Turkey Pumpkin White Bean Chili – The Best Fall Comfort Food

Turkey Pumpkin White Bean Chili is the kind of cozy comfort food that makes you want to grab a big sweater, curl up on the couch, and pretend the laundry pile doesn’t exist for just one night. This hearty, vegetable-packed dish is creamy yet light, full of autumn flavors, and—bonus—it’s healthy enough to feel good about. The pumpkin adds a subtle sweetness, while the white beans and ground turkey bring satisfying protein. Whether you’re feeding picky eaters, meal-prepping for the week, or just craving a bowl of something warm on a chilly evening, this Turkey Pumpkin White Bean Chili has your back.

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What is Turkey Pumpkin White Bean Chili?

Turkey Pumpkin White Bean Chili is a fall-inspired spin on classic chili. Instead of beef, it uses lean ground turkey for a lighter but still filling protein. Pumpkin purée blends into the broth, giving the chili a creamy texture with a hint of sweetness—without being overwhelming. White beans (like cannellini) add heartiness, while carrots, onions, and spices layer in flavor. Unlike traditional chili, which leans heavily on tomatoes, this recipe balances savory and slightly sweet notes, making it both kid-friendly and grown-up approved. Think of it as your favorite sweater in food form: warm, comforting, and just right for crisp autumn days.

Reasons to Try Turkey Pumpkin White Bean Chili

First, it’s healthy comfort food that actually tastes indulgent. Turkey keeps it lean, beans boost fiber, and pumpkin sneaks in vitamins A and C. Second, it’s versatile: cook it on the stove, in a slow cooker, or even in an Instant Pot depending on your schedule. Third, it’s meal-prep magic. Make a big pot on Sunday, and you’ll have easy lunches or weeknight dinners ready to go. And let’s be honest, who doesn’t want a recipe that feeds a crowd but still clocks in at under 200 calories a cup? This Turkey Pumpkin White Bean Chili is the answer to cozy weeknight cravings without the guilt.

Ingredients Needed to Make Turkey Pumpkin White Bean Chili

When it comes to making Turkey Pumpkin White Bean Chili, the magic is in the layering of simple, wholesome ingredients that work together like a dream team. You don’t need anything fancy or hard to find—just a mix of pantry staples and fresh produce that deliver big comfort in every spoonful. Here’s what you’ll need to gather before getting started:

• Olive Oil (3 tablespoons): A little healthy fat to sauté your vegetables and build a flavorful base. If you prefer, avocado oil also works.
• Onion (1 medium, diced): This sets the stage for savory depth. Yellow onion is classic, but white or sweet onions also get the job done.
• Carrots (2, peeled and chopped): They add a hint of natural sweetness and sneak in extra veggies without anyone complaining.
• Garlic (2 cloves, minced): Garlic wakes up the chili with bold, aromatic flavor.
• Ground Coriander (1 tablespoon): A warming spice that pairs beautifully with pumpkin and turkey.
• Smoked Paprika (1 tablespoon): This gives the chili that irresistible smoky note without any actual fire-roasting.
• Cumin (1 teaspoon): Earthy and comforting, cumin ties the chili together.
• Ground Black Pepper (½ teaspoon): A pinch of pepper for balance.
• Ground Turkey (2 lbs): The star protein of this dish. Leaner than beef but still hearty, turkey makes this chili lighter without skimping on satisfaction.
• Fresh Thyme (2 tablespoons): Fresh herbs brighten everything up. If using dried thyme, reduce to 2 teaspoons.
• Salt (1 teaspoon): To bring all the flavors forward.
• Pumpkin Purée (1 can, 15 oz): The seasonal twist that makes this chili shine. Make sure you grab 100% pure pumpkin, not pumpkin pie filling.
• Cannellini Beans (2 cans, 15 oz each, drained): Creamy white beans that add body and protein. If you love bean-based soups, you’ll also enjoy my Easy White Bean Soup Recipe.
• Chicken Broth (2 cups): Creates the cozy broth base. Use low-sodium if you want more control over salt.
• Heavy Cream (½ cup): The finishing touch that makes this chili luxuriously creamy. You can swap in coconut milk for a dairy-free option.

Each ingredient in Turkey Pumpkin White Bean Chili brings its own personality—sweet carrots, smoky paprika, hearty beans, and creamy pumpkin all working together with lean turkey to create a dish that feels indulgent yet wholesome.

Instructions to Make Turkey Pumpkin White Bean Chili

Making Turkey Pumpkin White Bean Chili is much easier than it sounds, and the best part is the process fills your whole kitchen with those cozy, fall-inspired aromas that make everyone ask, “When’s dinner?” Follow these step-by-step directions, and you’ll have a hearty, creamy pot of chili ready in about an hour.

