Turkey, Pumpkin & Bean Chili

Prep time

15 Min(s)

Total time

35 Min(s)


6 servings

Michigan red and black beans combine with canned pumpkin in this tasty, hearty chili that’s full of goof-for-you fiber and vitamin A. Let your family or guests personalize their portion with toppings like avocado, cheese, cilantro or Greek yogurt.


2 tablespoons olive oil
1 lb. lean ground turkey
1 small yellow onion, chopped
1 teaspoon red pepper flakes
3 cloves garlic, minced
1 green bell pepper, chopped
1 (15.5 ounce) can Michigan Red Beans, rinsed and drained
1 (15.5 ounce) can Michigan Black Beans, rinsed and drained
1 (15.5 ounce) can petite diced tomatoes
2 cups chicken bone broth
1 (15 ounce) can pumpkin puree
2 teaspoon pumpkin pie spice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
Additional toppings: avocado, cilantro, cheese, Greek yogurt

Featured Bean

Michigan Small Red Beans

Cooking Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add turkey and cook for about 3 minutes.
  3. Stir in the chopped onion, garlic, red pepper flakes, and bell pepper.
  4. Cook for 8-9 minutes to soften the onions and peppers.
  5. Add in the beans, tomatoes, broth, pumpkin, and spices.
  6. Cover with a lid and cook on low for an additional 20 minutes.
  7. Serve with your choice of toppings.

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