Turkey Pumpkin Chili

Thanks for sharing!

Try this warm and comforting turkey pumpkin chili as a quick & easy weeknight soup recipe – perfect for chilly days!

Soup recipes are some of my favorites. I was on the lookout for a new one, and stumbled onto the idea of turkey pumpkin chili.

Since spicy pumpkin soup is in my list of favorite soups, I thought I’d try it out.

A new twist on classic chili, this turkey pumpkin soup has a great mix of flavors – using ground turkey meat and canned pumpkin.

And, the best part? It’s so very quick and easy to make! The only thing you need to chop is the onions.;)

Best Ever Turkey Pumpkin Chili in a bowl with soup garnishes of greek yogurt, grated cheese, and crispy tortilla strips.

Turkey Pumpkin Chili Recipe

Ingredients you’ll need for this soup recipe:

ingredients for turkey pumpking chilir
This turkey pumpkin chili recipe doesn’t require much chopping – only the onions!;)
  • Olive oil – To help get the onions sauteing.
  • Diced onion
  • Fresh, minced garlic – or garlic powder could be subsitutued if you don’t have fresh on hand.
  • salt and pepper to taste
  • Ground turkey – Or ground chicken could be substituted if you prefer.
  • Chicken broth – I use OXO chicken broth powder mixed with water, or you can use pre-made chicken broth.
  • Rotel Original – I used 2 cans of Rotel for this recipe, because I was all out of diced tomatoes. It was delicious! However, if you don’t have any Rotel in your pantry, diced tomatoes could be used.
  • Canned pumpkin – NOT pumpkin pie filling!
  • White beans – Black beans or red kidney beans could be used instead of white beans for a slightly different flavor.
  • Chili powder, cumin, paprika, and cayenne pepper (optional) – The beauty of this chili recipe is that you can customize the spiciness of it for your preference. Like it burn-your-lips spicy? Add some more cayenne. If you don’t want it as spicy, you can omit the cayenne all together!

The actual amounts of each ingredient are listed in the printable recipe card below.

Step by step instructions

Step 1: Heat up 1 tablespoon olive oil in a large stock pot. Once it is hot, add in the diced onion and saute until it starts to turn clear – about 2 minutes. Add in the minced garlic and saute for one more minute, or until onions are translucent. 

Step 2: Add in the ground turkey and break it up with the end of a flipper. Add salt and pepper to taste. Cook and stir until it browns and is fully cooked.

Browned turkey meat and onions in a large stock pot.
Once the turkey and onions are cooked, you just add in the rest of the ingredients and let it simmer.

Step 3: Add in the chicken broth, canned pumpkin, rotel, beans, and spices. Stir and bring to a boil.

Turkey Pumpkin Chili in a large stock pot with a ladle in it.

Step 4: Reduce heat and simmer for about 7 minutes so all the flavours can mix together well.

Bowl of Turkey pumpkin chili
Serve this warm and cozy soup recipe with your favorite toppings.

What do I serve with Turkey Pumpkin Chili?

Turkey pumpkin chili can be served with your favorite soup garnishes. Here are some of our favorites:

  • Oven Baked Tortilla Strips (pictured above)
  • Greek yogurt or sour cream
  • Grated cheese
  • Sprigs of parsley or oregeno

It would also be delicious served with bread machine dinner rolls, homemade biscuits,or cornbread.

Looking for more soup recipes?

Here are some of our favorites:

More Fall Recipes

This post is part of an “All About Fall” blog series I’m doing with my friend Shirley. Be sure to head on over to her post to check out the yummy chicken noodle soup she has simmering at her house!

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5 from 1 vote

Turkey Pumpkin Chili

This warm and comforting soup recipe is a twist on classic chili. Made with ground turkey meat and pumpkin, it can be spiced perfectly to fit your spice level preference!
Print Recipe
Prep Time:5 mins
Cook Time:17 mins
Total Time:22 mins

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 pound ground turkey meat
  • 1 1/2 cups chicken broth
  • 1 19 oz can white or cannellini beans, drained
  • 2 - 9 oz cans original Rotel
  • 1 - 14 oz can pumpkin puree
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional

Instructions

  • Step 1: Heat up 1 tablespoon olive oil in a large stock pot. Once it is hot, add in the diced onion and saute until it starts to turn clear – about 2 minutes. Add in the minced garlic and saute for one more minute, or until onions are transluscient. 
  • Step 2: Add in the ground turkey and break it up with the end of a flipper. Add salt and pepper to taste. Cook and stir until it browns and is fully cooked.
  • Step 3: Add in the chicken broth, canned pumpkin, rotel, beans, and spices. Stir and bring to a boil.
  • Step 4: Reduce heat and simmer for about 7 minutes so all the flavours can mix together well.

Notes

Diced tomatoes can be used in place of Rotel.
Adjust the spices to fit your personal taste.
Top with garnishes such as tortilla strips, grated cheese, plain greek yogurt, and sprigs of parsley or oregeno.
Course: Recipes
Servings: 6
Calories: 324kcal
Author: Rita Joy

Thanks for sharing!

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One Comment

  1. 5 stars
    This recipe is super simple and delicious! Followed the recipe exactly and it came out perfect. Definitely will make this again.

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