When the air turns crisp and the leaves crunch underfoot, there’s one thing I always look forward to—big steaming bowls of chili. But not just any chili. This Turkey Pumpkin White Bean Chili is my seasonal obsession. It’s hearty, full of flavor, and just the right balance of savory with a touch of natural sweetness from the pumpkin.
Now, I’ll be honest—when I first told my kids I was putting pumpkin in chili, they gave me that “Mom, you’ve officially lost it” look. But the moment they tried it, I didn’t hear a single complaint. In fact, they went back for seconds. That’s when I knew this recipe was a keeper.
If you’re a busy mom, a grandmother cooking for the grandkids, or simply someone who needs a quick but comforting meal at the end of the day, this one’s for you.
Table of Contents
Why You’ll Love This Turkey Pumpkin White Bean Chili
- Quick and comforting: On the table in about an hour, but tastes like it simmered all day.
- Nutritious and filling: Lean protein, fiber-rich beans, and beta-carotene packed pumpkin.
- Kid (and husband) approved: The creamy pumpkin blends in so well that picky eaters won’t complain.
- Perfect for meal prep: Leftovers reheat beautifully, making lunch the next day a breeze.
What Does Turkey Pumpkin White Bean Chili Taste Like?
Think of your favorite classic chili—savory, smoky, and spiced—but with a subtle creamy sweetness that mellows the heat. The pumpkin doesn’t make it taste like pie (promise!). Instead, it gives the chili a velvety base that balances the beans, turkey, and tomatoes. Add a squeeze of lime, and suddenly the whole dish brightens up.
It’s the kind of chili that makes your kitchen smell like home. Honestly, if coziness had a flavor, this would be it.
Ingredients You’ll Need for Turkey Pumpkin White Bean Chili
When it comes to making a truly memorable Turkey Pumpkin White Bean Chili, the ingredients are what bring the magic together. Don’t just think of this as a list to grab from the store—each item plays a role in creating the cozy, slightly smoky, and creamy bowl of comfort you’ll be serving up.
Here’s what you’ll need, and why it matters:
- Olive oil – Just a tablespoon is enough to sauté your onion and garlic, giving the chili a flavorful base. If you prefer, avocado oil also works.
- Yellow onion – Onions are the foundation of nearly every good chili. They caramelize slightly as they cook, adding sweetness that balances the pumpkin.
- Garlic cloves – Garlic adds that irresistible aroma and depth. If you’re like me, you’ll sneak in an extra clove or two.
- Ground turkey (1 pound) – Lean, hearty, and the perfect protein for chili. It keeps things light while still satisfying. Ground chicken works too, but turkey pairs beautifully with pumpkin.
- Spices: chili powder, cumin, smoked paprika, cayenne, oregano, cinnamon – This mix is the heartbeat of your chili. The smoky paprika and warm cinnamon make this recipe stand out from traditional chilis. Don’t skip them!
- Salt and black pepper – Classic seasonings that round everything out. Adjust to taste.
- Pumpkin puree (15 oz can) – The secret ingredient that makes this chili creamy, rich, and perfect for fall. Be sure to grab 100% pure pumpkin, not pie filling.
- Great northern beans and cannellini beans – Creamy, mild white beans add protein and texture. Using two types keeps every bite interesting.
- Diced tomatoes (14.5 oz can) – Their acidity balances the sweet pumpkin and smoky spices. Leave the juice in for flavor.
- Chicken broth (4 cups) – This brings the chili together, creating a savory base that lets all the flavors mingle.
- Frozen corn (1 cup) – A pop of sweetness and a little crunch. Toss it in during the last 10 minutes of cooking so it stays bright.
- Fresh cilantro (¼ cup, chopped) – Perfect for garnish, adding freshness that brightens the dish.
- Optional toppings – Sour cream or Greek yogurt for creaminess, shredded cheddar cheese for richness, and lime wedges to add a zesty kick.
One of the things I love most about this ingredient list is how pantry-friendly it is. I usually keep most of these items stocked, which makes this chili one of those “oh good, I don’t have to run to the store” dinners.
If you love easy dinners built around everyday staples, you might also enjoy my Chicken Tamale Casserole — it’s another dish where humble ingredients turn into something truly delicious.
How to Make Turkey Pumpkin White Bean Chili (Step by Step)
The best part about this Turkey Pumpkin White Bean Chili recipe is that it’s simple enough for a weeknight but flavorful enough to impress at a fall gathering. Think of this as a cozy kitchen ritual: you’ll start by building a savory base, add hearty ingredients, then let everything simmer into one pot of pure comfort.
Here’s exactly how to do it:
Step 1: Sauté the aromatics
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped yellow onion and cook for 5–7 minutes until soft, translucent, and slightly sweet. Stir occasionally to prevent browning too quickly.
- Stir in the minced garlic and cook just until fragrant, about 30–60 seconds. Be careful not to let it burn—it can turn bitter fast.
Pro tip: This step sets the stage for the whole chili. A well-cooked onion and garlic base means richer flavor later.
Step 2: Cook the turkey
- Add 1 pound ground turkey to the pot, breaking it up with a wooden spoon.
