Turkey White Bean Pumpkin Chili Recipe

I absolutely love this Turkey White Bean Pumpkin Chili Recipe because it’s a comforting twist on classic chili that’s perfect for cooler days. The pumpkin puree adds a subtle sweetness and creamy texture that balances the savory turkey and beans, making every bite cozy and satisfying. When I first tried this recipe, I was amazed by how quickly it came together, yet how deep and rich the flavors turned out.

You’ll find that this Turkey White Bean Pumpkin Chili Recipe works well as a hearty weeknight dinner or a crowd-pleasing potluck contribution. It’s healthy, packed with protein and fiber, and easy to customize depending on what you have on hand. Plus, it freezes beautifully, so leftovers become next-week meals that still taste fresh and delicious.

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Ingredients You’ll Need

This Turkey White Bean Pumpkin Chili Recipe uses simple, wholesome ingredients you can find at most grocery stores. Choosing quality pumpkin puree and rinsing your beans well will really help keep flavors balanced and the texture just right.

• Ground turkey: I prefer 99% lean for a lean comfort meal with minimal grease.
• Olive oil: Just a little helps sauté the veggies without sticking.
• Onion: Adds a nice savory base, finely chopped for even cooking.
• Garlic: Fresh cloves minced bring warmth and depth.
• Chili powder: Adjust to taste for your preferred spice level.
• Bay leaves: Give a subtle earthy flavor, just remember to remove them before serving.
• Cumin: Toasting it with the onions amps up the aroma and flavor.
• Oregano: Brings a hint of herbal brightness.
• White northern or navy beans: Rinsed and drained to reduce saltiness and improve texture.
• Pumpkin puree: Use canned or homemade pumpkin for rich creaminess — not pumpkin pie filling!
• Chopped green chiles: Adds gentle heat and a touch of smokiness.
• Low sodium chicken broth: Check for gluten-free options if needed and adjust salt accordingly.
• Kosher salt & pepper: To finish and balance all flavors.
• Chopped cilantro, red onion, or chives: Fresh toppings brighten each bowl.
• Greek yogurt or low-fat sour cream: Optional but highly recommended for creaminess on top.

Variations

I love that this Turkey White Bean Pumpkin Chili Recipe is a flexible canvas—you can easily customize it to suit your taste buds or what you have around. Play around with spices, protein swaps, or even add some extra veggies to make it your own.

• Spice it up: Once I tried adding chipotle powder for smoky heat, and my family went crazy for the extra kick.
• Vegetarian version: Skip the turkey and add extra beans or lentils, and maybe some sautéed mushrooms for meaty texture.
• Seasonal veggies: Sometimes I toss in diced sweet potatoes or corn for added sweetness and texture.
• Different beans: Cannellini or great northern beans also work well if you can’t find navy beans.

How to Make Turkey White Bean Pumpkin Chili Recipe

Step 1: Brown the Turkey for Flavor

Start by heating a large skillet on high and lightly spraying with olive oil to prevent sticking. Add the ground turkey and break it up with a wooden spoon or spatula as it cooks. You’ll want to cook it until it’s no longer pink—about 5 minutes. This step is crucial because browning the turkey develops flavor and keeps the chili hearty without being greasy. Transfer the cooked turkey to your slow cooker or Instant Pot once done.

Step 2: Sauté Aromatics with Spices

In the same skillet, add a touch more olive oil and toss in the chopped onion and minced garlic. Sauté for about 3 to 4 minutes until the onion softens and everything smells fragrant. Sprinkle in the cumin and stir for another minute to toast the spice—it’s a little trick I discovered that really intensifies the chili’s depth. Then transfer this sautéed mix to the slow cooker or Instant Pot with the turkey.

Step 3: Add Beans, Pumpkin & Broth

Now it’s time to stir in your rinsed white beans, pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and bay leaves. Once everything’s combined, cover and let it cook. If you’re using a slow cooker, set it to high for 4 hours or low for 8 hours. For the Instant Pot, seal the lid and cook on high pressure for 25 minutes with a natural release. This slow simmer allows the flavors to meld beautifully—this is where the chili becomes truly special.

Step 4: Final Touches & Serve

After cooking, remember to remove the bay leaves—they’re there to season but not to eat. Give the chili a good stir and taste for seasoning, adding salt and pepper as needed. Serve it up with your favorite toppings and enjoy. I love how each spoonful feels like a warm hug on a chilly day!

How to Serve Turkey White Bean Pumpkin Chili Recipe

Garnishes

I swear by topping this chili with a dollop of Greek yogurt or low-fat sour cream—it adds a lovely tang and coolness that contrasts perfectly with the warm spices. A sprinkle of freshly chopped cilantro, some finely diced red onion, or even chives gives a fresh herbaceous note and a pop of color. Sometimes I add a squeeze of fresh lime juice to brighten things up even more.

Side Dishes

To make it a full meal, I often serve this chili alongside crusty bread or warm cornbread to soak up all the delicious juices. A simple green salad or roasted vegetables can round out the meal with freshness. And if I’m feeling adventurous, I’ll add a side of avocado slices for richness and creaminess.

Creative Ways to Present

For a special occasion, I like to serve the chili in mini cast iron skillets or even inside hollowed-out small pumpkins or bread bowls—little details that impress guests and make the meal feel cozy and festive. Setting up a chili bar with different toppings and sides encourages everyone to customize their bowl just the way they like.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover chili to room temperature, then store it in airtight containers in the fridge. It keeps well for up to 4 days, which is perfect for quick lunches or dinners. Just make sure to give it a good stir when reheating, as it can thicken and absorb liquid as it sits.

Freezing

This chili freezes wonderfully! I portion it into freezer containers or heavy-duty freezer bags and label them with the date. When you’re ready to eat it, thaw overnight in the fridge and reheat gently on the stove or in the microwave. The flavors hold up beautifully after freezing, which makes this a great recipe for batch cooking.

Reheating

When reheating, I add a splash of chicken broth or water to loosen the chili if it’s thickened up too much in storage. Heating it slowly on the stove or at a medium setting in the microwave ensures the turkey stays juicy and the beans don’t dry out. Stir occasionally to heat evenly and keep that lovely creamy texture.

FAQs

Final Thoughts

This Turkey White Bean Pumpkin Chili Recipe has become a favorite in my house, especially during those chilly fall and winter months. It’s the kind of recipe that feels both nourishing and comforting, perfect for feeding a crowd or meal prepping for busy weeks. I hope you give it a try and enjoy the warm, rich flavors as much as I do — it’s like a hug in a bowl you’ll want to come back to again and again.

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