Turkey White Bean Pumpkin Chili Recipe

I absolutely love how cozy and nutritious this Turkey White Bean Pumpkin Chili Recipe turns out every time I make it. It’s a warm, hearty meal that feels perfect for chilly evenings or when you want something comforting but still packed with healthy ingredients. The addition of pumpkin puree sets this chili apart with a subtle sweetness and creamy texture you just don’t find in your typical chili, making it a family favorite at my house.

Whether you’re cooking for a crowd or meal prepping for the week, this Turkey White Bean Pumpkin Chili Recipe is so forgiving and flexible that it works beautifully in both slow cookers and Instant Pots. You’ll find that the combination of lean turkey, white beans, and spices delivers a satisfying depth of flavor without being heavy, and the pumpkin adds that unexpected seasonal twist that somehow keeps the meal feeling fresh and vibrant.

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Ingredients You’ll Need

These ingredients come together beautifully to create a chili that’s hearty, flavorful, and packed with nutrition. When shopping, look for pumpkin puree with no added spices or sugar—it allows you to control the flavor perfectly.

• Ground turkey: I prefer lean turkey (99%) because it keeps the chili light but still meaty and satisfying.
• Olive oil: Just a little for sautéing to keep things healthy and add richness.
• Onion: Adds sweetness and depth—don’t skip it!
• Garlic: A must-have for that classic hearty chili flavor.
• Chili powder: Adjust the heat to your liking here; it’s where the spice starts.
• Bay leaves: They boost the aroma so beautifully without overpowering the dish.
• Cumin: This warm spice pairs perfectly with the pumpkin and turkey.
• Oregano: Adds an herbal note that rounds out the chili spices elegantly.
• White northern or navy beans: These tender beans soak up all the flavors and provide great texture.
• Pumpkin puree: The star of the show—it’s not just for pie!
• Chopped green chiles: They offer gentle heat and a little bite without overpowering the pumpkin’s subtlety.
• Low sodium chicken broth: Keeps the chili moist and flavorful without too much salt.
• Salt and pepper: To bring everything together perfectly.
• Cilantro, red onion, or chives: Fresh toppings add brightness and texture at serving.
• Greek yogurt or low-fat sour cream: Optional but highly recommended for that creamy cooling contrast.

Variations

One of the things I love about this Turkey White Bean Pumpkin Chili Recipe is how easily you can adjust it to suit your taste or dietary needs. Feel free to experiment with different beans, spice levels, or even the type of meat to make it your own.

• Vegetarian Variation: Swap out turkey for extra beans or add diced sweet potato for a hearty plant-based version I’ve tried before—it’s delicious and filling.
• Spice it Up: Add a pinch of cayenne or use chipotle chiles instead of green chiles for a smoky heat that my family can’t get enough of.
• Seasonal Twist: Throw in diced bell peppers or corn when those are in season for extra color and sweetness.
• Make it Creamier: Stir in a splash of coconut milk for a silky chili variation I discovered that adds a lovely layer of richness.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Brown the turkey

Start by heating a large skillet over medium-high heat and lightly spraying it with olive oil. Add the ground turkey and break it apart with a spatula as it cooks. You’ll want it to turn white with no pink remaining; this should take about 5 minutes. Taking this step slowly and stirring often helps get a nice crumbly texture rather than clumps of meat.

Step 2: Sauté your aromatics and spices

In the same skillet, add a bit more olive oil if needed, then toss in chopped onions and minced garlic cloves. Sauté them until softened and fragrant, about 3-4 minutes. Next, sprinkle in your cumin and cook for an additional minute to let the flavors bloom—this step really infused the whole chili with warm, earthy notes for me.

Step 3: Combine everything in your cooking pot

Transfer the browned turkey, sautéed onion mixture, rinsed white beans, pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and bay leaves into your slow cooker or Instant Pot. Stir it all together gently so you don’t mash the beans too much—this helps keep nice texture in the chili.

Step 4: Cook to perfection

If using a slow cooker, set it to high for 4 hours or low for 8 hours. Instant Pot cooks this dish quickly on high pressure for 25 minutes with a natural release. I love how the slow cooker method fills the house with that cozy aroma, but the Instant Pot is a lifesaver when I’m short on time.

Step 5: Final touches and serving

Before serving, remove the bay leaves and give the chili a taste. Adjust with salt, pepper, or a bit more chili powder if you want an extra kick. I like to serve it with fresh cilantro, chopped red onions, and a dollop of Greek yogurt or sour cream to balance the spices and add creaminess.

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

I typically garnish this chili with chopped fresh cilantro because it adds a bright, herby pop that contrasts beautifully with the creamy pumpkin. Sometimes I throw on finely chopped red onion or chives for extra crunch and color. A spoonful of Greek yogurt or low-fat sour cream on top is my favorite finishing touch—it cools down a little heat and adds richness without making the dish heavy.

Side Dishes

My go-to sides are simple: crusty whole-grain bread or warm cornbread to scoop up every last bit are excellent choices. Sometimes I serve it alongside a fresh green salad with a light vinaigrette to balance the warmth and richness of the chili. For a heartier meal, roasted sweet potatoes or even steamed greens make lovely accompaniments.

Creative Ways to Present

For special occasions or casual dinner parties, I love serving this Turkey White Bean Pumpkin Chili Recipe in small individual bowls garnished with mini grilled cheese dippers or toasted pumpkin seeds sprinkled on top. You could even hollow out a small pumpkin and ladle the chili inside for a festive, seasonal presentation that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge where it keeps beautifully for up to 4 days. I always let it cool to room temperature before refrigerating to avoid moisture buildup. Reheating a portion on the stove with a splash of broth keeps it from drying out.

Freezing

This chili freezes really well, which is great for busy weeks. I portion it into freezer-safe bags or containers and freeze for up to 3 months. When you thaw it, just reheat slowly on the stove to maintain the creamy texture from the pumpkin without it separating.

Reheating

Reheat leftovers gently over medium heat on the stove, stirring often to prevent sticking or burning. If the chili feels too thick, add a little chicken broth or water to loosen it up. Microwave works too—just cover and heat in short bursts, stirring in between to heat evenly.

FAQs

Final Thoughts

When I first stumbled upon this Turkey White Bean Pumpkin Chili Recipe, I never imagined how quickly it would become a staple in my kitchen. It’s one of those recipes you can rely on when you want something nourishing, comforting, and just a little bit different from your usual chili. I hope you enjoy making it as much as I do—it’s one of those dishes that feels like a warm hug in a bowl and keeps everyone coming back for seconds!

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