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Farm to Fork: Using Holiday Leftovers to Make a Hearty Chili

Learn how to transform leftovers into a delicious one-pot dish

The holidays are here, and with it an abundance of holiday cheer, family get-togethers and leftovers. Turkey, ham, mashed potatoes, casserole—it’s filling up the efrigerator! In this month’s Farm to Fork series, we are featuring a healthy and delicious recipe that transforms those holiday leftovers into a hearty chili that is perfect for cold winter nights.

A traditional chili has meat, beans, tomatoes and a variety of vegetables that simmer down into a filling stew. In this recipe, St. Vincent de Paul’s Head Chef Chris Hoffman, took a traditional chili recipe and incorporated leftover turkey from the holidays, black beans from SVdP’s pantry and a fresh seasonal ingredient: pumpkin.

Farm to Fork Chili

Pumpkins have a reputation of just being a Halloween decoration or a pie filling, and are rarely featured in savory dishes. Maria Silva, SVdP’s Family Wellness Program's registered dietitian, shared that pumpkin is a nutrient-dense food that is high in vitamins and minerals and low in calories. Pumpkins are one of the best-known sources of beta-carotene, a powerful antioxidant that offers protection against certain types of cancer, asthma and heart disease! 

What are your favorite leftover recipes? We’d love for you to share your favorite combination! Tag us on Facebook, Twitter, or Instagram with your posts using #SVdPFarmtoFork.

Black Bean and Pumpkin Turkey Chili (Serves 10)


1 medium onion, chopped 

1 medium sweet yellow pepper, chopped 

2 tablespoons olive oil 

3 garlic cloves, minced 

3 cups chicken broth 

2 cans (15 ounces each) black beans, rinsed and drained 

2 & 1/2 cups of cubed cooked turkey 

1 lb cubed pumpkin 

1 can (14 & 1/2 ounces) diced tomatoes, undrained 

2 teaspoons dried parsley flakes 

2 teaspoons chili powder 

1 & 1/2 teaspoons dried oregano 

1 & 1/2 teaspoons ground cumin 

1/2 teaspoon salt



In a large skillet, sauté the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. 

Our Family Wellness Program, which provides the nutritional information for each Farm to Fork recipe, is a culturally responsive program. Our health educators teach bilingual classes to reach more in our community. Below is the recipe in Spanish!


1 cebolla mediana, picada

1 pimiento Amarillo, picado 

2 cucharadas de aceite de oliva 

3 dientes de ajo, finamente picados 

3 tazas de caldo de pollo 

2 latas (de 15 oz) de frijoles negros, escurridos 

2 & 1/2 tazas de pavo cocido, en cubos  

1 lb de Calabaza en cubos

1 lata (14 & 1/2 oz) tomate rojo, en su jugo 

2 cucharaditas de perejil seco 

2 cucharaditas de chile en polvo

1 & 1/2 cucharaditas de orégano seco

1 & 1/2 cucharaditas de comino molido 

1/2 cucharaditas de sal 


En un sartén grande, saltea la cebolla y pimiento Amarillo hasta que estén suaves. Agrega el ajo y cocina por un minute. Transfiere esto a una olla eléctrica y agrega los demás ingredientes. Cubre y cocina a una baja temperatura por 4-5 horas. 

Porciones: 10

 Final Dish