Step 1: Heat the Pot and Sauté the Vegetables

Start with a large Dutch oven or a heavy-bottomed stock pot. Add 3 tablespoons of olive oil and set the heat to medium-high. Once the oil shimmers, toss in your diced onion and chopped carrots. Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the carrots start to soften. This step is your foundation—building flavor right from the start.

Step 2: Toast the Aromatics

Next, add your minced garlic, ground coriander, smoked paprika, cumin, and black pepper. Stir everything together and let it cook for about a minute. Don’t rush this part—when the spices hit the heat, they release their natural oils, and that’s what gives Turkey Pumpkin White Bean Chili its warm, slightly smoky character.

Step 3: Brown the Turkey

Push the vegetables to the side of the pot and add the ground turkey to the empty space. Use a wooden spoon to break it into small crumbles as it cooks. This step usually takes 8–10 minutes, and you’ll know it’s done when the turkey is no longer pink. Browning adds depth to the meat, and those little browned bits at the bottom of the pot? They’re flavor gold.

Step 4: Add the Pumpkin, Beans, and Broth

Once the turkey is cooked through, sprinkle in your thyme and salt, then stir in the pumpkin purée, cannellini beans, and chicken broth. This is where the chili really comes together—the pumpkin adds creaminess, the beans bring heartiness, and the broth ties it all into a comforting base. Give everything a good stir, scraping up any flavorful bits stuck at the bottom of the pot.

Step 5: Simmer to Build Flavor

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially with the lid and let it cook for about 25 minutes. This is where the magic happens—the flavors meld, the broth thickens slightly, and your kitchen starts to smell like pure fall comfort. If you’ve ever loved making soups like Mediterranean Chicken Soup, you’ll appreciate the way simmering time transforms this chili into a cozy, rich dish.

Step 6: Stir in the Creamy Finish

After simmering, take the pot off the heat. Stir in the heavy cream slowly, mixing until the broth turns silky and luscious. This final step balances all the savory spices with a touch of indulgence. Taste and adjust seasonings if needed—you may want an extra pinch of salt or pepper.

Step 7: Serve and Enjoy

Ladle the Turkey Pumpkin White Bean Chili into bowls, garnish with fresh thyme or a sprinkle of smoked paprika, and serve it hot. Pair it with warm cornbread, crusty bread, or even a light side salad for a complete meal.

What to Serve with Turkey Pumpkin White Bean Chili

This chili is satisfying on its own, but it shines even brighter with a sidekick. A slice of crusty cornbread or homemade biscuits is perfect for dipping into the creamy broth. If you want something lighter, a crisp green salad with apple slices and a tangy vinaigrette balances the richness. And for the ultimate fall feast, serve it alongside Pumpkin French Toast Casserole the next morning for a cozy weekend vibe.

Key Tips for Making Turkey Pumpkin White Bean Chili

Don’t skip toasting the spices—they release incredible flavor. Use canned pumpkin, not pumpkin pie filling (big difference). If you want extra creaminess without the dairy, swap the heavy cream for unsweetened coconut milk. To make it spicier, add diced jalapeños or a pinch of cayenne. Cooking for kids? Keep the spice mild and let adults add hot sauce at the table. And here’s a pro tip: make it a day ahead. Like most chilis, the flavors deepen overnight, making leftovers taste even better.

Storage and Reheating Tips for Turkey Pumpkin White Bean Chili

Store cooled chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portioned containers or freezer bags for up to 3 months. To reheat, thaw overnight in the fridge if frozen. Warm gently on the stove over medium heat, adding a splash of broth or cream if it thickens too much. Microwave in short bursts, stirring in between, for quick reheats. This chili holds up beautifully, so don’t be shy about doubling the batch for easy weeknight dinners later.

FAQs

Can I make this dairy-free?
Yes! Swap heavy cream with unsweetened coconut milk.

Can I use ground chicken instead of turkey?
Absolutely. It works just as well.

Is this chili spicy?
Not really—it’s more savory than spicy. Add jalapeños or cayenne for heat.

Can I use dried beans instead of canned?
Yes, but cook them fully beforehand since the recipe calls for ready-to-eat beans.

Can I freeze this chili?
Definitely—it freezes well for up to 3 months.

Final Thoughts

Turkey Pumpkin White Bean Chili is a cozy, nourishing recipe that feels like autumn in a bowl. It’s easy enough for a weeknight yet hearty enough to serve at a fall gathering. With its balance of creamy pumpkin, lean turkey, and hearty beans, it’s a recipe you’ll find yourself craving again and again. If you loved this dish, check out my Vegan Pumpkin Wild Rice Soup for another seasonal favorite.

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