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    Home » Recipes » Main Dishes

    Published: Sep 2, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    Turkey Pumpkin White Bean Chili

    Jump to Recipe Print Recipe

    This Pumpkin White Bean Chili is hearty and flavorful fall comfort food in a bowl. Made entirely in one pot, this easy chili recipe is ready in just 45 minutes and is a breeze to clean up. It’s perfect for both a quick weeknight meal and game day gatherings.

    A bowl of pumpkin white bean chili topped with sour cream and cilantro. A white pumpkin-shaped mug filled with chili is next to the bowl to the right.

    Is there anything better than a warm, hearty bowl of chili on a crisp fall day?

    Filled with lean ground turkey, creamy white beans, and rich pumpkin puree, this homemade pumpkin white bean chili is one of my favorite fall recipes.

    The addition of pumpkin beer makes this chili feel wonderfully seasonal. Plus, it's quick and easy to make so it's perfect for those busy weeknights.

    Today, I’m walking you through how to make the best turkey pumpkin white bean chili, including which ingredients to use, tips that will guarantee it turns out right the first time, and some of my favorite toppings for this fall-inspired chili recipe.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Substitutions and Variations
    How to Make Pumpkin White Bean Chili
    Pumpkin White Bean Chili (Video)
    Tips for Success
    Pumpkin Chili Topping Ideas
    What to Serve with Pumpkin White Bean Chili
    Storage and Reheating
    Frequently Asked Questions
    Let's Connect!
    More Fall Dinner Recipes
    📖 Recipe
    Pumpkin White Bean Chili

    Why You'll Love This Recipe

    • Fall Comfort Food- Hearty chili meets fall comfort food in this cozy white bean pumpkin chili recipe.
    • One-Pot- The entire dish comes together in one pot, meaning it's easy to make and easy to clean up!
    • Ready in 45 Minutes- Perfect for a quick fall weeknight dinner, this pumpkin turkey chili is ready in just 45 minutes.
    • Healthy- Made with lean ground turkey, heart-healthy white beans, and fiber-packed pumpkin puree, this satisfying meal will leave you feeling your best.
    • Perfect for Gatherings- Whether you're watching the football game with friends or just having a fall dinner party, this seasonal chili is sure to be a crowd-pleaser.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Pumpkin Puree- Both homemade pumpkin puree and canned pumpkin puree work well in this recipe.
    • Cannellini Beans- Cannellini beans are a large white bean with a creamy texture and mild flavor. Opt for low-sodium beans and be sure to drain and rinse them before adding them to the chili.
    • Ground Turkey- I like to use 93% lean ground turkey because it has enough fat to give the chili flavor without feeling too rich.
    • Pumpkin Beer- Use your favorite pumpkin beer to add a complex, slightly sweet flavor that pairs well with pumpkin puree.
    • Chicken Stock- Opt for homemade chicken stock or low-sodium chicken stock.
    • Poblano Peppers- An earthy, slightly smoky-tasting pepper with a mild heat.
    • Jalapeño- Remove the seeds and membranes for a milder chili or leave them in to make spicy pumpkin chili.
    • Red Onion- Mild and slightly sweet, red onion pairs well with the peppers and garlic.
    • Garlic- Once cooked, minced garlic adds a subtle garlic flavor throughout the chili.
    • Olive Oil- Use olive oil or any other neutral-flavored cooking oil you prefer.
    • Seasonings- A blend of chili powder, cumin, smoked paprika, cayenne pepper, onion powder, and garlic powder gives this pumpkin chili a smoky, well-balanced flavor.
    • Kosher Salt- I recommend using kosher salt for cooking since it doesn't contain anti-caking agents or added sugars like table salt often does.
    The ingredients to make pumpkin white bean chili with ground turkey. Each ingredient is labeled with text. They include cannellini beans, ground turkey, pumpkin beer, chicken stock, jalapeño, garlic, poblano, onion, oil, seasonings, salt, pumpkin puree.

    Substitutions and Variations

    Here are a few ways you can try customizing this easy turkey pumpkin chili recipe to fit your diet and taste preferences.

