Pumpkin & Turkey Chili with Leftovers

Hearty Pumpkin & Turkey Chili utilizes holiday leftovers for a healthy upcycled meal!

With pumpkin puree, tomato paste, poblano peppers, beans, and classic chili spices, this healthy chili builds flavor so your leftover turkey is anything but boring.

Ingredients of note

TURKEY: As you might expect, this recipe was made to utilize leftover turkey from a big holiday meal like Thanksgiving or Christmas! Use white meat only for a leaner chili with more protein or a mix of white and dark. Of course, you can also use ground turkey - just brown it in the pot after sauteeing veggies - if you don't have leftovers.

PUMPKIN: A can of pumpkin puree (not pumpkin pie mix) makes a base of slightly sweet squash flavor for this chili. Have fresh pumpkin puree? Use about 2.5 cups and adjust to taste.

TOMATO PASTE & DICED TOMATOES: Without tomato, I felt like this chili was a little bland! Adding tomato paste and a can of diced tomatoes helps build flavor without overpowering the pumpkin here.

POBLANO PEPPERS: Poblanos are a slightly spicy pepper that has a unique flavor! If you are worried this chili will be too spicy or can't find them, bell peppers work.
Admittedly, I might be on a poblano pepper streak lately - you'll find them in White Turkey and Poblano Chili and Leftover Pulled Pork Casserole!

SPICES: Classic cumin, chili powder, a touch of cayenne, and a dash of cinnamon layer in the flavor here! Cinnamon plays so well with pumpkin - don't be scared to add it. If it rubs you the wrong way, you can add a little more salt, cumin, and chili powder.

BROTH: My go-to broth for soups is Kettle & Fire brand! It's got so much flavor on its own that it's hard to replace. That said, use what you've got on hand, or even stir in some leftover gravy if you're trying to find a use for it.

Instructions

If you've made soup or chili before, none of this will be new to you!

• Sauté veggies - Heat olive oil in a Dutch oven and add the onions, poblano, and garlic, cooking until softened.
• Build flavor - Add the spices and tomato paste, stirring to coat the veggies. Cook for another 1-2 minutes.
• Add remaining ingredients - Dump in the pumpkin, beans, diced tomatoes, leftover turkey, and broth. Give everything a good stir. Bring to a boil, then reduce to a simmer.
• Simmer away - Simmer for about 10 minutes, or longer if you'd like the flavors to develop more or you'd like a thicker chili.

Serve in bowls with sour cream, cheddar cheese, chopped fresh parsley or cilantro, or slices of crusty bread!

Common substitutions

If you're looking to switch things up for this turkey pumpkin chili, here are a few easy swaps you can make:

Swap poblanos for bell peppers - No poblanos on hand, or want to limit the heat? Use bell peppers.

Use black beans - If a white bean chili doesn't sound great, use black beans instead.

Or omit altogether - Need a beanless chili? Omit the beans altogether and add another can of diced tomatoes. You may find you need another ½ a can or so of pumpkin puree.

Serving suggestions

Now that your chili is done, here's some toppings & accompaniament ideas:

• Sour cream
• Parsley
• Cilantro
• Roasted pumpkin seeds
• Shredded cheddar cheese
• Crusty bread

That said, this pumpkin and turkey chili makes great meal prep and doesn't need toppings to be easily reheated and enjoyed.