Sharing a favorite turkey pumpkin chili today! My White Bean and Turkey Pumpkin Chili is perfect during this soup season! Your guests will love this one!
Turkey Pumpkin Chili
This pumpkin chili is hearty, flavorful and perfect for soup season! So good with crusty bread for dipping and a side salad. If you still have leftover Thanksgiving turkey or even if you don’t chicken works great too, you’ve got to make my chili this week. It’s comfort food in a bowl. Don’t be afraid of the pumpkin, it makes the chili thick and perfectly flavorful. I promise it doesn’t taste like pumpkin pie 🙂
Try my Weeknight Chili Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
You’ll start by sauteeing your veggies until softened, about 10 minutes.
How To Make Pumpkin Chili
- Heat oil in a large dutch oven or soup pot over medium heat. Saute onion, carrots and celery for about 10 minutes, until slightly softened. Stir in garlic and cook for an additional minute. Stir in cooked turkey or chicken, chicken broth, cream, pumpkin, beans, salt, pepper, garlic salt and cumin. Cook and stir until hot, about 15 minutes then reduce heat to a simmer. Simmer on very low until ready to serve.
Add your leftover turkey or chicken breast.
Stir in your chicken broth.
Stir in your pumpkin puree and a touch of cream is optional 🙂
Season with salt, pepper, garlic salt and ground cumin and let simmer until ready to serve! Simple and delicious.
White Bean and Turkey Pumpkin Chili
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 teaspoons minced garlic
- 3 cups cooked shredded turkey or chicken
- 32 ounces reduced sodium chicken broth
- 15 ounce can pumpkin puree
- 1/4 cup heavy cream optional
- 2 15 ounce cans drained white beans
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
- 2 teaspoons ground cumin
Instructions
- Heat oil in a large dutch oven or soup pot over medium heat. Saute onion, carrots and celery for about 10 minutes, until slightly softened. Stir in garlic and cook for an additional minute. Stir in cooked turkey or chicken, chicken broth, cream, pumpkin, beans, salt, pepper, garlic salt and cumin. Cook and stir until hot, about 15 minutes then reduce heat to a simmer. Simmer on very low until ready to serve.