White Bean Pumpkin Turkey Chili (Slow Cooker & Instant Pot) Recipe

Let me tell you about one of my absolute favorite cozy dishes — this White Bean Pumpkin Turkey Chili (Slow Cooker & Instant Pot) Recipe. It’s one of those meals that surprises you with how comforting and flavorful it is, yet it’s surprisingly healthy and easy to throw together. The pumpkin adds this subtle sweetness and creaminess that you wouldn’t expect in chili, balancing the spices and turkey perfectly.

I especially love making this chili on chilly evenings when I want something hearty but not heavy. Whether you’re using a slow cooker for a long, hands-off simmer or your Instant Pot for a quick yet rich dinner, this recipe delivers every time. You’ll find that it’s great for meal prep, freezes beautifully, and your whole family will actually beg for leftovers (something I cherish on busy nights!).

this …

Ingredients You’ll Need

The ingredients combine to create a delicious balance of smoky, savory, and subtly sweet flavors. Most of these pantry staples are easy to find, and I always recommend rinsing the beans well to keep the chili from tasting overly starchy or canned.

• Ground Turkey: I prefer 99% lean to keep the chili healthy but still flavorful and moist.
• Onion: Adds a sweet base flavor—make sure it’s chopped small enough to blend well.
• Garlic: The heart of so many great recipes—mince it fresh for the best aroma.
• Chili Powder: Adjust to your spice level; it’s the main flavor booster here.
• Cumin and Oregano: These warm spices tie the flavors together, giving depth and complexity.
• Bay Leaves: A subtle herbaceous note that mellows the chili beautifully.
• White Beans (Northern or Navy): These creamy beans blend perfectly with the pumpkin, adding texture and protein.
• Pumpkin Puree: Not pumpkin pie filling! This ingredient is key for that rich, creamy body.
• Chopped Green Chilies: Adds a mild kick and freshness—feel free to go hotter if you like!
• Low Sodium Chicken Broth: Essential for moisture and flavor without overpowering the chili.
• Kosher Salt and Pepper: To taste, always taste at the end to avoid oversalting.
• Fresh Cilantro (optional): I love this fresh herb for garnish, but chopped red onion or chives work great too.
• Greek Yogurt or Low-fat Sour Cream (optional): Adds creaminess on top and balances the spices—you’ll want this if you like a cooling touch!

Variations

I love how adaptable this White Bean Pumpkin Turkey Chili (Slow Cooker & Instant Pot) Recipe is—you can easily tweak it based on what you have on hand or your personal taste preferences. I often switch up the beans or add extra veggies based on the season.

• Swap Ground Turkey for Ground Chicken or Beef: I once tried ground chicken and it was just as tender and flavorful, perfect if turkey isn’t your thing.
• Make it Vegetarian: Skip the meat and add extra beans or veggies like bell peppers and zucchini for a comforting meatless chili.
• Spice it Up: Adding a chipotle pepper or a dash of cayenne can give it a nice smoky heat that my family goes crazy for.
• Seasonal Veggies: Stir in some roasted sweet potatoes or carrots to boost sweetness and nutrition, especially in fall and winter.

How to Make White Bean Pumpkin Turkey Chili (Slow Cooker & Instant Pot) Recipe

Step 1: Browning the Turkey and Building Flavor

Start by heating your skillet over medium-high heat and lightly spraying it with olive oil. Add the ground turkey and break it up with your spatula or spoon, cooking until it’s mostly white and cooked through—this usually takes about 5 minutes. Browning the meat first gives the chili a deeper flavor that simmer alone won’t achieve, so don’t rush this step! Once done, transfer the turkey to your slow cooker or Instant Pot bowl to free up your pan for the aromatics.

Step 2: Sauté Onions, Garlic, and Spices

In the same skillet, add a touch more olive oil if needed, then sauté your chopped onions and minced garlic until softened and fragrant—about 3 to 4 minutes. Then sprinkle in cumin and continue to cook for another minute to toast the spices gently. This step layers in the warmth and complexity that makes the chili irresistible. Afterward, transfer everything into the slow cooker or Instant Pot pot with the turkey.

Step 3: Add Beans, Pumpkin, and Seasonings

Now comes the fun part—adding the white beans, pumpkin puree, chopped green chilis, chicken broth, chili powder, oregano, and bay leaves. Give it a gentle stir to combine everything. These ingredients create the silky texture and robust taste that’s so unique in this chili. If you like it a bit spicier, feel free to adjust the chili powder or add a pinch of cayenne here.

Step 4: Cooking Time—Slow Cooker or Instant Pot

If you’re using a slow cooker, cover and cook on high for about 4 hours or on low for 8 hours. The long simmer melds all those flavors wonderfully and tenderizes everything beautifully. For Instant Pot lovers, set it to high pressure and cook for 25 minutes, then naturally release the pressure. This option is a lifesaver when you need this chili in a hurry but don’t want to sacrifice taste.

Step 5: Final Touches and Serving

Once cooked, remove the bay leaves and give the chili a good taste. Adjust salt, pepper, or chili powder as needed—this finishing seasoning makes a big difference! I like to serve it up with a little chopped cilantro and a dollop of Greek yogurt or sour cream on top to add freshness and creaminess. Trust me, these little touches take this chili from great to unforgettable.

How to Serve White Bean Pumpkin Turkey Chili (Slow Cooker & Instant Pot) Recipe

Garnishes

I love topping this chili with fresh chopped cilantro for brightness. Sometimes I add finely diced red onion or chives for a subtle zing. A generous spoonful of Greek yogurt or low-fat sour cream is my go-to if I want to mellow the spice and add creaminess—it’s like a little cooling hug in a bowl!

Side Dishes

This chili pairs beautifully with warm cornbread or a simple green salad for a balanced meal. On busy weeknights, I sometimes just scoop it into baked sweet potatoes for a filling, nutritious dinner. You could also serve it over brown rice or quinoa if you want more heft.

Creative Ways to Present

For a fun twist during a casual gathering, I’ve served this chili in mini pumpkin bowls — talk about ambiance! You can also offer a “build-your-own bowl” setup with toppings like shredded cheese, avocado, green onions, and tortilla chips for a festive touch everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually last me up to 4 days. The flavors deepen overnight, so I recommend making the chili a day ahead if you can—your taste buds will thank you!

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers and label them with the date. When you thaw it, the texture stays solid, and the taste is just as rich. I’ve found that freezing is a real time-saver for busy weeks.

Reheating

To reheat, I gently warm it on the stovetop over low heat with a splash of broth or water to loosen it up if needed. You can also use the microwave, heating in 1-minute bursts and stirring in between so it heats evenly without drying out. Adding a fresh squeeze of lime or a sprinkle of fresh herbs after reheating can brighten the flavors again.

FAQs

Final Thoughts

This White Bean Pumpkin Turkey Chili (Slow Cooker & Instant Pot) Recipe has become a staple in my kitchen because it’s delicious, healthy, and so simple to make. I love sharing this cozy bowl of goodness with my family, and it’s perfect anytime you want a warm meal without fuss. Give it a try—you’ll quickly understand why it’s one of those recipes that keeps getting requested at my table!

Print