Turkey Pumpkin White Bean Chili

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Frequently Asked Questions

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