This easy turkey pumpkin chili is a cozy, 20-minute soup made with ground turkey, canned pumpkin, Rotel and white beans. The only thing you need to chop is the onion!
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.;)
Ingredients you’ll need for this soup recipe:
Please refer to the printable recipe card at the bottom of this post for exact measurments and instructions.
- 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!
Step by step instructions
1.Brown turkey with onions.
2. Add all of the rest of the ingredients & simmer.
3. Serve 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, cornbread. or dutch oven sourdough bread.
Frequently Asked Questions about Turkey Pumpkin Chili
Can I use leftover turkey instead of ground turkey?
I get asked this a lot, especially after Thanksgiving! Honestly, I prefer to stick with ground turkey for this recipe. Browning the ground turkey with the onions is what gives this chili its hearty texture and flavour, and diced cooked turkey just isn’t the same. If you’d like a swap, ground chicken works beautifully in place of ground turkey.
Does turkey pumpkin chili taste like pumpkin?
Not really! The pumpkin melts right into the broth, making it thick, velvety and a little bit cozy. It doesn’t taste like pumpkin pie at all. Even pumpkin skeptics go back for seconds.
How do I make it less spicy?
Use a can of plain diced tomatoes in place of one or both cans of Rotel, and leave out the cayenne. You can always pass the hot sauce at the table for anyone who likes it burn-your-lips spicy!
Can I use different beans?
Absolutely! I love white beans in this chili, but black beans or red kidney beans work just as well. Use whatever you have in the pantry.
Can I make turkey pumpkin chili in the slow cooker?
You sure can. Brown the turkey and onions on the stovetop first, then add everything to your slow cooker and cook on low for about 4 to 6 hours. It’s perfect for a busy fall day.
Can you freeze turkey pumpkin chili?
Yes! It freezes beautifully. Let it cool, then freeze it in airtight containers for up to 3 months. Thaw it overnight in the fridge and reheat it on the stovetop.
Looking for more soup recipes?
Here are some of our favorites:
- Comforting Chicken Noodle Soup (with a “secret ingredient” to help if you’re feeling under the weather)
- Chicken Gnocchi Soup
- White Chicken Chili Recipe for Slow Cooker
- Creamy Tortellini Soup with Sausage & Spinach
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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Turkey Pumpkin Chili
This warm and comforting soup is a twist on classic chili. Made with ground turkey and pumpkin, you can spice it to match your preferred heat level!
Ingredients
Method
- Step 1: Heat 1 tablespoon olive oil in a large stockpot. Once it’s hot, add the diced onion and sauté until it starts to turn clear, about 2 minutes. Add the minced garlic and sauté for one more minute, until the onions are translucent.
- Step 2: Add the ground turkey and break it up with the edge of a flipper. Season with salt and pepper. Cook and stir until it browns and is fully cooked.
- Step 3: Add the chicken broth, canned pumpkin, Rotel, beans, and spices. Stir and bring to a boil.
- Step 4: Reduce the heat and simmer for at least 7 minutes so the flavors can blend together well.
Notes
Diced tomatoes can be used in place of Rotel. Season to taste, then top with garnishes such as tortilla strips, grated cheese, plain Greek yogurt, and sprigs of parsley or oregano.
Diced tomatoes can be swapped in for Rotel.
Adjust the spices to suit your personal taste.
Top with garnishes such as tortilla strips, grated cheese, plain Greek yogurt, and sprigs of parsley or oregano.
