There’s something about a steaming bowl of White Bean Pumpkin Turkey Chili that just screams fall comfort. Maybe it’s the way the pumpkin puree adds a creamy richness, or how the lean ground turkey keeps it hearty but still light. Or maybe it’s just the joy of having dinner practically cook itself in the slow cooker while you chase after kids, answer emails, or—let’s be honest—sneak a Hallmark movie marathon.
As a mom of three, I live for recipes like this. Quick to prep, wholesome, and crowd-pleasing. And trust me, when a recipe wins over all three of my picky eaters, it earns a permanent spot in my meal rotation.
Table of Contents
Why You’ll Love This White Bean Pumpkin Turkey Chili
- Wholesome & hearty: Packed with lean protein, fiber-rich beans, and nourishing pumpkin.
- Easy to make: Minimal prep, then let your slow cooker or Instant Pot do the heavy lifting.
- Family-friendly: Mild in spice but full of flavor, with plenty of room for toppings.
- Meal-prep approved: Makes a big batch (hello, leftovers!) that reheats beautifully.
What Does White Bean Pumpkin Turkey Chili Taste Like?
Imagine the savory depth of classic chili, but with a slightly creamy, velvety finish from pumpkin puree. The cumin and chili powder give it a warm kick without being overpowering, while the white beans add substance and a subtle nutty flavor. It’s like wrapping yourself in your coziest sweater—but in a bowl.
Ingredients You’ll Need for White Bean Pumpkin Turkey Chili
When it comes to a cozy bowl of White Bean Pumpkin Turkey Chili, the magic really lies in the balance of hearty protein, creamy beans, and warm fall spices. Don’t worry—everything here is simple, pantry-friendly, and easy to find at your local grocery store. Let’s break it down:
- Lean Ground Turkey (2 lbs, 99% lean): Using lean turkey keeps this chili lighter than a beef version, but still incredibly filling. It’s one of my favorite proteins for family dinners, and if you’re a fan, you’ll also love my Ground Turkey Sweet Potato Bake.
- Olive Oil Spray + ½ teaspoon Olive Oil: Just enough to keep everything from sticking and to give the onions and garlic a little shine when sautéing.
- Onion (1 small, chopped): This is the flavor foundation. Go for yellow or white onion—they soften beautifully and add that classic chili aroma.
- Garlic (3 cloves, minced): Fresh is best here. Garlic gives the chili its depth and a touch of savoriness that ties all the spices together.
- Chili Powder (1 teaspoon, or more to taste): The star spice! It brings warmth without overwhelming heat, making this chili kid-friendly but still exciting for adults.
- Bay Leaves (2): These little leaves infuse subtle herbal notes that make the broth taste like it simmered all day.
- Ground Cumin (1 ½ tablespoons): Earthy and smoky, cumin is essential in any chili—it pairs especially well with pumpkin.
- Oregano (1 teaspoon): Adds a gentle herbal undertone that rounds out the spice profile.
- White Beans (Two 15 oz cans, northern or navy, rinsed & drained): Creamy, mild, and protein-rich. White beans not only bulk up the chili but also give it a beautiful thickness when they break down a little during cooking.
- Pumpkin Puree (15 oz can, or homemade): This is the secret ingredient that makes the chili silky and satisfying. Don’t worry—it doesn’t taste like pumpkin pie! Instead, it adds body and subtle sweetness that balances the spices.
- Chopped Green Chiles (4.5 oz can): Mild but tangy, they add just the right kick. If you like extra heat, go for the hot variety.
- Chicken Broth (2 cups, low sodium): The base liquid that ties everything together. If you need it gluten-free, just double-check your label.
- Kosher Salt & Black Pepper: Adjust to taste toward the end so your chili is perfectly seasoned.
- Toppings (optional but highly recommended): Chopped cilantro, scallions, diced red onion, shredded cheddar, jalapeños, or a dollop of Greek yogurt or sour cream. These fresh toppings add color, flavor, and a bit of fun to the table.
This lineup may look simple, but once these ingredients simmer together, you’ll have the coziest pot of White Bean Pumpkin Turkey Chili ready to serve. And trust me—leftovers taste even better the next day.
Step-by-Step Instructions for Making White Bean Pumpkin Turkey Chili
Making this cozy bowl of White Bean Pumpkin Turkey Chili couldn’t be easier, whether you use a slow cooker or an Instant Pot. I’ll walk you through each step with little tips I’ve picked up along the way.
Slow Cooker Method (Perfect for busy weekdays)
Step 1: Brown the Ground Turkey
- Heat a large skillet over medium-high heat and lightly spray with olive oil spray.
- Add the lean ground turkey and cook, breaking it up with a wooden spoon, until it’s no longer pink (about 5 minutes). This step helps build flavor and keeps the chili from tasting flat.
- Once cooked, transfer the turkey into your slow cooker.
Step 2: Sauté the Aromatics
- In the same skillet, drizzle in ½ teaspoon of olive oil.
- Add the chopped onion and minced garlic, cooking for about 3–4 minutes until softened and fragrant.
- Sprinkle in the ground cumin and stir for another minute. This quick sauté blooms the spices, which makes your chili taste like it’s been simmering all day.
- Transfer everything into the slow cooker with the turkey.
Step 3: Add the Remaining Ingredients
- Pour in the white beans, pumpkin puree, green chiles, chicken broth, chili powder, oregano, and bay leaves.
