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Ras el Hanout Pumpkin Turkey Chili

Updated: Jul 30, 2023

It's Thanksgiving month, which means we are all getting ready to eat more than our fair share of comfort food, especially this year, when comfort has seemed so hard to come by. But it's also likely that our Thanksgiving dinner tables will have far fewer family members around them this year due to restrictions on travel and gatherings. So if you're still planning on roasting a whole turkey, chances are you'll have FAR more leftover turkey this year than in years past. I love a good turkey sandwich as much as the next person, but it's always nice to have some other ideas for when that sandwich just won't do. Enter my Ras el Hanout Pumpkin Turkey Chili.

I adapted this recipe from one over at Lodge, although I use leftover roasted turkey (instead of turkey sausage) and substitute my Ras el Hanout Spice Blend (get yours here) in place of the mix of individual spices in the Lodge recipe.

Ras el Hanout Pumpkin Turkey Chili

Serves 6


  • 2 tablespoons of olive oil

  • 1 large yellow onion, diced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 6 cloves garlic, minced

  • 1 pound leftover roast turkey meat, shredded

  • 1 pound butternut or kabocha squash, cut into 1-inch cubes

  • 2 (15-ounce) cans black beans, rinsed and drained

  • 3 tablespoons A Bite of Good Ras el Hanout Spice Blend (get yours here)

  • 1 (12-ounce) bottle of darker beer (I used an amber beer from a local brewery)

  • 2 (15-ounce) cans diced fire roasted tomatoes

  • 1 (15-ounce) can pumpkin puree

  • Kosher salt and freshly ground black pepper, to taste

  • Greek yogurt, for garnish

  • Chopped cilantro, for garnish


Heat olive oil in 5 Quart Dutch Oven over medium-high heat.

Add onion, bell pepper, and garlic and cook, stirring occasionally, until onion and bell pepper have softened.

Toss in turkey, squash, beans, and Ras el Hanout and stir well.

Slowly add beer and bring to a boil. Lower heat and simmer. Add crushed tomatoes and pumpkin puree and simmer for 30-45 minutes, stirring occasionally, until squash is cooked through.

Season with salt and pepper to taste. Garnish with sour cream and cilantro.

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