Name: Hearty Turkey Pumpkin White Bean Chili
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 pound ground turkey; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; Salt to taste; Freshly ground black pepper to taste; 1 (15-ounce) can pumpkin puree (not pumpkin pie filling); 1 (15-ounce) can great northern beans, rinsed and drained; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained

Turkey Pumpkin White Bean Chili — what a delightful combination of words, promising warmth, flavor, and a touch of seasonal magic! I am absolutely thrilled to share with you a recipe that will redefine your perception of hearty, comforting meals. This isn’t just another bowl of chili; it’s a vibrant tapestry of autumn’s best, designed to nourish both body and soul, inviting you to savor every spoonful.

While the concept of chili as a stew has deep historical roots in American cuisine, evolving over centuries into the beloved dish we know today, our version offers a fresh, modern take. It embraces the traditional spirit of community and comfort while introducing a unique blend of ingredients perfect for contemporary palates and health-conscious eaters. You’ll discover why this dish stands out as a true culinary gem!

Why This Turkey Pumpkin White Bean Chili is a Must-Try

People absolutely adore this chili for so many reasons. The lean turkey provides a robust, satisfying base, beautifully complemented by the subtle sweetness of pumpkin and the creamy, wholesome texture of white beans. Each spoonful delivers a harmonious blend of savory spices with a hint of autumn’s charm. It’s incredibly convenient, often a one-pot wonder perfect for busy weeknights, and its flavors deepen wonderfully the next day, making it fantastic for meal prep. I find its unique taste profile and satisfying heartiness make this particular Turkey Pumpkin White Bean Chili an instant favorite, offering a comforting embrace during cooler months and proving that healthy eating can be incredibly delicious.

Ingredients:

For the Turkey Pumpkin White Bean Chili:

2 tablespoons olive oil, divided

1 ½ pounds lean ground turkey (93/7 or 94/6 fat content works beautifully for chili)
1 large yellow onion, finely diced (about 1 ½ cups)

1 large red bell pepper, finely diced (about 1 ½ cups)
1 large green bell pepper, finely diced (about 1 ½ cups)
4-5 cloves garlic, minced (approximately 2 tablespoons)

2 tablespoons chili powder (I prefer a good quality blend with smoky notes)
1 tablespoon ground cumin
1 teaspoon smoked paprika (this adds such a wonderful depth!)

½ teaspoon dried oregano
¼ teaspoon cayenne pepper (adjust to your preferred level of heat, or omit for a milder chili)
1 (28-ounce) can crushed tomatoes

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (32-ounce) carton low-sodium chicken broth, or homemade stock
2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained

1 (15-ounce) can great northern beans, rinsed and drained
1 tablespoon apple cider vinegar (this secret ingredient brightens the flavors!)
1-2 teaspoons salt, to taste

½ -1 teaspoon freshly ground black pepper, to taste

For Serving and Garnish (optional but highly recommended):

Fresh cilantro, chopped

Sour cream or plain Greek yogurt
Shredded sharp cheddar or Monterey Jack cheese
Diced avocado

Crushed tortilla chips or cornbread
A squeeze of fresh lime juice

Preparation: Getting Ready for Your Turkey Pumpkin White Bean Chili

Before we even think about turning on the stove, let’s get all our ingredients prepped and ready. This is what chefs call “mise en place,” and it truly makes the cooking process so much smoother and more enjoyable. Trust me, you don’t want to be scrambling for a can opener or chopping an onion with hot oil spitting at you.

First, grab your yellow onion. Carefully slice off the top and bottom, then cut it in half from root to stem. Peel away the outer layers. Lay each half cut-side down and make several vertical slices, stopping just short of the root end to keep the onion intact. Then, make one or two horizontal cuts. Finally, dice the onion by cutting across your vertical and horizontal slices. Aim for a consistent, fine dice, as this will ensure it cooks down evenly and blends beautifully into our Turkey Pumpkin White Bean Chili base.
Next, tackle the bell peppers. Wash them thoroughly. Slice off the top and bottom, then cut them in half and remove the seeds and white membranes. Lay the pepper halves flat and dice them to a similar size as your onion. The combination of red and green peppers not only adds a lovely color contrast but also brings different nuances of sweetness and freshness to the chili.
Now, for the garlic. Peel the cloves and give them a good smash with the side of your knife. This helps to loosen the skin and makes mincing much easier. Once peeled, finely mince the garlic. If you’re a garlic lover like me, don’t be shy here; a little extra never hurt anyone in a hearty chili.

Open and drain your cans of cannellini and great northern beans. Rinse them thoroughly under cold running water in a colander until no foam remains. This step is crucial for removing excess sodium and the starchy liquid that can make your chili murky or give it an off-flavor. Set them aside.
Measure out all your spices: chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Having them ready in a small bowl means you can add them all at once when the time is right, preventing anything from burning while you fumble with lids.
Open your cans of crushed tomatoes and pumpkin puree. Measure out your chicken broth and apple cider vinegar. Essentially, have everything within arm’s reach of your stovetop. This preparation step truly sets you up for success in creating the most delicious Turkey Pumpkin White Bean Chili.