    Substitutions

    • Pumpkin Puree- Swap pumpkin puree for butternut squash puree or even mashed sweet potato.
    • Cannellini Beans- Substitute cannellini beans with red kidney beans, black beans, pinto beans, or navy beans.
    • Ground Turkey- Use ground chicken, ground beef, or ground pork in place of ground turkey if preferred.
    • Pumpkin Beer- Swap pumpkin beer for another type of beer or use an additional 1 ½ cups of chicken stock.
    • Chicken Stock- Vegetable broth or water can be used in place of chicken stock.
    • Poblano Peppers- Replace poblano peppers with green bell peppers, Anaheim peppers, or cubanelle peppers.
    • Jalapeño- For a spicier chili, use a serrano pepper or habanero pepper in place of the jalapeño. If you prefer a milder chili, use an additional poblano pepper instead of jalapeño.
    • Red Onion- Swap red onion for yellow onion, white onion, or sweet onion.
    • Garlic- Use one teaspoon of garlic powder in place of fresh garlic.
    • Olive Oil- Any neutral-flavored oil, such as avocado oil, canola oil, or vegetable oil, can be used in place of olive oil.
    • Seasonings- Adjust the quantity of spices to suit your taste.
    • Kosher Salt- Use sea salt or table salt in place of kosher salt, if preferred, adjusting to taste.
    A white ceramic pumpkin-shaped mug filled with pumpkin white bean chili. Out of focus in the background is a white bowl of chili.

    Variations

    • Vegetarian- Swap the chicken stock for vegetable broth and use an extra can of beans in place of the ground turkey to make vegetarian pumpkin white bean chili.
    • Gluten-Free- Use gluten-free beer or additional chicken stock in place of the pumpkin beer to make a gluten-free version of this recipe.
    • Creamy- Stir in a few spoonfuls of sour cream or Greek yogurt once the chili has finished simmering to give it a creamier consistency.
    • Spicy- Replace the jalapeño with a serrano pepper or habanero pepper, or use more cayenne pepper to give the chili a bit more heat.
    • Smoky- Substitute the jalapeño with chipotle pepper in adobo sauce to give the chili a smokier, spicier flavor.
    • Pumpkin Spice- Add ¼ to ½ teaspoon ground cinnamon and a pinch of nutmeg to give the chili a warm, slightly sweet flavor that is perfect for fall.

    🌟 Did you know? The secret behind flavorful homemade chili is making your own chili seasoning mix.

    How to Make Pumpkin White Bean Chili

    Here is how to make this turkey pumpkin chili.

    Step 1: Sauté aromatics. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, poblano peppers, jalapeño, garlic, and kosher salt. Sauté the mixture for 5-7 minutes, or until the vegetables are softened and begin to turn brown.

    Poblano peppers, jalapeño peppers, red onion, and garlic sautéing in olive oil in a stainless steel pot.

    Step 2: Cook the ground turkey. Push the sautéed vegetables to the side of the pot and add the ground turkey. Using a wooden spoon, break the turkey into small pieces as it cooks. Continue cooking until the turkey is no longer pink, approximately 5 minutes.

    Cooked ground turkey with diced peppers and onions in a stainless steel skillet.

    Step 3: Season the ground turkey. Sprinkle the spices over the cooked turkey. Sauté the mixture for an additional 1-2 minutes, allowing the spices to open up and infuse their flavors into the meat.

    Step 4: Deglaze with pumpkin beer. Reduce the heat to medium-low. Pour in the pumpkin beer to deglaze the pot, ensuring you scrape up any flavorful bits stuck to the bottom. Let the beer simmer and reduce for about 5 minutes.

    Ground turkey and vegetables seasoned with chili powder, cumin, and other spices.
    Ground turkey and vegetables simmering in pumpkin beer.

    Step 5: Add pumpkin puree and beans. Whisk in the pumpkin puree until the mixture is smooth and well combined. Then, add the chicken stock and drained cannellini beans. Stir together until well mixed.

