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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


  • 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 120 votes
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 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
Yield: 9 servings
Serving Size: 1 cup


  • 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


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

  1. Avatar photo
    Suzanne Gresick

    Great chili & so easy. I used the slow cooker method & used Rancho Gordo organic Yellow Eye beans. (Found on line & worth the extra step but canned beans are fine. Cooked on low for 8 hours. Better the next day for flavors to enhance the taste.

  2. Made this – both me and my son (10yo) absolutely loved this! Leftovers taste even better. The only change I made was to add a little bit of turmeric & a little less of the cumin, but only because I wasn’t sure how he’d take it. I’ll use the full amount next time!

  3. Please since the program has become simplified I can’t find the points in your recipe Has this been eliminated Thank you for your time and all your amazing recipes

  4. 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!

  5. 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  

  6. 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!! 

  7. 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

  8. Hi! Thanks so much for all of your amazing recipes – I live by them! Question here: Can I use canellini beans? I couldn’t find any other white beans at the store. Thank you!!

  9. I don’t understand the necessity for I using an instapot for this recipe. I have made better chili recipes using conventional cooking methods. You don’t need all that cooking time for chili not to mention the time it takes to let all the stem out   Another  30 minutes.
    Also it was not the tastiest chili recipe I have ever tasted.👎. I would not make it again.  

  10. This was delicious! I followed others advice and only added 1 tsp of cumin instead of 1-1/2 TBSP. I felt it was a good advice and would recommend starting with that amount as well. I will be making this again!

  11. I make a couple different versions of chili during the winter, but when I made this for the first time last night, my husband said, “this is the best chili you’ve ever made!” I love that the pumpkin adds extra vitamins and fiber.

  12. Avatar photo
    Laura S. McManus

    So … I am making this for the first time & am very excited! Love everything Of yours I’ve ever made. 
    I adore cumin, but …. is the recipe for 1 1/2 T … or 1 1/2t? I cook with cumin frequently & feared the T was a typo. Mine is simmering away … with just 1 1/2 teaspoons … but definitely wanted to check with you for next time! Thanks for making life better. ☺️

  13. I really liked this as I can no longer eat tomato based chilis.
    I just wish the broth ended up being thicker..mine almost looks like soup . I ended up serving it over white rice and it was delish!!

  14. Yum! Made this for family company and it was a hit. Set out all the typical “taco” toppings and guests helped themselves. Perfect warm comfort meal before heading to an evening outdoor fall event!

  15. This recipe was a hit with my family (and our carpool who we shared half the batch with for dinner)! I forgot to pickup onions at the grocery store, so I used a bag of mini sweet peppers, seeds removed and chopped (red, orange and yellow) and four Chinese fingerling eggplants from our garden. It was excellent! We topped with jalapenos from our garden, premade guacamole (the mini packs my boys eat for lunch) and shredded Mexican blend cheese. I love pumpkin everything and even our family friend who dislikes pumpking loved this.

  16. My boyfriend hates tomatoes, and I’ve been struggling to stray away from my personal favorite tomato-heavy chili. I tried this last night for the first time and was pleasantly surprised to see how much the broth (sauce? gravy?) thickened up after it finished. I threw in a couple bell peppers that needed to be eaten and some chipotles for a little kick. Not bad! Makes a ton and I have plenty to share- I’ve gotten rave reviews from all the tomato-haters in my life.

  17. Hi, I’m looking forward to making this chili this weekend. However, in the pictures it looks like you used red onion, but in the recipe it just says to use a small onion. Is there a particular type of onion that is recommended for this recipe? 

  18. Avatar photo
    Heather Jacobsen

    Have you ever used ground beef instead of turkey? I live in Mexico and it is impossible to find ground turkey and want to make this using beef. What do you think?

  19. Any thoughts on changing the name of your blog? 
    I used to be a huge fan and would only cook your meals; however, that was mainly during my eating disorder. I think your recipes are still great but struggle to use your page due to the name which is quite fat phobic. 
    I understand the motivation behind the name of the blog but think it may be outdated now. 
    Just something to consider! 
    Lots of love

    1. Hey Melissa, Thanks for reaching out to me. The name of the blog doesn’t imply being skinny or the weight on a scale, it’s just a play on words to mention the recipes are slimmed down in calories and fat. I always use real food, real bacon, butter, etc. in moderation with a focus on healthy eating. I hope you continue to use and enjoy my recipes, but I understand if my recipes are not for you, I am sure they aren’t for everyone.

