If you’re looking for a cozy, nourishing meal that feels like a big warm hug, you’re going to adore this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe. I love how the pumpkin adds a subtle creaminess and depth to the chili without overpowering the other flavors — it’s a twist that really elevates a classic turkey chili. Whether it’s a chilly weeknight or a casual weekend gathering, this recipe always hits the spot and feels just wholesome enough to satisfy both my family and me.
What’s special here is how flexible this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe is. I often use the slow cooker when I want to set it and forget it, but the Instant Pot gives me dinner in a snap when time’s tight. It’s packed with lean turkey and fiber-rich white beans, so you get a protein-and-fiber-packed meal that’s comforting but still light enough to enjoy any time you want to eat clean without sacrificing flavor.
Why You’ll Love This Recipe
- Versatile Cooking Methods: Whether you prefer slow cooking all day or quick Instant Pot magic, this chili adapts perfectly.
- Healthy & Satisfying: Lean turkey and white beans give you protein without heaviness, while the pumpkin adds fiber and creaminess.
- Unique Flavor Twist: Pumpkin in chili might sound unusual, but it balances spices beautifully and gives you a comforting depth.
- Crowd-Pleasing: My family goes crazy for this chili — it’s always a win at get-togethers and weeknight dinners alike.
Ingredients You’ll Need
This White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe comes together with straightforward, wholesome ingredients you likely already love. Each component plays a crucial role in building layers of flavor and keeping the dish balanced, so it’s worth picking quality basics, especially your broth and spices.
- Lean ground turkey: Using 99% lean keeps this chili lighter without sacrificing the protein you want.
- Onion and garlic: They create the classic savory base — don’t skip the sauté step for best flavor release.
- Chili powder, cumin & oregano: The spice trio that makes chili sing — adjust chili powder to your heat preference.
- White northern or navy beans: Rinsed and drained for a creamy texture and that satisfying fiber boost.
- Pumpkin puree: Adds a velvety texture and subtle earthiness; homemade works wonderfully if you have it!
- Chopped green chiles: For a gentle kick and added depth without overwhelming heat.
- Low sodium chicken broth: Check labels for gluten-free options and better control over salt.
- Bay leaves: Throw these in at the start for an herbal undertone.
- Olive oil: Just a touch for sautéing – light flavor and healthy fats.
- Salt, pepper, and cilantro: For seasoning and vibrant fresh topping.
- Greek yogurt or low-fat sour cream (optional): Adds a creamy coolness that cuts through the spices.
Variations
I love playing around with this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe depending on what’s in season or who I’m cooking for. Whether you want to add more heat, swap proteins, or make it vegan, this recipe is so forgiving — perfect for getting creative in the kitchen.
- Spicy Variation: I’ve bumped up the chili powder and added a dash of cayenne for a fiery kick that my heat-loving friends go wild for.
- Vegetarian Version: Swap turkey for extra beans and use vegetable broth — the pumpkin puree keeps it creamy and rich.
- Smoke Flavor: Adding smoked paprika or a bit of chipotle gives this chili a smoky depth that’s incredible with a sprinkle of sharp cheddar.
- Seasonal Twist: Sometimes I toss in diced sweet potatoes or bell peppers for a colorful autumn harvest take on this chili.
How to Make White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
Step 1: Brown the Turkey and Sauté Aromatics
Start by heating a skillet over medium-high heat and lightly spraying it with olive oil. Add the ground turkey, breaking it up with a wooden spoon as it cooks until it’s mostly white and no longer pink—this usually takes about 5 minutes. Transfer the turkey to your slow cooker or set it aside if using the Instant Pot. For the same skillet, add a bit more oil, then toss in your chopped onion and minced garlic. Sauté for 3 to 4 minutes until fragrant and translucent, then sprinkle in the cumin to toast it for an extra minute. This step really brings out those warm, aromatic spice notes that make your chili sing.
Step 2: Combine Everything and Cook
If you’re using the slow cooker, simply add the cooked turkey and aromatics along with the rinsed beans, pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and bay leaves. Give everything a gentle stir, cover, and cook on high for 4 hours or low for 8 hours. The slow simmer lets all those flavors meld perfectly. For Instant Pot lovers, after sautéing the aromatics and turkey, add the beans, pumpkin, chiles, broth, and spices right in the pot. Seal the lid and cook on high pressure for 25 minutes, then let it naturally release—this method captures all the flavors in a fraction of the time.
Step 3: Final Seasoning and Serving
Once cooked, carefully remove the bay leaves and give your chili a taste. Adjust salt and pepper as needed — sometimes I find a little pinch of kosher salt magnifies all the other flavors beautifully. Serve it hot with a sprinkle of fresh chopped cilantro and a dollop of Greek yogurt or sour cream if you like that creamy contrast. I absolutely love how this chili delivers bold flavors and creamy texture without feeling heavy or greasy.
Pro Tips for Making White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
- Brown the Meat Thoroughly: I learned that getting a nice sear on the turkey before slow cooking makes the flavor richer and less “steamed.”
- Don’t Skip Toasting Spices: Sautéing the spices with the onions amplifies the aroma and deepens the flavor — it’s a small step that makes a big difference.
- Adjust Liquid as Needed: Depending on your cooker, check the consistency and add broth or water if it gets too thick — you want it hearty but not dry.
- Use Natural Pressure Release in Instant Pot: This helps the flavors settle and prevents splatter when opening the pot.
