Mother and daughter duo, Shanna (left) and Maelee (right) McCarron.

Mo’ Soup for You! Turkey Pumpkin Chili
Recipe by Invictus Member Shanna McCarron

*Editor’s note:
Shanna is one of our happiest members and is a regular at our Point Loma location’s 7pm class along with her high school aged daughter, Maelee. They attend class together as a way to spend healthy, quality time with each other. Even though Shanna has been battling a hip injury lately, she hasn’t let it stop her from getting in her workouts. When she’s with us at the gym, she trains smartly, working around the injury with modifications and substitutions (which are usually harder than the prescribed workout) and spends extra time taking care of her hip so that it will heal. She and Maelee bring such a positive vibe to our group and we are excited to introduce her to you by featuring her favorite soup recipe so that you have some fresh ideas of how to use up all that turkey.

“This chili is a family favorite and a great way to utilize leftover turkey. It is a thick chili so feel free to add more water or sauce if you prefer. It’s also good in a lettuce wrap as a ‘grain free’ taco. And it freezes well!”

– 1 cup chopped onion
– 4-5 cloves of garlic chopped
– 2 tbs extra virgin olive oil
– 3 lbs ground turkey or your left overs. If you don’t have a lot of leftover turkey you could do 2lbs of ground and what’s left of turkey.
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 cans diced tomatoes
– 48oz tomato purée or sauce
– 1 15 oz can pumpkin purée
– 2 tsp paprika
– 1/3 cup chili powder
– 1/4 cup cumin ground
– 1 tsp pumpkin pie spice
– 2 carrots chopped
– 2 celery stalks chopped

– Cilantro
– Green onions
– Pumpkin seeds


In a large stock pot, sauté onion and garlic in the olive oil for 2-3 minutes.

Add the carrots and celery and sauté 2-3 minutes.

Add the ground turkey and break up into small pieces. (If you are adding leftover turkey you can wait and add it last.)

Add salt and pepper.

Sauté until the meat turns brown on outside. It’s ok if it’s still a little pink inside.

Add the can of diced tomatoes (don’t drain), tomato sauce and pumpkin. Stir and mix it together well.

Stir in all remaining spices.

Add the “leftover ” turkey if using.

Simmer for 20- 30 minutes. If too thick you can add water.

Taste and and add more spice if you like.

Top with green onions, cilantro, pumpkin seeds and enjoy!

Makes 8 servings

We’ll be sharing soup recipes throughout the winter and would love for you to share your favorites as well! You can submit your recipes to for a chance to see yours posted on this blog! When you submit your recipe, please include a photo of you along with a short paragraph about yourself and why you love this recipe.

Also Check Out…

How to Eat A Plant-Based Diet And Not Die Of Malnutrition

Does Gluten Sensitivity Exist?

Mo’ Soup For You! M’s Bone Broth

Notify me of
Inline Feedbacks
View all comments
Scroll to Top