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–+ servings
White Bean Pumpkin Turkey Chili

Savory White Bean Pumpkin Turkey Chili for Cozy Fall Nights

A warm, hearty White Bean Pumpkin Turkey Chili perfect for fall, combining pumpkin puree, turkey, and white beans.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 lbs Ground Turkey (99% lean) Substitute with ground chicken or beef if desired.
  • 1/2 teaspoon Olive Oil For sautéing; can be replaced with broth or omitted.
  • 1 small Onion (chopped) Use shallots or green onions if preferred.
  • 3 cloves Garlic (minced) Fresh garlic is ideal, but can substitute with garlic powder.
  • 1 can (15 oz) Pumpkin Puree Homemade puree lends a fresher taste.
For the Seasoning
  • 1 teaspoon Chili Powder Adjust to taste or replace with smoked paprika.
  • 2 Bay Leaves Be sure to remove before serving.
  • 1.5 tablespoons Cumin Coriander can also be used for a different profile.
  • 1 teaspoon Oregano Italian seasoning can be used instead.
For the Creamy Component
  • 2 cans White Northern or Navy Beans (rinsed and drained) Other beans like cannellini can be swapped.
  • 1 can (4.5 oz) Chopped Green Chile Fresh jalapeños or Anaheim peppers can be used for more heat.
For the Broth
  • 2 cups Low Sodium Chicken Broth Vegetable broth works well for vegetarian option.
  • Kosher Salt To taste.
  • Pepper To taste.
For the Toppings
  • Cilantro For added flavor and garnish.
  • Red Onion For added flavor and garnish.
  • Chives For added flavor and garnish.
  • Greek Yogurt/Sour Cream For added flavor and garnish.

Equipment

  • Slow Cooker
  • Instant Pot
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over high heat and spray with olive oil. Add the ground turkey and cook for about 5 minutes, stirring frequently until browned and cooked through. Transfer the turkey to your slow cooker or Instant Pot.
  2. In the same skillet, add olive oil along with the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent. Stir in cumin and sauté for an additional minute before transferring to the slow cooker or Instant Pot.
  3. Add the rinsed and drained beans, pumpkin puree, chopped green chiles, and chicken broth to the pot. Sprinkle in chili powder, oregano, and bay leaves. Stir everything together until well combined.
  4. For the slow cooker, cover and cook on high for 4 hours or low for 8 hours. If using the Instant Pot, secure the lid and set to cook on high pressure for 25 minutes.
  5. Once cooking is complete, carefully remove the bay leaves. Taste and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 900mgFiber: 9gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

This chili freezes wonderfully! Make a double batch for easy weeknight meals and thaw as needed.

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