Join KindChef Alexa to make a Pumpkin Turkey Chili (based on this recipe from Kay Nutrition.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Pumpkin Turkey Chili
Ingredients
- 3 lb. ground turkey
- 6 tablespoons olive oil
- 3 onions, diced
- 9-12 cloves garlic, minced
- 3 red bell pepperw, minced
- 4 1/2 tablespoons chili powder
- 6 teaspoons ground cumin
- 3 teaspoon oregano
- 11/2 teaspoon ground cinnamon
- 3 teaspoon salt, to taste
- 3 can (14 oz.) pumpkin puree
- 3 can (14 oz.) diced tomatoes
- 3 can (14 oz.) black beans, strained and rinsed
- 3 can (14 oz.) red kidney beans, strained and rinsed
- 6 cups chicken or vegetable broth
Instructions
- In a large pot on medium-high heat, warm the olive oil, then add the onion and cook for 5 minutes until tender.
- Add the ground turkey to the pot and cook, seasoning it with a few pinches of salt and breaking it up with a wooden spoon or spatula, for another 5 minutes or until cooked through.
- Add the garlic and bell pepper and cook for an additional 2-3 minutes until the vegetables start to soften.
- Add the chili powder, cumin, oregano, ground cinnamon, and salt, and cook for another 1-2 minutes until fragrant.
- Add the pumpkin puree, diced tomatoes, and broth, and stir to combine. Then add the black beans and kidney beans, stirring again to combine.
- Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 20-25 minutes.
- Once cooked, taste the chili and adjust the salt and pepper seasoning as needed, you may need a little extra salt depending on the brand of your broth.
- The chili can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Pumpkin Turkey Chili” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
- Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
- Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.
InterFaith Works Shared Supportive Housing
Drop-offs: Monday–Friday, 9 AM–5 PM. For drop-offs outside these hours, please call the location directly.
- Lon’s House 109 Fleet Street, Rockville, MD 20850: Ideal for 5–10 quart donations. Call 240-328-6017 for assistance or ring the doorbell at the front door.
- Priscilla’s House 20201 Watkins Mill, Gaithersburg, MD 20886: Ideal for 5–10 quart donations. Call 301-515-82440 for assistance or ring the doorbell at the front door.
- Becky’s House 13023 Parkland Drive, Rockville, MD 20850: Ideal for 5–10 quart donations. Call 301-933-2477 for assistance or ring the doorbell at the front door.
- New Leaf Shelter 5320 Marinelli Rd, Rockville, MD 20852: Ideal for 10–20 quart donations. NO MUSHROOMS due to anaphylaxis risk. Label containers with contents, date, and ingredients if possible. Call 301-603-2322 or use the side entrance for drop-off.
- Interfaith Works Women’s Center 2 Taft Ct, Suite 100, Rockville, MD 20850: Ideal for 20+ quart donations. Call 301-770-2413 ext. 0 or bring donations into the lobby; a cart is available at the front entrance.
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
