Turkey White Bean Pumpkin Chili Recipe

I’m so excited to share this Turkey White Bean Pumpkin Chili Recipe with you because it’s one of those cozy, comforting dishes that feels like a warm hug on a chilly day. I love how the pumpkin adds a subtle sweetness and silky texture without overpowering the classic chili flavors. Whether you’re looking for a healthy dinner that’s packed with protein and fiber or just want something different to spice up your weeknight routine, this recipe delivers every time.

When I first tried this recipe, I was amazed at how well the turkey, white beans, and pumpkin all came together to create this rich, hearty chili. It’s perfect for fall or winter, but honestly, I make it year-round because it’s that good. Plus, it’s super easy to prep and can be made in the crockpot, pressure cooker, or stovetop depending on your schedule. The Turkey White Bean Pumpkin Chili Recipe really stands out in my repertoire for taste, nutrition, and simplicity.

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Ingredients You’ll Need

The ingredients in this Turkey White Bean Pumpkin Chili Recipe are straightforward, pantry staples mixed with a few unique items — like pumpkin puree — that really make it shine. Shopping tip: look for low sodium chicken broth to keep control over salt, and if you can, opt for fresh minced garlic for the best flavor.

• Olive oil spray: Helps brown the turkey without adding excess fat.
• 99% lean ground turkey: Lean but still tender, making a healthy chili base.
• Olive oil: For sautéing onions and garlic to bring out their sweetness.
• Small onion (chopped): Adds natural sweetness and depth to the chili.
• Garlic cloves (minced): Garlic is a must for that savory, aromatic flavor.
• Chili powder: Adjust to your heat preference — it’s subtle but essential.
• Bay leaves: Add a warm, herbal undertone once cooked away.
• Cumin: Earthy and slightly smoky, it’s a chili staple.
• Oregano: Provides a hint of herbaceous brightness.
• White northern or navy beans (rinsed and drained): Creamy and full of fiber for that hearty bite.
• Pumpkin puree: Use canned or homemade for that delicious twist and natural creaminess.
• Chopped green chile: Adds mild heat and a little texture.
• Low sodium chicken broth: Liquid base to bring it all together; check labels if you need it gluten-free.
• Kosher salt and pepper: Adjust seasoning to bring out flavors perfectly.
• Chopped cilantro, red onion, or chives: Fresh toppings to brighten the chili just before serving.
• Greek yogurt or low-fat sour cream (optional): Creamy topping to balance out spices.

Variations

I love making this Turkey White Bean Pumpkin Chili Recipe my own depending on what I have in the pantry or how spicy the family feels like eating that day. Don’t hesitate to tweak the spices or swap out ingredients to suit your taste and dietary preferences.

• Add a Smoky Kick: When I want it spicy, I throw in chipotle chili powder, which adds a beautiful smoky flavor plus some heat.
• Vegetarian Version: Substitute turkey with diced butternut squash or additional beans and veggie broth for a meatless option.
• Different Beans: Pinto or black beans can work well if you don’t have northern beans on hand.
• More Veggies: Toss in chopped bell peppers or zucchini for extra texture and nutrition.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Brown the Turkey

Start by heating a large skillet over high heat and spraying it lightly with olive oil. Add the ground turkey and break it up with a spatula, cooking until it’s no longer pink—about 5 minutes. This step builds the base flavor, so don’t rush! Once browned, transfer the turkey to your crockpot or set it aside if using another cooking method.

Step 2: Sauté The Aromatics

In the same skillet, add a splash of olive oil and toss in the chopped onion and minced garlic. Sauté for 3 to 4 minutes until they soften and smell fragrant—this is where the magic starts. Add your cumin and stir in for another minute to toast those spices and coax out their earthiness. Then add this fragrant mixture to your cooking pot with the turkey.

Step 3: Combine Remaining Ingredients and Cook

Add the rinsed and drained white beans, pumpkin puree, chopped green chiles, low sodium chicken broth, chili powder, oregano, and bay leaves to the pot. Give everything a good stir to marry the flavors. If you’re using a slow cooker, cover and set it to high for 4 hours or low for 8 hours. For stovetop, simmer on low for about an hour, stirring occasionally. If you’re using a pressure cooker, cook on high pressure for 25 minutes, then let it release naturally.

Step 4: Finish and Adjust Seasoning

After cooking, remove the bay leaves and taste your chili. This is the moment to add more salt, pepper, or chili powder to suit your preferences. I usually find myself adding a pinch more cumin or chili powder to bring out a deeper warmth. Serve hot, topped with fresh cilantro, some chopped red onion, and a dollop of Greek yogurt or sour cream if you like.

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

I usually top my chili with freshly chopped cilantro for a nice herbal brightness and sometimes a few finely diced red onions or chives for crunch. A dollop of Greek yogurt or low-fat sour cream adds a cooling creaminess that perfectly balances the spices and pumpkin’s sweetness. If you like, a squeeze of fresh lime juice brightens up each bite—even my kids love how it makes everything pop.

Side Dishes

This chili pairs wonderfully with a side of warm cornbread or even simple tortilla chips for dipping. Sometimes I serve it over brown rice or quinoa to turn it into a hearty bowl meal. A crisp green salad or roasted vegetables on the side add freshness and make the meal feel complete without being heavy.

Creative Ways to Present

For special occasions, I like to serve this Turkey White Bean Pumpkin Chili Recipe in mini pumpkin bowls — it’s festive and makes for a beautiful presentation. You can also layer it in clear glass bowls and garnish with colorful toppings like bright red bell peppers, avocado slices, or even crispy tortilla strips for extra texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the chili actually tastes even better the next day as the flavors meld. It keeps well for up to 4 days, making it a great option for meal prep or quick lunches throughout the week.

Freezing

Freezing this chili is super easy — I portion it out into freezer-safe containers or bags, then label with the date. It freezes beautifully for up to 3 months without losing texture or flavor, which is a lifesaver for busy weeks.

Reheating

To reheat, I usually warm it gently on the stovetop over medium-low heat, stirring occasionally to keep it creamy and even. You can also microwave individual portions, but stirring halfway through helps avoid hot spots. If the chili seems thick after refrigeration or freezing, simply add a splash of broth or water to loosen it up.

FAQs

Final Thoughts

This Turkey White Bean Pumpkin Chili Recipe has become a staple for me during the colder months, and honestly, it’s one of those dishes I make when I want something nourishing that also feels a bit special. I hope you give it a try and find yourself reaching for it over and over again, like my family does—especially when you want a chili that’s hearty but still wholesome. Trust me, once you taste that subtle pumpkin sweetness alongside the smoky spices and tender turkey, you’ll be hooked!

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