Building the Flavor Foundation: Browning the Turkey and Sautéing Aromatics

Grab a large, heavy-bottomed pot or Dutch oven. I prefer a Dutch oven because it distributes heat so evenly and holds temperature beautifully, which is ideal for a long-simmering chili. Place it over medium-high heat and add one tablespoon of olive oil. Let it shimmer for a moment.
Add your lean ground turkey to the hot pot. Break it up with a spoon as it cooks. Your goal here isn’t just to cook the turkey through, but to get some nice browning on it. Those browned bits, known as “fond,” are packed with flavor that will later be scraped up and incorporated into our chili, adding incredible depth. Stir occasionally, continuing to break up the meat until it’s no longer pink and has developed some lovely brown crusts. This usually takes about 6-8 minutes.
Once the turkey is beautifully browned, carefully drain off any excess fat from the pot. Lean ground turkey typically doesn’t produce much, but it’s good practice. Remove the cooked turkey from the pot and set it aside in a bowl. Don’t worry if a few browned bits stick to the bottom; that’s exactly what we want!

Reduce the heat to medium. Add the remaining tablespoon of olive oil to the same pot. Now, it’s time for our aromatic vegetables – the diced yellow onion, red bell pepper, and green bell pepper. Add them to the pot and stir to coat them in the oil.
Sauté the vegetables, stirring occasionally, for about 8-10 minutes. We’re looking for them to soften significantly and become translucent, especially the onions. The bell peppers should lose their raw crunch and begin to sweeten. This slow sautéing process is key to extracting their full flavor potential for our Turkey Pumpkin White Bean Chili.
Once the vegetables are soft and fragrant, add your minced garlic to the pot. Stir it in and cook for just about 1 minute more, until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and ruin the flavor profile. Its aroma will instantly fill your kitchen – a sure sign that deliciousness is on its way!

Building the Heart of the Chili: Spices, Liquids, and Simmering

Now comes the magical part: adding our dried spices. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper directly into the pot with the softened vegetables and garlic. Stir continuously for about 1-2 minutes. This step, called “blooming” the spices, is essential. Heating the spices in oil wakes up their essential oils, intensifying their flavors and aromas. Your kitchen will smell absolutely incredible at this point!
Pour in the can of crushed tomatoes. As soon as the tomatoes hit the hot pot, use your wooden spoon or spatula to scrape up all those delicious browned bits (the “fond”) from the bottom of the pot. This deglazing action is crucial for adding incredible depth and complexity to our Turkey Pumpkin White Bean Chili. Stir everything together well.
Next, add the entire can of pumpkin puree. Stir it thoroughly into the tomato and spice mixture until it’s fully incorporated. The pumpkin not only adds a beautiful creamy texture and subtle sweetness but also helps to thicken the chili and give it that signature autumnal flavor. Don’t worry, it won’t taste overly “pumpkin-y” but rather rich and savory.

Pour in the low-sodium chicken broth. Give everything another good stir, ensuring all ingredients are well combined. Bring the mixture to a gentle simmer.
Once simmering, return the browned ground turkey to the pot. Add the rinsed and drained cannellini beans and great northern beans. Stir everything once more, making sure the turkey and beans are submerged in the flavorful liquid.
Reduce the heat to low, cover the pot, and let your Turkey Pumpkin White Bean Chili gently simmer for at least 30-45 minutes. If you have more time, an hour or even 1 ½ hours will allow the flavors to meld and deepen beautifully. The longer it simmers on a low heat, the more integrated and rich the taste will become. Stir occasionally to prevent anything from sticking to the bottom. This slow simmering process is where the magic truly happens, transforming individual ingredients into a harmonious, comforting bowl of chili.

Finishing Touches and Serving Your Hearty Turkey Pumpkin White Bean Chili

After the chili has simmered and its flavors have married, it’s time for some final adjustments. Remove the lid and stir in the apple cider vinegar. This is my secret weapon! A touch of acidity at the end brightens all the flavors, cutting through the richness and making the chili taste more vibrant and complex. You’ll be amazed at the difference it makes.
Taste the chili. Now is the time to adjust the seasoning. Add salt and freshly ground black pepper to your preference. Remember, it’s easier to add more than to take away, so start with a little and add incrementally until it tastes just right to you. Depending on the sodium content of your broth and canned tomatoes, you might need more or less salt. I usually start with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust.
If the chili seems too thick for your liking, you can add a little more chicken broth or even a splash of water to reach your desired consistency. Conversely, if it’s too thin, remove the lid and let it simmer uncovered for an additional 10-15 minutes to allow some of the liquid to evaporate.

