If you’re anything like me, you adore a chili that’s not just hearty but also brings a unique twist to the table. This Turkey White Bean Pumpkin Chili Recipe does exactly that! It’s cozy, full of warm spices, and that hint of pumpkin makes it feel just right for cool fall evenings or any time you want a comforting, nourishing meal.
What really makes this recipe stand out — and why my family can’t get enough of it — is the balance of flavors. The lean turkey keeps it lighter than traditional beef chili, while the white beans and pumpkin add creaminess and subtle sweetness that’s unexpected, but oh-so-delicious. Trust me, once you try this Turkey White Bean Pumpkin Chili Recipe, it’ll quickly become your go-to comfort food.
Why You’ll Love This Recipe
- Flavor-packed and nutritious: Lean turkey combined with white beans and pumpkin creates a rich, balanced chili that’s full of protein and fiber.
- Perfect for meal prep: It stores beautifully, so you can make a big batch and enjoy healthy leftovers throughout the week.
- Kid-friendly and adaptable: Mild spices and creamy pumpkin make it approachable, but you can easily adjust the heat for your taste.
- Versatile cooking methods: Whether you use a slow cooker, pressure cooker, or stovetop, this recipe fits your schedule.
Ingredients You’ll Need
These ingredients come together in harmony, mixing lean protein with wholesome beans and the subtle earthiness of pumpkin. I always suggest grabbing good quality ground turkey and real pumpkin puree (not pie filling!) for the best results.
- Olive oil spray: Helps brown the turkey without adding too much fat.
- Ground turkey: Lean and mild, it’s the star protein in this chili.
- Olive oil: For sautéing the veggies to bring out their sweetness.
- Small onion: Adds a nice aromatic base—chopped finely for even cooking.
- Garlic cloves: Freshly minced garlic amps up the savory depth.
- Chili powder: Starts the warming spice profile; adjust to your heat preference.
- Bay leaves: They’ll infuse a subtle herbal note throughout the cooking process.
- Cumin: Earthy and slightly smoky, this is essential in any chili.
- Oregano: Brings a Mediterranean touch that complements the other spices.
- White beans (northern or navy): These creamy beans add texture and fiber.
- Pumpkin puree: Not pie filling—just pure pumpkin for body and subtle sweetness.
- Chopped green chiles: Mild heat and a nice bite that lifts the chili.
- Low sodium chicken broth: Keeps it flavorful without too much salt.
- Kosher salt and pepper: To perfectly season the chili to your taste.
- Chopped cilantro (or red onion/chives): Fresh toppings add brightness at serving.
- Greek yogurt or low-fat sour cream (optional): For creamy, cooling garnish if you like.
Variations
One of the things I love about this Turkey White Bean Pumpkin Chili Recipe is how easy it is to personalize. I encourage you to play around with the spices or add other veggies to make it your own.
- Spicy kick: When I want more heat, I swap regular chili powder for chipotle chili powder—it adds a smoky depth that’s addictive.
- Vegetarian version: Skip the turkey and add extra beans or chopped mushrooms for a satisfying plant-based meal.
- Seasonal veggies: Roasted sweet potatoes or diced carrots work beautifully stirred in for extra heartiness.
- Slow cooker vs. pressure cooker: I’ve found both methods deliver excellent flavor, so choose based on your time and preference.
How to Make Turkey White Bean Pumpkin Chili Recipe
Step 1: Brown the Turkey to Build Flavor
Start by heating a large skillet over high heat and giving it a light spray of olive oil. Toss in the ground turkey, breaking it up with your spoon as it browns evenly. This should take about 5 minutes until the meat looks completely white with no more pink bits. Browning the turkey well is key to locking in flavor before transferring it to your slow cooker or pressure cooker.
Step 2: Sauté Aromatics and Spices
In the same skillet, add a drizzle of olive oil, then toss in finely chopped onion and minced garlic. Sauté this mix for about 3 to 4 minutes until the onions soften and become translucent. Then sprinkle in the cumin and continue cooking for another minute to toast those spices—this step really brings out the chili’s warmth. Once ready, transfer everything into your cooking vessel with the browned turkey.
Step 3: Combine the Core Ingredients and Simmer
Add your rinsed white beans, pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and bay leaves to the pot. Give everything a gentle stir to combine. If using a slow cooker, cover and cook on high for 4 hours or low for 8 hours. For a pressure cooker, seal and cook on high pressure for 25 minutes with a natural release. This simmering time lets the flavors meld into a rich and cozy chili you’ll love spooning up.
Step 4: Final Touches and Seasoning
Before serving, remove the bay leaves and give the chili a taste. Adjust the salt, pepper, or chili powder to suit your preferences. Adding fresh chopped cilantro or a dollop of Greek yogurt on top adds a wonderful fresh and creamy contrast. This step is where you make it perfectly yours.
Pro Tips for Making Turkey White Bean Pumpkin Chili Recipe
- Don’t skip the browning: Browning the turkey separately before slow cooking really packs in richer flavor and better texture.
- Toast your spices: Sautéing spices like cumin in the onion and garlic mix releases their essential oils for a more aromatic chili.
- Pumpkin puree choice matters: Always use pure pumpkin, not pie filling, to avoid added sugars and spices that don’t belong in chili.
- Adjust thickness as needed: If your chili gets too thick, stir in extra broth or water and reheat gently.
