Ground Turkey Pumpkin Chili Recipe

Try this warm, comforting turkey pumpkin chili—a quick and easy weeknight soup that’s perfect for chilly days.

I love soup recipes, and this turkey pumpkin chili is a delicious new variation I tried when I wanted something different from the usual. It blends the cozy sweetness of pumpkin with the savory, lean flavor of ground turkey for a satisfying, flavorful meal. Best of all, it’s quick to prepare—only the onion needs chopping, and most other ingredients are pantry staples.

Ingredients you’ll need

Below are the ingredients used in this recipe with the measurements included. These make a flavorful pot of chili that serves about 6. Adjust spices to suit your taste.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• Salt and freshly ground black pepper, to taste
• 1 pound ground turkey (you can substitute ground chicken)
• 1 1/2 cups chicken broth
• 2 (9 oz) cans Rotel Original (or 2 cans diced tomatoes with green chiles)
• 1 (14 oz) can pumpkin puree — NOT pumpkin pie filling
• 1 (19 oz) can white or cannellini beans, drained (black beans or kidney beans can be used instead)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional; add more or less to suit your heat preference)

Step-by-step instructions

• Step 1: Heat the olive oil in a large stockpot over medium heat. Add the diced onion and sauté until it becomes translucent, about 2–3 minutes. Add the minced garlic and cook for another minute until fragrant.
• Step 2: Add the ground turkey to the pot. Break it up with a spatula and season with salt and pepper. Cook, stirring occasionally, until the turkey is browned and cooked through.
• Step 3: Stir in the chicken broth, pumpkin puree, Rotel (or diced tomatoes with chiles), drained beans, chili powder, cumin, paprika, and cayenne if using. Mix thoroughly and bring the mixture to a gentle boil.
• Step 4: Reduce the heat and simmer for at least 7 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. If you prefer a thinner chili, add a splash more chicken broth or water and simmer a few minutes longer.

What to serve with Turkey Pumpkin Chili

This chili pairs well with classic garnishes and simple sides. Here are some favorite options to finish the bowl and round out the meal:

• Oven-baked tortilla strips for crunch
• Plain Greek yogurt or sour cream for creaminess
• Grated cheddar or Monterey Jack cheese
• Fresh herbs like parsley or oregano for brightness
• Warm bread such as dinner rolls, biscuits, cornbread, or sourdough for dipping

Notes and variations

• If you don’t have Rotel, use canned diced tomatoes—regular diced tomatoes or fire-roasted tomatoes both work fine.
• Adjust the chili powder, cumin, and cayenne to match your preferred heat level. Omit cayenne for a milder chili.
• For a creamier texture, stir in a splash of heavy cream or coconut milk just before serving.
• This recipe is adaptable: swap the turkey for ground chicken or lean ground beef, or try different beans for variety.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a little broth or water if the chili has thickened. This chili also freezes well—portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving estimate)

Yield: 6 servings. Calories: approximately 324 per serving. Total fat: about 17g; Saturated fat: 4g; Cholesterol: 81mg; Sodium: ~928mg; Carbohydrates: 22g; Fiber: 5g; Sugar: 4g; Protein: 25g. Nutrition values are estimates and will vary based on ingredient brands and portion sizes.

Looking for more soups?

If you enjoy this recipe, you might also like other comforting soups such as Chicken Noodle Soup, Chicken Gnocchi Soup, White Chicken Chili, or a creamy Tortellini Soup with sausage and spinach.

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Turkey Pumpkin Chili

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

This warm, comforting chili is a twist on classic recipes. Made with ground turkey and pumpkin puree, it’s easy to make and can be adjusted for any level of spiciness.

Ingredients

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

Instructions

Step 1: Heat 1 tablespoon olive oil in a large stockpot. Add diced onion and sauté until translucent, about 2–3 minutes. Add garlic and cook one more minute.

Step 2: Add ground turkey, break it apart, and season with salt and pepper. Cook until browned and fully cooked.

Step 3: Stir in chicken broth, pumpkin puree, Rotel, beans, and spices. Bring to a boil.

Step 4: Reduce heat and simmer at least 7 minutes to blend flavors. Adjust seasonings and serve with desired toppings.

Notes

Diced tomatoes can replace Rotel. Adjust spices to taste. Top bowls with tortilla strips, grated cheese, plain Greek yogurt, and fresh herbs.

Nutrition Information (estimate)

Yield: 6 | Serving Size: 1

Calories: 324 · Total Fat: 17g · Saturated Fat: 4g · Cholesterol: 81mg · Sodium: 928mg · Carbohydrates: 22g · Fiber: 5g · Sugar: 4g · Protein: 25g

Nutrition is an estimate and will vary by ingredients and preparation.