Once seasoned to perfection, your Turkey Pumpkin White Bean Chili is ready to be devoured! Ladle generous portions into bowls.
Now for the fun part: garnishes! This is where you can truly customize your chili experience. I love a dollop of cool sour cream or plain Greek yogurt, which provides a lovely contrast to the warmth and spice. A sprinkle of freshly chopped cilantro adds brightness, and a handful of shredded sharp cheddar or Monterey Jack cheese melts delightfully into the hot chili. Diced avocado adds a creamy, healthy fat, and crushed tortilla chips or a side of warm cornbread are perfect for scooping up every last drop. A final squeeze of fresh lime juice can also add another layer of zesty brightness.
This Turkey Pumpkin White Bean Chili is truly a meal in itself, perfect for a cozy weeknight dinner, game day, or feeding a crowd. It also makes fantastic leftovers, often tasting even better the next day as the flavors continue to deepen. Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months. It reheats beautifully on the stovetop or in the microwave. Enjoy!

Conclusion:

And there you have it, my friends! We’ve reached the end of our culinary journey, but truly, this is just the beginning of your own adventure with this incredible dish. I sincerely hope that by now, you’re feeling inspired, perhaps even a little hungry, and absolutely ready to dive headfirst into creating your very own pot of this magnificent Turkey Pumpkin White Bean Chili. This isn’t just another recipe; it’s a symphony of flavors, a hearty embrace in a bowl, and a testament to how humble ingredients can transform into something truly extraordinary with a little care and the right balance of spices. What makes this chili a definitive must-try, in my humble opinion, is its unparalleled blend of comforting warmth, the subtle sweetness of pumpkin, the lean richness of turkey, and the satisfying texture of white beans. It manages to be both incredibly robust and surprisingly light, making it a perfect meal for any season, though I find it particularly enchanting as the leaves begin to turn and a crispness enters the air.

I genuinely believe this recipe deserves a permanent spot in your kitchen repertoire because it offers so much more than just a meal. It’s an opportunity to create something nourishing and delicious without spending hours slaving over a hot stove. Its simplicity belies its complex flavor profile, achieving a depth that usually requires much more effort. The health benefits are an added bonus, with lean protein, fiber-rich beans, and the vitamin-packed goodness of pumpkin all contributing to a dish that fuels your body and soul. It’s the kind of meal that brings everyone to the table, eliciting smiles and satisfied sighs with every spoonful. Imagine a chilly evening, a crackling fire, and a steaming bowl of this chili warming you from the inside out – that’s the experience I want for you. This chili is also incredibly forgiving, allowing you to adjust the spice level to your preference or swap out ingredients based on what you have on hand, making it a truly versatile and adaptable staple.

Now, let’s talk about making this delightful chili truly your own. While it’s absolutely fantastic as is, part of the joy of cooking is the creative freedom it offers. For serving suggestions, think of an array of vibrant, fresh toppings that add both texture and flavor. A dollop of cool sour cream or Greek yogurt provides a lovely creamy contrast, while a sprinkle of freshly chopped cilantro or green onions adds a burst of freshness. Don’t forget the crunch! Crumbled tortilla chips, a side of warm cornbread, or even some crispy fried onions can elevate the experience. For a touch of acidity and brightness, a squeeze of fresh lime juice is an absolute game-changer. And for those who like it spicy, a few slices of fresh jalapeño or a dash of your favorite hot sauce will do the trick. You could also offer a sprinkle of shredded Monterey Jack or sharp cheddar cheese for that classic chili finish.

The variations don’t stop there! If you’re looking to explore, consider adding a different type of bean, perhaps cannellini or a mix of black and pinto beans, to adjust the texture and flavor slightly. For a deeper, earthier note, a pinch of smoked paprika or even a touch of cocoa powder can work wonders in enhancing the savory elements. If you prefer a richer, slightly sweeter profile, a tiny splash of maple syrup or a spoon of brown sugar can really make the pumpkin sing. For a vegetarian twist, simply omit the turkey and double up on the beans and maybe add some hearty mushrooms or plant-based crumbles for substance. This recipe is wonderfully accommodating. You could even play with different chili powders or add a touch of chipotle for a smoky heat. The possibilities are truly endless, allowing you to personalize this Turkey Pumpkin White Bean Chili to suit your unique taste and dietary preferences.

So, what are you waiting for? This is your invitation, your gentle nudge, to step into the kitchen and make this incredible chili a reality. Don’t let the simplicity fool you; the results are anything but ordinary. Gather your ingredients, put on some good music, and let the enticing aromas fill your home. I promise you won’t regret it. Once you’ve made it, tasted it, and perhaps even put your own spin on it, I would be absolutely thrilled to hear about your experience. Did you add a secret ingredient? What were your favorite toppings? Did your family rave about it? Please, please, share your triumphs, your variations, and your feedback. I love nothing more than seeing how you interact with these recipes and how they become a part of your culinary story. Cooking is a journey, and sharing our experiences makes it all the more enriching. Go forth, cook with joy, and savor every single spoonful of this delightful Turkey Pumpkin White Bean Chili!