How to Serve Turkey White Bean Pumpkin Chili Recipe
Garnishes
My absolute favorite garnishes for this chili are chopped fresh cilantro, a sprinkle of red onion for crunch, and a spoonful of Greek yogurt to mellow the spices. Sometimes I swap in chopped chives if I’m out of cilantro—that oniony freshness works perfectly, too.
Side Dishes
I love pairing this chili with crusty bread or cornbread to soak up every last bite. A crisp green salad or roasted veggies on the side round out the meal nicely without adding heaviness.
Creative Ways to Present
For a fun twist at gatherings, I’ve served this chili over baked sweet potatoes topped with a swirl of yogurt and fresh herbs. It makes a colorful, comforting presentation that guests rave about.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover chili in airtight containers in the fridge for up to 4 days. This recipe actually tastes better after a day because the flavors deepen, so leftovers are a win in my book.
Freezing
It freezes beautifully! I portion it out into freezer-safe containers or bags, label them with the date, and it lasts for about 3 months. When I’m ready to eat, I thaw it overnight in the fridge.
Reheating
To reheat, I gently warm the chili on the stovetop over low heat, stirring occasionally. Adding a splash of broth or water helps maintain the perfect chili consistency without drying it out.
FAQs
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Can I use canned beans instead of dried beans for this chili?
Yes! I use canned white northern or navy beans in this Turkey White Bean Pumpkin Chili Recipe because they speed up the cooking process and offer consistent texture. Just be sure to rinse and drain them well to reduce excess sodium and improve flavor.
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Is pumpkin puree necessary, or can I substitute something else?
Pumpkin puree adds a subtle sweetness and creamy body that’s key to this chili’s unique flavor. While you could substitute butternut squash puree or sweet potato puree, keep in mind the flavor and texture will be slightly different, but still delicious!
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How can I make this recipe spicier?
If you love spice like I do, adding chipotle chili powder or a diced jalapeño when sautéing the onions ups the heat and adds smoky complexity. Just start with a small amount and adjust to your liking.
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Can this chili be made vegetarian or vegan?
Absolutely! Simply omit the turkey and add extra beans or hearty vegetables like mushrooms or zucchini. Use vegetable broth instead of chicken broth, and swap out yogurt toppings for plant-based options.
Final Thoughts
This Turkey White Bean Pumpkin Chili Recipe has become one of my all-time favorites because it’s not only comforting and delicious, but it also feels a bit special with that pumpkin twist. It’s perfect for chilly nights or when you need a nutritious, satisfying meal that comes together with minimal fuss. I really hope you give it a try—you might be surprised how easy it is to keep coming back to it as your new chili staple!
Print
Turkey White Bean Pumpkin Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 9 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Turkey White Bean Pumpkin Chili is a hearty and nutritious dish combining lean ground turkey, white beans, and pumpkin puree for a unique twist on classic chili. Rich in protein and fiber, it offers comforting warmth and depth of flavor from spices like cumin, oregano, and chili powder. Perfect for cooler days, it can be prepared in a slow cooker or pressure cooker for convenience.
Ingredients
Meat and Oil
- Olive oil spray
- 2 lbs 99% lean ground turkey
- 1/2 teaspoon olive oil
Vegetables and Aromatics
- 1 small onion, chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon chili powder (to taste)
- 2 bay leaves
- 1 1/2 tablespoons cumin
- 1 teaspoon oregano
- Kosher salt and pepper to taste
Beans and Pumpkin
- 2 (15 oz) cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree (or homemade)
- 4.5 oz can chopped green chile
Liquids
- 2 cups low sodium chicken broth (check labels for GF)
Toppings (Optional)
- Chopped cilantro, red onion, or chives
- Greek yogurt or low-fat sour cream
Instructions
- Cook the turkey: Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and cook, breaking it up with a spoon until it turns white and is no longer pink, about 5 minutes. Transfer the cooked turkey to your slow cooker or set aside if using the pressure cooker method.
- Sauté aromatics: Add 1/2 teaspoon olive oil to the skillet, then add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Stir in the cumin and cook for an additional minute. Transfer these aromatics to the slow cooker or return to the pan with the turkey if pressure cooking.
- Add remaining ingredients: Into the cooking vessel, add the rinsed and drained white beans, pumpkin puree, chopped green chile, low sodium chicken broth, chili powder, oregano, and bay leaves. Stir to combine well.
- Cooking: Slow Cooker: Cover and cook on high for 4 hours or on low for 8 hours until flavors meld and chili is heated through.
Pressure Cooker/Instant Pot: Seal the pressure cooker and cook on high pressure for 25 minutes. Allow a natural pressure release before opening. - Finishing: Remove the bay leaves. Taste and adjust seasoning with kosher salt and pepper as needed before serving.
- Serve and garnish: Spoon chili into bowls and top with chopped cilantro, red onion or chives, and a dollop of Greek yogurt or low-fat sour cream if desired. Enjoy this comforting and nutritious chili warm.
Notes
- To add more heat and a smoky flavor, incorporate chipotle chili powder.
- This chili can be made on the stovetop in a heavy pot or Dutch oven; simmer on low for about 1 hour, stirring occasionally.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 273 kcal
- Sugar: 2.5 g
- Sodium: 499 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 12 g
- Protein: 32 g
- Cholesterol: 65 mg
