Turkey White Bean Pumpkin Chili Recipe

This Turkey White Bean Pumpkin Chili Recipe is hands down one of my favorite cozy meals, especially when the weather starts to turn chilly. The blend of lean ground turkey, creamy white beans, and the subtle sweetness of pumpkin creates a chili that feels hearty without being heavy. You’ll find it’s perfect for when you want comfort food that also feels a little special and nourishing.

When I first tried this recipe, I was surprised by how the pumpkin adds a velvety texture and a unique twist that sets it apart from your typical chili. It’s easy to make in a slow cooker or Instant Pot, making it perfect for busy weeknights or lazy weekends. This Turkey White Bean Pumpkin Chili Recipe is definitely worth trying if you want something different yet reliably delicious.

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Ingredients You’ll Need

I love how these ingredients come together—each brings something important to the table. The white beans add creaminess and fiber, while the pumpkin adds a lovely seasonal depth that pairs beautifully with warm spices.

• Olive oil spray: For lightly coating your pan without adding extra calories or fat.
• Ground turkey: I choose 99% lean for a healthy protein without greasiness.
• Olive oil: Just a small amount to sauté your aromatics perfectly.
• Small onion: Chopped finely, it melts into the chili’s base flavor.
• Garlic cloves: Minced fresh garlic makes a world of difference in flavor.
• Chili powder: This adds classic chili warmth; adjust to your heat preference.
• Bay leaves: A subtle aromatic that deepens the flavor when simmered.
• Cumin: Adds that earthy warmth you crave in chili.
• Oregano: A herbaceous note that balances the spices nicely.
• White northern or navy beans: Rinsed and drained for creaminess and texture.
• Pumpkin puree: Go for a 100% pure pumpkin—homemade if you can!
• Chopped green chile: Adds a gentle heat and bright flavor kick.
• Low sodium chicken broth: Choose a gluten-free option if needed; it keeps the chili moist and flavorful.
• Kosher salt and pepper: To taste, of course, for perfect seasoning.
• Chopped cilantro (or red onion or chives): Fresh garnish options to brighten every bite.
• Greek yogurt or low-fat sour cream: Optional but I love the creaminess it adds as a topping.

Variations

One of the best things about this Turkey White Bean Pumpkin Chili Recipe is how easy it is to customize to your family’s tastes or dietary needs. I’ve tried some tweaks that just make it feel even more ‘me,’ and I encourage you to experiment so it becomes your signature dish too.

• Make it Spicy: I love adding a diced jalapeño or a pinch of cayenne for an extra kick when I’m in the mood.
• Vegetarian Version: Swap the ground turkey for diced mushrooms or extra beans for a meatless chili that still feels hearty.
• Different Beans: Pinto or black beans also work great if that’s what you have on hand.
• Add Sweetness: A drizzle of maple syrup or a handful of diced sweet potatoes balances the spices beautifully during fall.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Sear the Turkey and Build Flavor

I start by heating a skillet over high heat and giving it a quick spray of olive oil. Then I add the ground turkey, breaking it up with a spoon as it cooks to get a nice light browning. This only takes about 5 minutes until the turkey is mostly white—don’t overcook it here since it’ll finish in the slow cooker or Instant Pot. This step really amps up the flavor from the start.

Step 2: Sauté Aromatics and Toast Spices

Next, I add a little olive oil to the pan and toss in chopped onions and minced garlic, sautéing them until soft and fragrant (about 3-4 minutes). Then I sprinkle in the cumin and stir it around for a minute—this toasting step wakes up the spices and brings out their depth. Once everything smells amazing, I transfer it all to the crock pot or Instant Pot.

Step 3: Combine Ingredients and Cook Low and Slow

Into the pot go the rinsed beans, creamy pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and bay leaves. For slow cooking, I cover and set it on high for 4 hours or low for 8 hours—the flavors deepen beautifully. If using the Instant Pot, I seal it and cook on high pressure for 25 minutes with a natural release, which locks in all the wonderful flavors in a fraction of the time.

Step 4: Final Touches and Serving

Once the cooking is done, I fish out the bay leaves and taste to adjust seasoning with salt and pepper. That’s the perfect moment to make sure the heat and flavors are just right. Then serve it up hot with your favorite garnishes and watch it disappear fast!

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

I’m a huge fan of topping this chili with chopped fresh cilantro and a dollop of Greek yogurt for creaminess without the heaviness of sour cream. Sometimes I add finely chopped red onion or a sprinkle of sharp chives for a burst of freshness and a little crunch that contrasts perfectly with the smooth texture.

Side Dishes

My go-to sides are always a crusty whole grain bread or a warm corn tortilla to scoop up every last bite. A simple green salad with a tangy vinaigrette also balances the richness of the chili wonderfully.

Creative Ways to Present

For a cozy dinner party, I’ve served this chili in mini Halloween-themed pumpkin bowls or bread bowls—guests loved the festive vibe! If you’re making it for meal prep, layering it in mason jars with toppings on the side looks super inviting and keeps things fresh.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge for up to 4 days. It tastes fantastic reheated and the flavors actually deepen overnight, so if you’re meal prepping, you’re in for a treat!

Freezing

This chili freezes beautifully—just portion it into freezer-safe containers or heavy-duty bags. When I’ve needed a quick meal, pulling a frozen portion out the night before to thaw in the fridge has saved me so much time.

Reheating

When reheating, I warm it gently on the stovetop over medium heat, stirring occasionally. If it gets too thick, a splash of broth or water loosens it up nicely without diluting the flavors.

FAQs

Final Thoughts

Honestly, this Turkey White Bean Pumpkin Chili Recipe is one of those dishes I keep coming back to because it’s both comforting and a little unexpected. It hits the spot on chilly evenings but doesn’t feel heavy or boring. I really hope you give it a try—you’ll love how simple it is to make and customize for your own taste. Trust me, once you do, it might just become your new go-to chili too!

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