Turkey White Bean Pumpkin Chili Recipe

I absolutely love sharing this Turkey White Bean Pumpkin Chili Recipe with you because it’s one of those cozy dishes that feels both hearty and healthy at the same time. When the weather starts to chill, this chili warms you up from the inside out, blending the subtle sweetness of pumpkin with the comforting heartiness of turkey and white beans. It’s like a hug in a bowl, especially when you want something nourishing but not too heavy.

You’ll find that this recipe strikes the perfect balance between flavors and textures. The pumpkin adds a smooth creaminess that’s unexpected but totally delicious, while the spices create a rich, lingering warmth. Plus, it’s super easy to make whether you use a slow cooker or an Instant Pot, which means you have dinner ready with minimal fuss and maximum flavor any day of the week.

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Ingredients You’ll Need

The magic of this Turkey White Bean Pumpkin Chili Recipe is in its simple, wholesome ingredients that combine beautifully. Most of these staples are likely already in your pantry, which makes putting this together a breeze any day you’re craving something cozy and satisfying.

• Ground Turkey: I prefer 99% lean for a lighter chili, but it still stays juicy and flavorful when browned properly.
• Olive Oil: Just a tiny bit for sautéing – helps build your flavor base without adding grease.
• Onion: Chopped small to melt seamlessly into the chili, adding natural sweetness.
• Garlic: Minced fresh cloves for that punch of flavor you can’t replace with powders.
• Chili Powder: Adjust to taste for your preferred heat level – I like a gentle warmth.
• Bay Leaves: These subtle aromatics elevate the depth of flavor as the chili simmers.
• Cumin and Oregano: Staples in chili seasoning that bring earthy, herbal notes.
• White Beans (Northern or Navy): Protein-rich and creamy, they soak up all the spicy goodness.
• Pumpkin Puree: This is the secret ingredient – it adds body and a smooth texture without overpowering.
• Green Chilies (canned): A mild heat and tang that brightens the whole dish.
• Low Sodium Chicken Broth: Use a gluten-free option if needed – it’s the perfect liquid base.
• Kosher Salt & Pepper: Essential seasonings to bring it all together.
• Fresh Cilantro, Red Onion, or Chives: Wonderful for topping and adding fresh color and bite.
• Greek Yogurt or Low-fat Sour Cream (optional): A creamy dollop on top adds extra richness and cools the spice.

Variations

I love encouraging friends to make this recipe their own, so don’t hesitate to tweak it based on what you have or your personal preferences. I’ve tried a few twists that work beautifully and make the dish feel fresh every time.

• Spicy Kick: I once added chipotle peppers in adobo sauce instead of green chilies for a smoky heat that my family adored.
• Vegetarian Swap: Simply swap turkey for extra beans or cooked lentils and add a bit more spice to keep it hearty and satisfying.
• Seasonal Greens: Stir in chopped kale or spinach toward the end of cooking for a boost of color and nutrients.
• Chunky Veggies: Dice up sweet potatoes and toss them in with the beans for added texture and sweetness.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Brown the Turkey

Heat a large skillet over high heat and spray lightly with olive oil. Add the ground turkey and break it up with your spatula or wooden spoon. Cook until it’s no longer pink, which usually takes about 5 minutes. Don’t rush this step—browning the meat properly adds so much depth to the final flavor. Transfer the cooked turkey to your slow cooker or Instant Pot to keep it warm while you prepare the next steps.

Step 2: Sauté the Aromatics

In the same skillet, add a little olive oil and toss in your chopped onions and minced garlic. Sauté over medium heat for about 3 to 4 minutes until the onions turn translucent and sweet-smelling. Sprinkle in your cumin and let it toast for about a minute—this brings out the spices beautifully. Then transfer this fragrant mixture to the pot with your turkey.

Step 3: Combine Remaining Ingredients & Cook

Add your rinsed and drained white beans, pumpkin puree, chopped green chilies, chicken broth, chili powder, oregano, and bay leaves to the pot. Give everything a gentle stir to combine. If using a slow cooker, cover and set to high for 4 hours or low for 8 hours. For Instant Pot lovers, seal the lid and cook on high pressure for 25 minutes, then let it naturally release. The slow simmer lets all the flavors meld into a rich, hearty chili that’s so satisfying.

Step 4: Final Seasoning and Serving

Once cooking is complete, remove the bay leaves and taste your chili. This is where you can adjust salt, pepper, or add a pinch more chili powder if you want a bit more zing. Serve it up in bowls with fresh chopped cilantro, red onion, or chives on top, along with a dollop of Greek yogurt or sour cream for that extra creamy touch.

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

My absolute favorite garnishes are fresh chopped cilantro and a small handful of finely diced red onion. They add such a fresh brightness that contrasts perfectly with the creamy pumpkin and tender beans. Sometimes I like to serve it with a dollop of Greek yogurt or sour cream—it cuts through the spices and makes every spoonful silky smooth.

Side Dishes

I usually serve this chili with warm, crusty bread or soft corn tortillas to scoop it up. A simple green salad with a tangy vinaigrette balances the richness nicely too. When it’s fall season, roasted sweet potatoes on the side are a perfect comfort-food match.

Creative Ways to Present

For a fun dinner party, I’ve served this chili in mini pumpkin bowls carved out fresh from small pumpkins — it’s a total crowd-pleaser and makes the meal feel extra special. You can also layer the chili in clear mason jars topped with garnishes for an appealing grab-and-go presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where the chili keeps really well for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day—great for easy lunches or quick dinners.

Freezing

This Turkey White Bean Pumpkin Chili Recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty freezer bags and it lasts up to 3 months. When you thaw it, the texture and taste hold up nicely—just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of chicken broth or water to loosen it up. You can also microwave individual portions, just be sure to cover and stir halfway through for even warming.

FAQs

Final Thoughts

This Turkey White Bean Pumpkin Chili Recipe has become one of my go-to meals whenever I want comfort and health wrapped up in one bowl. It’s surprisingly easy to pull together and tastes like you spent hours in the kitchen. I hope you’ll give it a try and find it as delightfully satisfying as my family does — it’s a delicious way to welcome the cozier seasons with open arms.

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