    Step 6: Simmer and thicken. Bring the chili to a gentle simmer. Allow it to simmer for 10-15 minutes, or until it reaches your desired thickness. Taste the chili for seasoning, adjusting salt and spices if needed.

    Pumpkin puree mixed with ground turkey, vegetables, and pumpkin beer.
    Chicken stock whisked into pumpkin puree, ground turkey, and vegetables.
    Ground turkey pumpkin white bean chili in a stainless steel pot with a wooden spoon sticking out to the left.

    Step 7: Garnish and serve. Garnish with your choice of toppings, such as shredded cheese, chopped cilantro, or a dollop of sour cream, and serve.

    A bowl of ground turkey white bean chili topped with sour cream and cilantro next to a ceramic orange pumpkin mug.

    Pumpkin White Bean Chili (Video)

    Tips for Success

    Make this easy pumpkin white bean chili successfully the first time using these helpful kitchen tips.

    • Use fresh ingredients. Whenever possible, use fresh ingredients for the best flavor and texture.
    • Choose 93% lean ground turkey. A little fat helps keep the turkey tender and adds to the overall flavor of the chili.
    • Cook the spices. Sautéing the spices in oil opens them up and makes them taste more flavorful.
    • Adjust the consistency. Adjust the consistency of the chili by simmering longer for a thicker chili or adding more chicken stock for a thinner one.
    • Taste for seasoning. Taste your chili as you cook to ensure it's seasoned to your liking. Remember that flavors can intensify as the chili simmers.
    • Let the chili rest. After cooking, let the chili rest for a few minutes before serving. This helps the flavors meld together even more.

    Pumpkin Chili Topping Ideas

    Toppings are a fun way to personalize your turkey pumpkin white bean chili. Here are some of my favorite topping ideas!

    • Shredded Cheddar Cheese
    • Sour Cream or Greek Yogurt
    • Cilantro Garlic Sauce
    • Sliced Jalapeños
    • Diced Red Onion
    • Pickled Jalapeños
    • Cilantro
    • Avocado
    • Lime Wedges
    • Tortilla Chips
    • Roasted Pumpkin Seeds
    • Salsa or Pico de Gallo
    • Hot Sauce
    • Red Pepper Flakes

    What to Serve with Pumpkin White Bean Chili

    This pumpkin white bean chili pairs wonderfully with a variety of side dishes to create a balanced and satisfying meal.

    One of the most comforting ways to serve this fall-inspired chili is alongside bread or crackers. Some of my favorite pairings include sourdough cornbread, corn muffins, jalapeño cheddar sourdough bread, homemade tortillas, tortilla chips, and crackers.

    For a lighter option, pair your pumpkin chili with a salad. Try this arugula quinoa salad, which feature fall flavors.

    A few other side dishes that pair well with ground turkey pumpkin chili include cilantro lime rice, maple roasted brussels sprouts, and sautéed butternut squash.

    A white bowl of ground turkey pumpkin white bean chili topped with sour cream and cilantro. There is a white ceramic pumpkin mug and an orange cloth napkin out of focus in the background.

    Storage and Reheating

    How to Store

    • Refrigerator- Store leftover pumpkin white bean chili in an airtight container in the refrigerator for 3-4 days.
    • Freezer- Freeze leftover homemade pumpkin chili in a freezer-safe container for up to 3 months.

    How to Reheat

    • Stovetop- Transfer leftover chili to a saucepan and set it over medium-low heat. Add a splash of water or chicken stock to thin the chili if it seems too thick. Heat, stirring occasionally, until warmed through.
    • Microwave- Place leftover pumpkin chili in a microwave-safe bowl and cover with a lid or plate. Add a splash of liquid if the chili seems too thick. Heat on HIGH for 1 minute. Stir and continue heating in 30-second intervals until hot.

    Make Ahead

    Gearing up for game day or trying to get ahead on meal prep?

    Luckily, this pumpkin white bean chili tastes even better when made in advance. The flavors in the chili have a chance to settle and meld together, making for an even more flavorful bowl of comfort.