- Cook for 7–10 minutes until browned and fully cooked through. Drain off any excess fat so your chili stays hearty, not greasy.
If you enjoy turkey-based recipes, you might also like my Hearty Ground Turkey Soup—another comfort meal that makes great use of lean protein.
Step 3: Season the base
- Sprinkle in the spice mix: chili powder, cumin, smoked paprika, cayenne pepper (if using), dried oregano, ground cinnamon, salt, and black pepper.
- Stir well to coat the turkey and let the spices cook for about 1 minute. This “blooming” process releases their essential oils and deepens the flavor.
Don’t be afraid of the cinnamon! It won’t make your chili taste like dessert—it adds warmth and balance to the pumpkin.
Step 4: Add the pumpkin, beans, and tomatoes
- Stir in pumpkin puree, great northern beans, cannellini beans, and the can of diced tomatoes with its juices.
- Mix everything thoroughly so the pumpkin coats the turkey and beans. This is where the chili starts to take on that rich, velvety texture.
Step 5: Pour in the broth
- Add 4 cups of chicken broth, stirring to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer.
The broth ties everything together, turning the pumpkin and tomatoes into a thick, savory sauce.
Step 6: Let it simmer low and slow
- Simmer for at least 30 minutes, or up to 1 hour if you have time. Stir occasionally to prevent sticking.
- The longer it cooks, the deeper and richer the flavors will be.
Step 7: Add the corn
- During the last 10 minutes of simmering, stir in 1 cup frozen corn. This adds a subtle sweetness and a pop of texture to your chili.
Step 8: Taste and adjust
- Taste the chili and adjust the seasoning. Maybe a pinch more salt, another sprinkle of chili powder, or a squeeze of lime to brighten it up.
Step 9: Serve and garnish
- Ladle the chili into bowls. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, and lime wedges if you like.
- Serve with warm bread or cornbread for dipping—it makes every bite even better.
This Turkey Pumpkin White Bean Chili isn’t just dinner—it’s comfort in a bowl. The pumpkin gives it a silky base, the beans keep it hearty, and the spices bring warmth with every spoonful. Whether you’re cooking for your family on a weeknight or serving a crowd on game day, it’s guaranteed to be a hit.
Tips and Tricks for Perfect Turkey Pumpkin White Bean Chili
- Don’t skip the cinnamon. Just a pinch adds warmth and depth without making it “sweet.”
- Make it spicier. Add more cayenne or even a diced jalapeño if your family likes heat.
- Swap the beans. Don’t have great northern? Navy beans or chickpeas work too.
- Slow cooker option. Brown the turkey and onion first, then transfer everything to a slow cooker. Cook on low 6–7 hours or high 3–4.
- Freeze it! This chili freezes beautifully. Portion into freezer bags for cozy dinners later.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Reheating tip: Add a splash of chicken broth if it thickens too much.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree it first, but canned is quicker and just as tasty.
Is this chili gluten-free?
Absolutely. Just double-check your broth to be safe.
Can I make it vegetarian?
Swap turkey for extra beans or lentils, and use vegetable broth.
Conclusion
There you have it—Turkey Pumpkin White Bean Chili, a bowl of comfort that’s hearty, healthy, and perfect for chilly nights. It’s a recipe that not only warms your belly but creates those little family moments we all cherish.
So grab that can of pumpkin from your pantry and give it a try. Trust me, one bite and this chili will earn a permanent spot in your fall dinner rotation.
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 meals.
Turkey Pumpkin White Bean Chili: The Best One-Pot Fall Recipe
- Total Time: 40-80 minutes
- Yield: Serves 6-8 1x
Description
This hearty and comforting Turkey Pumpkin White Bean Chili blends lean ground turkey, creamy pumpkin, and two types of white beans with warm spices for a delicious, protein-packed meal. Perfect for fall nights or cozy gatherings, it’s a flavorful twist on traditional chili.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro, for garnish
- Sour cream or Greek yogurt, for garnish (optional)
- Shredded cheddar cheese, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and cook until softened, about 5–7 minutes.
3. Stir in minced garlic and cook for 1 more minute until fragrant.
4. Add ground turkey, breaking it up with a spoon, and cook until browned, about 7–10 minutes. Drain excess grease.
5. Season turkey with chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, cinnamon, salt, and pepper. Stir and cook for 1 minute.
6. Add pumpkin puree, great northern beans, cannellini beans, and diced tomatoes with their juice. Stir well.
7. Pour in chicken broth and bring the mixture to a simmer.
8. Reduce heat to low, cover, and simmer for 30–60 minutes, stirring occasionally.
9. Add frozen corn during the last 10 minutes of simmering.
10. Taste and adjust seasonings as needed.
11. Ladle chili into bowls and garnish with cilantro, sour cream or Greek yogurt, and shredded cheddar cheese, if using.
12. Serve with lime wedges for a bright finish.
Notes
This Turkey Pumpkin White Bean Chili is freezer-friendly and great for meal prep. Customize the spice level with more or less cayenne pepper. For a dairy-free version, omit cheese and yogurt. A squeeze of lime just before serving brings the flavors to life.
- Prep Time: 20 minutes
- Cook Time: 30-60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Turkey Pumpkin White Bean Chili