How to Serve White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
Garnishes
I always top my bowl of this chili with fresh chopped cilantro — it adds brightness and contrasts beautifully with the warm spices. A spoonful of Greek yogurt or low-fat sour cream is a must-have for me; it cools the palate and blends well with the pumpkin’s natural creaminess. Sometimes I throw on diced red onions or chives for an extra layer of crunch and freshness.
Side Dishes
We like to serve this chili with warm cornbread or crusty whole-grain bread — perfect for mopping up every last bite. I’ve also paired it with a simple green salad dressed with lemon vinaigrette for a lighter meal. During the colder months, roasted sweet potatoes or a medley of steamed veggies complement the hearty chili perfectly.
Creative Ways to Present
For special occasions, I like serving the chili in small, rustic bowls with a sprinkle of toasted pumpkin seeds for crunch and a swirl of sour cream on top. I’ve also ladled it over baked sweet potatoes or used it as a filling for loaded baked potato skins — a fun twist that everyone loved at my last game night.
Make Ahead and Storage
Storing Leftovers
I store leftover chili in airtight containers and keep it in the fridge for up to 4 days. It actually tastes better the next day once the flavors have settled, so I sometimes make a double batch on purpose. Just be sure to cool it down quickly before refrigerating to keep it fresh.
Freezing
This chili freezes beautifully! I portion it into freezer-safe containers or heavy-duty zip bags, making sure to leave room for expansion. From my experience, it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave.
Reheating
To reheat without drying it out, I add a splash of broth or water and warm it slowly over medium heat on the stovetop, stirring occasionally. Microwave works too; just cover and stir halfway through heating. This prevents the beans from becoming too dense and maintains that lovely creamy texture from the pumpkin.
FAQs
-
Can I use canned beans in this recipe?
Yes! Canned white beans work perfectly—just be sure to rinse and drain them well before adding to reduce excess sodium and improve texture.
-
Is pumpkin puree really necessary?
While it might seem unusual, pumpkin puree adds a subtle sweetness and creaminess that balances the chili’s spices beautifully. If you don’t like pumpkin, you can leave it out, but you’ll lose some of the unique texture.
-
Can I make this chili spicy?
Absolutely! Increase the chili powder, add cayenne pepper, or toss in diced jalapeños or more chopped green chiles to kick up the heat to your liking.
-
How do I prevent the chili from burning in the Instant Pot?
Make sure to sauté the meat and aromatics well first and deglaze the pot with broth before sealing the lid. Using enough liquid and not over-thickening the mixture helps prevent the famous Instant Pot “burn” warning.
Final Thoughts
This White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe is one of those meals that feels like a little celebration of home cooking — hearty, nourishing, and full of comforting flavors that stick with you. I always feel proud serving this to friends because it tastes far more complex than the simple ingredients suggest. If you haven’t tried pumpkin in your chili yet, this recipe is a gentle nudge to experiment, and I think you’ll be as surprised as I was by how amazing it turns out. Trust me, once you make this, it’ll quickly become one of your go-to recipes.
Print
White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This White Bean Pumpkin Turkey Chili is a hearty, healthy, and comforting dish perfect for chilly days. Combining lean ground turkey, creamy pumpkin puree, and white beans with robust spices, it offers a nutritious and flavorful meal. Easily made in a slow cooker or Instant Pot, it’s great for meal prep or a cozy family dinner.
Ingredients
Protein and Base
- 2 lbs 99% lean ground turkey
- 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
Vegetables and Aromatics
- 1 small onion, chopped
- 3 garlic cloves, minced
Spices and Herbs
- 1 teaspoon chili powder (to taste)
- 2 bay leaves
- 1 1/2 tbsp cumin
- 1 tsp oregano
- Kosher salt and pepper to taste
Liquids and Oils
- 2 cups low sodium chicken broth (check labels for GF)
- 1/2 teaspoon olive oil
- Olive oil spray
Toppings (Optional)
- Chopped cilantro (or red onion or chives)
- Greek yogurt or low-fat sour cream
Instructions
- Prepare the meat: 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 no longer pink, about 5 minutes. Transfer the cooked turkey to the slow cooker or set aside if using Instant Pot.
- Sauté aromatics: Add olive oil to the skillet, then add chopped onion and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant. Stir in cumin and cook for an additional minute. Transfer this mixture to the slow cooker or add back to the Instant Pot.
- Add remaining ingredients: To the slow cooker or Instant Pot, add the rinsed and drained white beans, pumpkin puree, chopped green chiles, low sodium chicken broth, chili powder, oregano, and bay leaves. Stir well to combine all ingredients.
- Cook the chili: For the slow cooker, cover and cook on high for 4 hours or low for 8 hours. For the Instant Pot, seal the lid and cook on high pressure for 25 minutes, then allow a natural pressure release.
- Finish and serve: Remove the bay leaves, adjust seasoning with kosher salt and pepper to taste. Serve the chili hot, topped with chopped cilantro or red onion/chives, and optional Greek yogurt or low-fat sour cream for creaminess.
Notes
- Using lean turkey makes the chili low in fat and high in protein.
- Pumpkin puree adds a subtle sweetness and creaminess without overpowering the chili flavor.
- Adjust chili powder to your preferred spice level.
- You can substitute ground chicken or lean beef if desired.
- For a vegetarian version, omit turkey and add extra beans or lentils.
- Serve with cornbread or over rice for a complete meal.
- Leftovers reheat well and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 273
- 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: 60 mg
