Turkey White Bean Pumpkin Chili Recipe

I absolutely love how this Turkey White Bean Pumpkin Chili Recipe comes together—it’s like a warm, hearty hug in a bowl. The combination of lean turkey, creamy white beans, and comforting pumpkin puree creates a chili that’s both satisfying and surprisingly wholesome, perfect for cozy fall evenings or anytime you crave something nourishing and flavorful.

When I first tried this recipe, I was amazed at how the pumpkin adds a subtle sweetness and creaminess without overpowering the classic chili spices. Plus, it’s incredibly easy to throw together, especially if you use a slow cooker or pressure cooker. You’ll find that it’s a fantastic way to enjoy a twist on chili that’s both nutritious and delicious!

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Ingredients You’ll Need

Every ingredient in this Turkey White Bean Pumpkin Chili Recipe brings something special to the table—together, they balance hearty protein, creamy texture, and warming spices perfectly. When shopping, look for the best-quality lean turkey and pure pumpkin puree for the richest flavor.

• Olive oil spray: Helps cook the meat without adding too much fat.
• 99% lean ground turkey: The lean protein base keeps this chili light and filling.
• Olive oil: For sautéing the onions and garlic to develop flavor.
• Small onion: Adds sweetness and depth when cooked down.
• Garlic cloves: Minced fresh garlic really makes a difference in aroma.
• Chili powder: Adjust according to your heat preference—start light, add more if you like spice.
• Bay leaves: For subtle herbal notes; remember to remove before serving!
• Cumin: This warm spice ties everything together beautifully.
• Oregano: Adds an earthy hint that plays well with the chili flavors.
• White northern or navy beans: Rinsed and drained to keep the chili creamy but not starchy.
• Pumpkin puree: The secret ingredient that adds unique creaminess and slight sweetness.
• Chopped green chiles: Adds a mild kick and brightens the savory profile.
• Low sodium chicken broth: For moisture and to keep the sodium balanced—you can use gluten-free if needed.
• Kosher salt and pepper: To season precisely to your taste.
• Chopped cilantro, red onion, or chives: Fresh toppings that add a pop of color and brightness.
• Greek yogurt or low-fat sour cream (optional): Adds creamy tang as a perfect finishing touch.

Variations

I’ve had lots of fun tweaking the Turkey White Bean Pumpkin Chili Recipe depending on the season or what’s in my pantry. You can easily make it your own with a few swaps or additions—don’t be shy about making it your signature chili!

• Spicy kick: I love adding chipotle chili powder for a smoky heat when I want a bit more fire.
• Veggie boost: Sometimes I stir in chopped bell peppers or carrots for extra texture and nutrition.
• Vegetarian version: Swap ground turkey with hearty mushrooms or lentils—they soak up flavor beautifully.
• Make it smoky: A dash of smoked paprika or even a splash of liquid smoke turns this into a fall favorite.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Brown the Turkey

Heat a large skillet over high heat and give it a light spray of olive oil. Add the ground turkey, breaking it up as it cooks until fully white and no longer pink—about 5 minutes. This step is key for developing flavor, so don’t rush it! Once browned, transfer the turkey to your slow cooker or set it aside if using the stovetop or pressure cooker.

Step 2: Sauté Aromatics

In the same skillet, add a bit of olive oil and toss in the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onions soften and start turning translucent. Then sprinkle in the cumin and cook for another minute to toast the spices—it really wakes up their aroma. Transfer this fragrant mixture to your slow cooker or return it to your pot with the turkey if you’re using another cooking method.

Step 3: Combine and Cook

Add the rinsed white beans, pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and bay leaves to your cooking vessel. Stir everything to combine well, then cover and cook on high for 4 hours or low for 8 hours in the slow cooker. If you’re using a pressure cooker, cook on high pressure for 25 minutes and allow for a natural release. The longer cooking time allows the flavors to meld perfectly.

Step 4: Finish and Season

Once cooked, remove the bay leaves and give the chili a taste. Adjust salt, pepper, or chili powder to your liking. I sometimes like to add a little extra cumin or a pinch more chili powder for depth. Now you’re ready to serve and enjoy!

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

I always top this chili with some freshly chopped cilantro—it adds a lovely freshness that balances the warmth of the spices. Red onion or finely sliced chives give a bit of crunch and color contrast. For a creamy touch, a dollop of Greek yogurt or low-fat sour cream is my go-to; it cools down the spice and adds richness without weighing you down.

Side Dishes

This chili pairs beautifully with warm cornbread or a crusty piece of sourdough bread to soak up every bit of that delicious sauce. For a lighter side, I like a crisp green salad with a tangy vinaigrette—something to contrast the hearty chili. Roasted sweet potatoes are also wonderful if you’re craving extra seasonal vibes.

Creative Ways to Present

For a special occasion, I’ve served this Turkey White Bean Pumpkin Chili Recipe in mini pumpkin bowls—just hollow out a small pumpkin, roast it slightly, and ladle the chili inside. It’s a stunning presentation that gets rave reviews and makes the meal feel festive. I also like layering chili with tortilla chips and shredded cheese in a casserole dish, then baking it for a chili pie twist!

Make Ahead and Storage

Storing Leftovers

After dinner, I let the leftover chili cool completely before transferring it to airtight containers. Stored in the fridge, it stays fresh for up to 4 days—enough time for a couple of quick lunches or dinners. The flavors actually deepen overnight, so the next day’s chili tastes even better!

Freezing

I’ve frozen this chili many times with great results. I portion it out into freezer-safe containers or heavy-duty zip-top bags and it keeps well for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To reheat, I like warming the chili slowly on the stovetop over medium-low heat—stirring occasionally to prevent sticking and to blend the flavors back together. If it seems a bit thick after refrigeration, just add a splash of broth or water and it loosens up perfectly without losing any taste.

FAQs

Final Thoughts

Honestly, this Turkey White Bean Pumpkin Chili Recipe has become one of my go-to comfort meals, especially when the weather starts to cool down. It’s healthy, hearty, and just a little unexpected thanks to the pumpkin spicing things up. I hope you’ll enjoy making it as much as I do—it’s the kind of recipe that feels like a warm kitchen chat with a friend, filled with cozy flavors and easy, satisfying cooking.

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