin, tomatoes, and broth and bring it to a boil. Add more broth if you want a thinner chili.
  • Reduce the heat to a simmer and cover for 45 minutes to 1 hour.
  • Add diced turkey to just heat through.
  • Top with green onions, chives, cheese, jalapeños, avocado or sour cream, if desired.


  • If using any firm vegetables like sweet potato and carrots, add them first and saute for 4 minutes, then add onions and peppers.
  • If you are using canned or frozen corn or green beans, add them with your beans.
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