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Turkey Harvest Chili


  • 3 T. olive oil
  • 1 large onion, minced
  • 2 carrots, peeled and minced
  • 1 lb. butternut squash, peeled, seeded, and cut into1/2-inch cubes
  • 1 can crushed tomatoes
  • 1-½ c. turkey or chicken broth
  • 1 package Carroll Shelby's® White Chicken Chili Kit
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 4 c. leftover cooked turkey, coarsely chunked
  • Shredded Monterey jack cheese and toasted pumpkin seeds, for garnishing


  1. HEAT oil over medium-high heat in a large pot. Add onion, carrots, and squash; sauté for 5 to 7 minutes. Stir in tomatoes and turkey (or chicken) broth. Add large Spices packet from Carroll Shelby’s Chili Mix, Cayenne Pepper packet, and salt to taste. Simmer 5 minutes.
  2. ADD beans and turkey. Cover and simmer, stirring occasionally, until squash is tender (25 to 30 minutes).
  3. LADLE hot chili into bowls, and garnish with cheese and toasted pumpkin seeds.

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