    Simply store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Then, reheat it on the stovetop or in the microwave and enjoy!

    🏈 Serving this pumpkin chili at a game day party? Keep it warm in a slow cooker set to the "warm" setting.

    A white bowl of pumpkin white bean chili topped with sour cream and cilantro.

    Frequently Asked Questions

    Can I make this chili in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and brown the turkey first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

    Can I make this chili for a large crowd?

    Absolutely! Simply double or triple the ingredients to scale the recipe for a larger group. Use a big pot or divide the chili into multiple pots if necessary.

    Is this turkey pumpkin chili spicy?

    The jalapeño peppers and cayenne pepper powder provide mild to moderate heat, but you can increase or decrease the spiciness by altering the amounts or them if preferred.

    How can I make my chili more flavorful?

    If your chili lacks flavor, try adding a little more salt to enhance the overall taste. Additionally, consider incorporating more spices or seasoning as needed.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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    📖 Recipe

    A bowl of pumpkin white bean chili topped with sour cream and cilantro.
    Print Pin SaveSaved!

    Pumpkin White Bean Chili

    This Pumpkin White Bean Chili is hearty and flavorful fall comfort food in a bowl. Made entirely in one pot, this easy chili recipe is ready in just 45 minutes and is a breeze to clean up. It’s perfect for both a quick weeknight meal and game day gatherings.
    Course Main Course
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 servings
    Calories 359kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Large pot or Dutch oven

    Ingredients

    • 2 tablespoons olive oil
    • 1 medium red onion diced
    • 3 poblano peppers diced
    • 1 jalapeño pepper minced
    • 4 cloves garlic minced
    • 2 teaspoons kosher salt
    • 1 ¼ pounds ground turkey 93% lean
    • 2 tablespoons chili powder
    • ½ tablespoon cumin
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • ¼ teaspoon cayenne pepper
    • 12 ounces pumpkin beer
    • 1 15-ounce can pumpkin puree
    • 2 cups chicken stock low-sodium
    • 2 15-ounce cans cannellini beans drained and rinsed

    Instructions

    • Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, poblano peppers, jalapeño, garlic, and kosher salt. Sauté the mixture for 5-7 minutes, or until the vegetables are softened and begin to turn brown.
      2 tablespoons olive oil, 1 medium red onion, 3 poblano peppers, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons kosher salt
    • Push the sautéed vegetables to the side of the pot and add the ground turkey. Using a wooden spoon, break the turkey into small pieces as it cooks. Continue cooking until the turkey is no longer pink, approximately 5 minutes.
      1 ¼ pounds ground turkey
    • Sprinkle the spices over the cooked turkey. Sauté the mixture for an additional 1-2 minutes, allowing the spices to open up and infuse their flavors into the meat.
      2 tablespoons chili powder, ½ tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper
    • Reduce the heat to medium-low. Pour in the pumpkin beer to deglaze the pot, ensuring you scrape up any flavorful bits stuck to the bottom. Let the beer simmer and reduce for about 5 minutes.
      12 ounces pumpkin beer
    • Whisk in the pumpkin puree until the mixture is smooth and well combined. Then, add the chicken stock and drained cannellini beans. Stir together until well mixed.
      1 15-ounce can pumpkin puree, 2 cups chicken stock, 2 15-ounce cans cannellini beans
    • Bring the chili to a gentle simmer. Allow it to simmer for 10-15 minutes, or until it reaches your desired thickness. Taste the chili for seasoning, adjusting salt and spices if needed.
    • Garnish with your choice of toppings, such as shredded cheese, chopped cilantro, or a dollop of sour cream, and serve.

    Notes

    • Quick Tip: After cooking, let the chili rest for a few minutes before serving. This helps the flavors meld together even more.
    • Storage: Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 359kcal | Carbohydrates: 32g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Cholesterol: 68mg | Sodium: 913mg | Potassium: 860mg | Fiber: 8g | Sugar: 3.5g | Vitamin C: 41mg | Calcium: 146mg | Iron: 6.1mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

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