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Leftover Turkey chili made with pumpkin puree, black beans, and butternut squash. A perfect way to use up leftover turkey.

Leftover Turkey & Pumpkin Chili

Use of leftover turkey breast and warm up with this easy to put together turkey chili.

Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 385 kcal
Author Jennifer Lynn-Pullman

Ingredients

  • 1 tablespoon olive oil
  • 1/4 onion diced
  • 1/2 bell pepper diced (I used yellow)
  • 1 clove garlic minced
  • 1 can black beans drained and rinsed
  • 1/2 cup frozen butternut squash
  • 1/2 can pumpkin puree not pumpkin pie filling
  • 1 can diced tomatoes 15 ounce
  • 2 cups low sodium chicken broth
  • 2 cups cooked turkey breast cubed
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon dried oregano

Instructions

  1. Heat olive oil in a medium Dutch oven.

  2. Saute onion, bell pepper, and garlic over medium heat for about 5 minutes or until vegetables are soft.

  3. Add remaining ingredients.

  4. Reduce heat to medium-low.

  5. Simmer for 20-25 minutes.

  6. Serve with optional low-fat sour cream and cheddar cheese.

Nutrition Facts
Leftover Turkey & Pumpkin Chili
Amount Per Serving (1 cup)
Calories 385 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 140mg47%
Sodium 570mg25%
Potassium 1115mg32%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 3g3%
Protein 62g124%
Vitamin A 7205IU144%
Vitamin C 23.4mg28%
Calcium 90mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.