Thanksgiving Chili - 2 Guiding Stars
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Looking for a healthier way to use those Thanksgiving leftovers? This easy chili uses leftover turkey and that extra can of pumpkin you bought “just in case” to make a simple white bean chili that will warm your family when they come back in from playing in the not-quite-winter chill.


  • 3 tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tablespoon garlic, minced
  • 3 cups cooked turkey, shredded
  • 32 ounces reduced sodium chicken broth
  • 15 ounce can pumpkin puree
  • 2 15 ounce cans no salt added white beans, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin


  1. Heat oil in a large pot over medium heat.
  2. Saute onion, carrots and celery until slightly softened. Stir in garlic and cook until fragrant.
  3. Stir in remaining ingredients and heat through. For the best flavor, simmer together on a low heat or transfer to a slow cooker for a few hours.
Nutritional analysis per serving: Calories 235; Total Fat 8.5g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 53mg (18% DV); Sodium 280mg (12% DV); Total Carbohydrate 19g (7% DV); Dietary Fiber 5g (18% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 22g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 15% DV; Niacin 60% DV; Vitamin A 60% DV; Selenium 30% DV.
Recipe by Guiding Stars at
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