- Give it a good stir so everything is well combined.
Step 4: Let the Slow Cooker Do the Work
- Cover and cook on High for 4 hours or Low for 8 hours, depending on your schedule.
- About 30 minutes before serving, taste and adjust with salt and black pepper.
Step 5: Serve and Enjoy
- Ladle the warm White Bean Pumpkin Turkey Chili into bowls.
- Add your favorite toppings like cilantro, scallions, cheddar cheese, or a dollop of Greek yogurt.
- Serve with baked tortilla chips or crusty bread for dipping.
Instant Pot Method (Quick and hands-off)
Step 1: Cook the Turkey
- Press the Sauté button on your Instant Pot. Spray with a bit of olive oil spray, then add the ground turkey.
- Cook until browned and no longer pink (about 5 minutes). Remove the turkey and set aside.
Step 2: Sauté the Vegetables
- Add the ½ teaspoon of olive oil, then toss in the onions and garlic.
- Sauté for 3–4 minutes until softened, then add the cumin. Stir for 1 minute to release its smoky flavor.
Step 3: Combine Ingredients
- Return the turkey to the pot, then add the white beans, pumpkin puree, green chiles, chicken broth, chili powder, oregano, and bay leaves.
- Stir well to mix everything together.
Step 4: Pressure Cook
- Lock the lid and set the Instant Pot to cook on High Pressure for 25 minutes.
- Allow the pressure to release naturally once cooking is done.
Step 5: Final Seasoning & Serve
- Open the lid, remove the bay leaves, and season with salt and pepper as needed.
- Spoon into bowls and top with fresh herbs, cheese, or yogurt for extra creaminess.
Pro Tip:
This recipe makes a generous batch, perfect for leftovers or freezing. I often freeze half and save it for busy weeks when cooking feels impossible. It’s a lifesaver, just like my Crock Pot Chicken and Gravy Recipe—another family-friendly slow cooker dinner you’ll want to bookmark.
Tips and Tricks for Perfect White Bean Pumpkin Turkey Chili
- Don’t skip the pumpkin: It doesn’t make the chili “pumpkin-y”—it just adds creamy texture and richness.
- Make it creamy: Stir in a dollop of Greek yogurt or cream cheese for a thicker, creamier finish.
- Spice it up: Add a diced jalapeño or extra chili powder if you like more heat.
- Kid-friendly swap: Use mild green chilies or even roasted red peppers for a gentler flavor.
- Freezer-friendly: Cool completely, portion into freezer bags, and freeze for up to 3 months.
Storage
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
FAQs
Can I use ground chicken instead of turkey?
Yes! Ground chicken works perfectly here if that’s what you have on hand.
Can I make this vegetarian?
Definitely—just swap the turkey for extra beans or lentils and use veggie broth.
Is it spicy?
Not at all—it’s mild, but you can always kick it up with jalapeños, cayenne, or hot sauce.
Conclusion
This White Bean Pumpkin Turkey Chili is everything you need in a fall dinner—warm, nourishing, and ridiculously easy. Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something cozy on a crisp night, this recipe delivers. Grab your slow cooker, set it, and let the pumpkin magic happen.
And hey, if your crew loves this one, you might also enjoy my Pumpkin Chili with Black Beans and Corn or my Turkey Chili Recipe.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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White Bean Pumpkin Turkey Chili – The Best Fall Dinner Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 9 servings
- Category: Dinner, Lunch
- Method: Slow Cooker, Instant Pot
- Cuisine: American
Description
A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chiles, and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.
Ingredients
- Olive oil spray
- 2 lbs 99% lean ground turkey
- 1/2 teaspoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder, to taste
- 2 bay leaves
- 1 1/2 tablespoons cumin
- 1 teaspoon oregano
- 2 (15 oz) cans white northern or navy beans, rinsed and drained
- 1 (15 oz) can pumpkin puree, or homemade
- 1 (4.5 oz) can chopped green chiles
- 2 cups low sodium chicken broth (check labels for gluten-free)
- Kosher salt and pepper, to taste
- Chopped cilantro, red onion, or chives for topping
- Greek yogurt or low-fat sour cream for topping (optional)
Instructions
1. Heat a large skillet over high heat and lightly spray with oil.
2. Add the ground turkey and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
3. Add oil to the skillet, then sauté the onions and garlic for about 3–4 minutes. Add cumin and sauté another minute. Transfer to crock pot.
4. Add beans, pumpkin puree, green chiles, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
5. Remove bay leaves and adjust seasoning to taste before serving.
6.
7. Instant Pot Instructions:
8. Press sauté and lightly spray with oil. Add ground turkey and cook, breaking it up until white, about 5 minutes. Set aside.
9. Add oil to the sauté pan, then onions and garlic. Sauté for 3–4 minutes, then add cumin and sauté for 1 more minute. Return turkey to the pot.
10. Add beans, pumpkin puree, green chiles, broth, chili powder, oregano, and bay leaves.
11. Cover and cook on high pressure for 25 minutes. Allow a natural pressure release.
12. Remove bay leaves, adjust seasoning, and serve with your favorite toppings.
Notes
For a richer flavor, let the chili sit for a few hours before serving to allow the spices to meld. This recipe freezes well and is excellent for meal prep. Garnish with Greek yogurt, cheddar, fresh cilantro, or chives for added flavor and texture.
