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The best White Bean Pumpkin Turkey Chili recipe (Slow cooker or Instant Pot) made with pumpkin puree, ground turkey and green chili & spices.
Turkey Pumpkin White Bean Chili
This is my favorite white bean turkey pumpkin chili recipe!! A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner. You can make this in the crock pot or in the Instant Pot. For a tomato based version, try this Turkey Pumpkin Chili recipe.
This pumpkin turkey chili comes out great in the slow cooker! The pumpkin is not sweet at all, in fact, if you don’t mention it, no one would even know it’s there but it does add beautiful color and creaminess to the chili and for picky eaters, a great way to sneak in vegetables.
This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy!
White Bean Pumpkin Turkey Chili Ingredients:
- lean ground turkey – you can also use 93% lean ground turkey or use ground chicken instead
- onions and garlic – I always saute these before adding to the slow cooker for best results
- cumin, chili powder, bay leaves and oregano – the perfect spices for white turkey chili
- canned white beans – white northern or navy beans work
- pumpkin puree – canned or homemade is fine
- canned chopped green chile – a pantry staple, adds great flavor
- chicken broth – you can use low sodium, bone broth or veggie broth
Variations
- If you want more kick add chipotle chili powder which will also give it a smokey flavor.
- Make this on the stove in a heavy pot or dutch oven and simmer on low about 1 hour, stirring.
- Refrigerate up to 4 days or freeze for up to 3 months.
How To Make
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Yield: 9 servings
Serving Size: 1 cup
Slow Cooker Version
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Heat a large skillet over high heat and lightly spray with oil.
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Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
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Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Transfer to crock pot.
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Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
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Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Instant Pot:
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Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside.
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Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Return meat to the pot.
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Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
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Cover and cook on high pressure 25 minutes. Natural release.
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Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Last Step:
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Serving: 1 cup, Calories: 272.5 kcal, Carbohydrates: 31 g, Protein: 32 g, Fat: 2.5 g, Sodium: 499 mg, Fiber: 12 g, Sugar: 2.5 g
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