Turkey White Bean Pumpkin Chili Recipe

I absolutely love this Turkey White Bean Pumpkin Chili Recipe because it’s that perfect bowl of cozy comfort that you can feel good about eating. It combines lean ground turkey with creamy pumpkin puree and hearty white beans for a chili that’s super satisfying without feeling heavy. Whenever the weather starts to chill or you just want something warm and wholesome, this recipe really shines.

You’ll find that the pumpkin adds a subtle sweetness and thickness that balances beautifully with the savory spices and green chiles. When I first tried this chili, I was surprised by how well the flavors meld together, making every spoonful rich and complex. Plus, it’s a great way to sneak in some extra nutrition — pumpkin puree packs a punch of vitamins and fiber, which your body will definitely thank you for.

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Ingredients You’ll Need

All the ingredients for this Turkey White Bean Pumpkin Chili Recipe come together in a way that balances savory spices with creamy texture and mild heat. Here are some tips to keep in mind when shopping: look for 99% lean ground turkey to keep it light, and opt for canned pumpkin puree (not pumpkin pie filling) for the best flavor.

• Olive oil spray: For a light, even coating when sautéing without extra calories.
• Ground turkey (99% lean): This keeps the chili lean but still flavorful and protein-rich.
• Olive oil: Needed for sautéing onions and garlic, adds a nice depth of flavor.
• Small onion: Adds sweetness and texture when sautéed.
• Garlic cloves: Garlic is essential for that warm, inviting aroma and punch of flavor.
• Chili powder: Adjust to your spice preference; this is where the chili heat starts.
• Bay leaves: Adds subtle herbal notes that elevate the chili.
• Cumin: Gives the chili that classic earthy warmth.
• Oregano: For a touch of herbal brightness.
• White beans (northern or navy): These beans are creamy and mild, perfect for soaking up flavors.
• Pumpkin puree: Adds body and a slight sweetness, making this chili unique.
• Chopped green chilies: Adds mild heat and a little tang.
• Low sodium chicken broth: Adds moisture and depth without overwhelming the flavors.
• Kosher salt and pepper: Essential for seasoning to taste.
• Chopped cilantro (or red onion/chives): Fresh toppings that add color and bite.
• Greek yogurt or low-fat sour cream (optional): For creamy topping contrasts that balance the spices.

Variations

I love how adaptable this Turkey White Bean Pumpkin Chili Recipe is; it easily bends to your tastes or what you have on hand. Over time, I’ve tweaked it a bit depending on my mood or pantry, and you should definitely feel free to do the same.

• More Heat: I’ve added chipotle chili powder a few times for a smoky, spicy kick that my family absolutely devours.
• Vegetarian version: Swap turkey with extra beans and add some diced sweet potatoes for extra heartiness.
• Different beans: If you don’t have white beans, cannellini or even chickpeas work great.
• Slow Cooker or Instant Pot: I sometimes make this in my Instant Pot when I need it fast, or slow cook for the day when I’m busy but want dinner ready.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Brown the Turkey

Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and break it up with a spoon, cooking until it’s completely white throughout (about 5 minutes). This step is crucial because properly browning the turkey builds rich flavor that your chili needs. Once browned, transfer the turkey to your crock pot or set it aside if using a pressure cooker or stovetop.

Step 2: Sauté Aromatics & Spices

In the same skillet, add a bit of olive oil, then toss in the chopped onions and garlic. Sauté for about 3 to 4 minutes until translucent and fragrant. Sprinkle in the cumin and cook for another minute to toast the spices, which really brings out their earthy aroma. Once done, transfer this mixture to your cooking vessel, combining it with the turkey.

Step 3: Add Remaining Ingredients & Cook

Now add the rinsed white beans, pumpkin puree, chopped green chiles, low sodium chicken broth, chili powder, oregano, and bay leaves. Stir everything together until well mixed. Cover and cook on high for 4 hours or low for 8 hours in a slow cooker. If you’re using an Instant Pot, seal and pressure cook on high for 25 minutes with a natural release afterward. The slow simmer really thickens the chili and lets the flavors blend just right.

Step 4: Final Touches and Serve

Before serving, remove the bay leaves and taste the chili — add salt and pepper as needed. I always like to sprinkle fresh chopped cilantro or red onion on top, and sometimes a dollop of Greek yogurt or sour cream for creaminess. This chili is delicious straight up or dressed with your favorite garnishes.

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

I love topping this chili with a handful of fresh cilantro for brightness and a sprinkle of finely diced red onion or chives for a little crunch. A dollop of Greek yogurt or sour cream adds a creamy contrast to the warm spices, balancing the flavors beautifully. If you like a little heat, a few drops of your favorite hot sauce are always welcome on my bowl.

Side Dishes

My go-to sides with this chili are simple and comforting — warm cornbread slathered with butter or crusty whole grain bread for dipping. Sometimes I serve it alongside a crisp green salad to add freshness and texture. Roasted sweet potatoes or a light quinoa pilaf work great if you want something a bit more substantial.

Creative Ways to Present

For special occasions, I like serving the Turkey White Bean Pumpkin Chili Recipe in mini pumpkin bowls — it’s festive and adds a fun touch. Another favorite is layering the chili over baked sweet potatoes with a sprinkle of cheese and fresh herbs on top. Offering a variety of toppings on the side lets guests customize their bowls, which is always a hit at gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge where they keep beautifully for up to 4 days. The flavors actually deepen overnight, making the chili even tastier the next day. When reheating, I add a splash of broth or water to loosen it up if it thickened too much.

Freezing

This turkey chili freezes like a dream — just portion it into freezer-safe containers or bags and label them. I find it freezes well for up to 3 months without losing flavor or texture, which is perfect for meal prepping on busy weeks.

Reheating

I thaw frozen portions in the fridge overnight and reheat gently on the stovetop over medium heat, stirring frequently. This keeps the beans tender and prevents the pumpkin from separating. In a pinch, the microwave works too — just cover and heat in short bursts, stirring in between.

FAQs

Final Thoughts

This Turkey White Bean Pumpkin Chili Recipe has become a staple in my kitchen because it’s both nourishing and comforting with flavors that always feel new thanks to the pumpkin twist. It’s the kind of recipe that you can trust to please a crowd yet still feel special enough for a quiet night in. I hope you give it a try and find it as enjoyable and easy as I do—there’s something truly heartwarming about this bowl of chili that makes it a keeper for me, and I’m sure it will be for you too.

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