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Turkey Harvest Chili

Prep Time:

14 mins.

Cook Time:

40 mins.


6 to 8 Servings


  • 3 tablespoons olive oil
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and cut into 1/4-inch pieces (about 1 cup)
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • Kosher Salt and freshly ground black pepper
  • 1 (14.5 ounce) can crushed tomatoes
  • 3 cups turkey or chicken broth
  • 1 package Carroll Shelby's® White Chicken Chili Kit
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 4 cups leftover cooked turkey
  • Shredded Monterey jack cheese and toasted pumpkin seeds, for garnishing


  1. Heat oil over medium-high heat in a large Dutch oven.Add carrots, onions, squash, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring, 4 to 5 minutes, until onions soften.
  2. Stir in tomatoes, broth, spice packet, cayenne pepper packet to taste and 1 teaspoon salt. Add beans and turkey and bring to a boil. Cover,  lower heat and simmer, stirring occasionally, about 30 minutes, until squash is tender.
  3. Add masa if a thicker chili is desired, following directions on box.
  4. Ladle into bowls, and garnish with cheese and toasted pumpkin seeds.

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