Introduction

This Turkey Pumpkin White Bean Chili is a comforting and flavorful twist on classic chili. Combining lean ground turkey with creamy pumpkin and hearty beans, it’s perfect for a cozy weeknight meal. The warming spices add depth without overpowering the natural ingredients.

A white bowl filled with thick soup showing a smooth, slightly shiny orange-yellow base with small black specks, topped with a layer of irregularly shaped cooked ground meat, white beans, and small orange carrot cubes. On top of this, there are fresh green herb leaves and sprigs of thyme. A silver spoon held above the bowl by a woman's hand drips some of the orange soup, which has a thin white swirl of cream on its surface near the meat. The bowl sits on a white cloth with a white marbled surface underneath. Another bowl with the same soup is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

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, for heat)
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

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Step 2: Add the ground turkey to the pot and break it up with a spoon. Cook until browned, about 7-10 minutes. Drain off any excess grease.
Step 3: Season the turkey with chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, cinnamon, salt, and pepper. Stir well to combine and cook for another minute.
Step 4: Stir in the pumpkin puree, great northern beans, cannellini beans, and diced tomatoes (with their juice).
Step 5: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
Step 6: Stir in the frozen corn during the last 10 minutes of simmering.
Step 7: Taste and adjust seasonings as needed.
Step 8: Ladle the chili into bowls and garnish with fresh cilantro, sour cream or Greek yogurt (if using), and shredded cheddar cheese (if using). Serve with lime wedges, if desired.

Tips & Variations

For a vegetarian version, substitute the ground turkey with crumbled tofu or additional beans and use vegetable broth.
Add diced bell peppers with the onions for extra color and sweetness.
Use smoked turkey sausage instead of ground turkey for a richer flavor.
Adjust the cayenne pepper to your preferred spice level or omit it entirely for mild chili.
Serve over rice or with warm cornbread for a heartier meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally until heated through. This chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl of chunky soup with a rich orange broth filled with small cubes of orange carrots, white beans, and browned ground meat. There is a swirl of creamy white sauce on one side of the soup, topped with a sprinkle of red spice and small green herb leaves. Three fresh, dark green sage leaves rest on the creamy swirl. A silver spoon is lifting a spoonful of the soup, showing the mix of ground meat, beans, and carrots clearly. The bowl is white with a speckled texture and sits on a white marbled surface covered partially by a soft white cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast peeled and cubed pumpkin until soft, then puree it in a blender or food processor until smooth. Use the same quantity as canned pumpkin puree.

Is this chili spicy?

The recipe has mild to moderate spice due to the chili powder and optional cayenne pepper. You can easily adjust the heat by reducing or omitting the cayenne pepper or adding more if you prefer a spicier dish.

Turkey Pumpkin White Bean Chili Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

This hearty Turkey Pumpkin White Bean Chili combines the rich flavors of ground turkey, creamy pumpkin puree, and two types of white beans simmered with warm spices for a comforting and nutritious meal. Perfect for cooler weather, this chili is packed with protein and fiber, enhanced by a touch of smoky paprika and a subtle hint of cinnamon for depth and warmth.

Author: Stella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Soup/Stew/Chili
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound ground turkey
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

Spices and Seasonings

1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste

Garnishes (Optional)

1/4 cup chopped fresh cilantro
Sour cream or Greek yogurt
Shredded cheddar cheese
Lime wedges

Instructions

Prepare the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Cook the turkey: Add the ground turkey to the pot and break it up with a spoon. Cook until browned, about 7-10 minutes. Drain off any excess grease to keep the chili lean.
Season the meat: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, cinnamon, salt, and black pepper. Stir well to combine and cook for another minute to toast the spices.
Add key ingredients: Stir in the pumpkin puree, great northern beans, cannellini beans, and diced tomatoes along with their juices.
Simmer the chili: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes to 1 hour, stirring occasionally to meld the flavors.
Incorporate corn: During the last 10 minutes of simmering, stir in the frozen corn and continue cooking until heated through.
Finish and serve: Taste and adjust seasonings if needed. Ladle the chili into bowls and garnish with fresh cilantro, sour cream or Greek yogurt, shredded cheddar cheese, and lime wedges if desired.

Notes

You can skip the cayenne pepper if you prefer a milder chili.
To make this dish vegetarian, substitute the ground turkey with a plant-based alternative and use vegetable broth.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
For a thicker chili, simmer uncovered for the last 10-15 minutes to reduce liquid.
Using pumpkin puree adds a subtle sweetness and creamy texture without overpowering the chili flavor.

Keywords: turkey chili, pumpkin chili, white bean chili, healthy chili, autumn recipe, ground turkey recipe