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White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot)

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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 made in the Slow Cooker or Instant Pot!
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.

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!

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

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!

Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!

More Chili Recipes You May Like:

Turkey White Bean Pumpkin Chili

4.57 from 119 votes
0
Cals:272.5
Protein:32
Carbs:31
Fat:2.5
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.
Course: Dinner, Lunch
Cuisine: American
Turkey Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!
Prep: 5 mins
Cook: 4 hrs
Total: 4 hrs 5 mins
Yield: 9 servings
Serving Size: 1 cup

Ingredients

  • olive oil spray,
  • 2 lbs 99% lean ground turkey
  • 1/2 teaspoon olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder, to taste
  • 2 bay leaves
  • 1 1/2 tbsp cumin
  • 1 tsp oregano
  • 2 15 oz cans white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree, or homemade
  • 4.5 oz can chopped green chile
  • 2 cups low sodium chicken broth, check labels for GF
  • kosher salt and pepper to taste
  • chopped cilantro, red onion or chives for topping
  • Greek yogurt or low-fat sour cream for topping, optional

Instructions

Slow Cooker Version

  • Heat a large skillet over high heat and lightly spray with oil.
  • Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
  • Add oil to the skillet, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Transfer to crock pot.
  • 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.
  • Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Instant Pot:

  • Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside.
  • 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.
  • Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
  • Cover and cook on high pressure 25 minutes. Natural release.
  • Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Last Step:

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Video

Nutrition

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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576 comments on “White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot)”

  1. I added 1 tsp turmeric, 1 more tsp of chili powder and a bit more turkey (it comes in a 2.5 lb double pack from Sam’s.)
    This was quite good and a lot fewer calories than ground meat! I’ll definitely make this again, especially since I bought about 10 cans of pumpkin on sale! For those who thought it wasn’t spicy enough, you can always add more spices!

  2. This is really delicious! I didn’t use the amount of cumin recommended (to me 1 1/2 tablespoons is a lot) & my family loved it!! There were no leftovers! I didn’t tell them it was pumpkin chili  

  3. Gina, I own all of your cookbooks and I’m a huge fan of your recipes!!  I have to tell you that my kids loooove this recipe that is delicious and healthy! They request it often! Thanks for all you do, your recipes/ videos/ posts are so appreciated!! 

  4. I did 1 lb turkey 1 lb ground beef and it was good! you dont really taste the pumpkin (so if savory pumpkin puree is deterring you- dont let it!!) it just taste like fall and feels cozy. I also added a can of light red kidney beans for another color + protein and to make it feel more chili-like