Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Turkey White Bean Pumpkin Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 74 reviews

This Turkey White Bean Pumpkin Chili is a hearty and healthy fall recipe combining lean ground turkey, creamy white beans, and smooth pumpkin puree with spicy green chilies and aromatic spices. Perfectly suited for lunch or dinner, it delivers a comforting, protein-packed meal with seasonal flavors. Serve it topped with fresh cilantro, scallions, or cheddar cheese and paired with baked chips for a delightful, satisfying dish. It can be made in a slow cooker or Instant Pot for convenience.

  • Total Time: 4 hours 5 minutes
  • Yield: 9 servings

Ingredients

Main 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 tbsp cumin
  • 1 tsp 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 chile
  • 2 cups low sodium chicken broth, check labels for gluten-free
  • Kosher salt and pepper, to taste

Toppings (Optional)

  • Chopped cilantro
  • Chopped red onion or chives
  • Greek yogurt or low-fat sour cream
  • Cheddar cheese (optional)

Instructions

  1. Prepare the Meat: Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and cook, breaking it up with a spatula until the meat is white and cooked through, about 5 minutes. Transfer the cooked meat to the slow cooker or Instant Pot.
  2. Sauté Aromatics: Add 1/2 teaspoon of olive oil to the skillet, then add the chopped onion and minced garlic. Sauté for about 3 to 4 minutes until softened. Add the cumin and sauté for another minute to release its aroma. Transfer this mixture to the slow cooker or Instant Pot on top of the meat.
  3. Add Remaining Ingredients: To the slow cooker or Instant Pot, add the rinsed and drained white beans, pumpkin puree, chopped green chilies, low sodium chicken broth, chili powder, oregano, and bay leaves. Stir gently to combine.
  4. Cook the Chili: For slow cooker: Cover and cook on high for 4 hours or on low for 8 hours. For Instant Pot: Seal the lid and cook on high pressure for 25 minutes, then allow a natural pressure release.
  5. Finish and Season: Remove the bay leaves carefully and adjust the chili’s seasoning with kosher salt, pepper, and additional chili powder if desired.
  6. Serve: Ladle the chili into bowls and top with chopped cilantro, red onion or chives, Greek yogurt or low-fat sour cream, and shredded cheddar cheese if using. Serve with baked chips on the side for a complete meal.

Notes

  • For a thicker chili, reduce the amount of chicken broth by 1/2 cup.
  • Use homemade pumpkin puree for fresher flavor or canned for convenience.
  • Adjust chili powder according to your spice preference.
  • This recipe is best cooked low and slow to develop flavors.
  • Make sure to rinse and drain the beans to reduce sodium content.
  • Substitute turkey with chicken if preferred, keeping cooking times similar.
  • To make it vegetarian, omit turkey and use vegetable broth and additional beans or lentils.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/turkey-white-bean-pumpkin-chili-recipe/