  20. I have been making this recipe for years.    I fill a 6 quart stockpot and freeze the leftovers in individual lunch size servings.   I par cook a pound of dried navy beans, use a 3 pound package of ground turkey from Wegmans and use either homemade turkey or chicken stock.   My husband and I really the recipe and it is in the regular rotation.  Like most soups/stews ingredients and amounts can be tweaked to individual tastes.  

  21. Excellent recipe!  I substituted an orange pepper for the chiles because I can’t eat spicy dishes, and used a little less cumin and the flavor was wonderful. Great dish for a winter night. I will be making this again!

  22. I’ve made this so many times, and we absolutely love it! I do a little less cumin, just because it’s not my favorite and add a sprinkle of cinnamon just to bring a bit of the fall flavor out. Can’t get enough… it’s my go to  chili recipe!

    Also I’ve done this on the stove and in the crock pot, both came out perfect!

  23. I made this yesterday for supper. This was soooo delicious. And you could not taste the pumpkin, it just gave it a nice creamy texture. I served it with alittle rice on top along with cheddar and sliced avocado. It was amazing. I will be making this again.

  24. Made this today for supper, it was soooooo delicious. I could not believe how good it was and yes you could not taste the pumpkin, it just gave it a nice creamy texture. I served it with slices of avocado, cheddar and rice. Also, some Fritos were really good dipped in it.
    I will definitely be making this again 

  25. Made this but on the stove , easy enough for a weeknight meal . Loved the pumpkin flavor with all the spices . Very thick so I added more broth . Definitely will make again !

  26. I made this recipe last week and the men in my family were very skeptical when they heard what I was making. Well it was a big hit with everyone. Everyone had nothing but good things to say about it. I made it exactly as the recipe but only cooked in crockpot for about 2 hours on high. Four hours seemed way too long considering when you cook chili on the stove, you only simmer for about 45 minutes. It was perfect.

  27. Made this tonight via the IP. I “veganized” it, too! 🙂 I used the Gardein grounds instead of turkey, and I only needed one whole package to replace the 2 lbs of ground meat. I cut back on the cumin. I might not even put it in the next time. I started out with less chili powder, too, but next time I might add more. I also threw in some corn. Yeah, do not mix when you put in the pumpkin puree. Just spoon it in last and smooth it over the top. When it’s done, it mixes together well. We liked it a lot! It was a nice change of pace from the chili I’m used to making with tomatoes. Kids ate it up! We topped it with Forager sour cream and tortilla chips!

    1. Forgot one more thing… I pressured cooked it on high for 10 minutes, natural release, as advised by a previous comment along with not mixing in the pumpkin puree until after it is cooked. Perfect-o! You might even be able to cook it less than 10 minutes!

  28. I want to is a try and plan to use leftover roast turkey breast.  Has anyone tried this recipe using chicken or turkey breast meat?  Thanks so much.

    Gina, your recipes are always great.

    1. I added a little cinnamon and celery, and less than 1/4 cup sugar, ugh I know, I miss Keto diet LOL, but it was good. sadly no one liked it. not hubby or my 2 boys (4 and 1.5) my 1.5 yr old NEVER throws food, but with this, for like the 1st time ever he swiped it onto the floor. so disappointing but at least I liked it! I’ll take the rest and freeze it so I have some quick easy meals.

      1. I’ve made this so many times, and we absolutely love it! I do a little less cumin, just because it’s not my favorite and add a sprinkle of cinnamon just to bring a bit of the fall flavor out. Can’t get enough… it’s my go to  chili recipe!

        Also I’ve done this on the stove and in the crock pot, both came out perfect!

  29. I’ve made this a couple times now and absolutely love it! Following tips from comments I added a bit of cinnamon and a can of corn – it’s so hearty and flavorful! Will definitely make this again, thanks for the recipe 😀

  30. My hubby and I enjoyed this SO much. I love the pumpkin in place of tomatoes, it was a fun new taste vs tomato and of course not sweet. My hubby hears pumpkin and he thinks pie haha which is normal, but this just has a nice texture and was less acidic for me which was better for my stomach. I do get those finding the turkey a little bland, and I think I will try to sauté the turkey in the IP along with the onions and garlic instead of separate next time. But still such a HUGE hit and in the fav rotation! 

  31. Delicious chili recipe!  I wasn’t sure about the pumpkin but SkinnyTaste has never let me down so I tried it.  Wow so creamy and flavorful.  I like spicy so I added extra chili powder, extra green Chile, some chipotle powder, smoked paprika and a little bit of cinnamon.  So good with the optional toppings.  Will definitely make this one again and again 

  32. A-mazing! So good! I never said anything to my family and no one knew it was pumpkin and not tomato till I told them.

  33. Great base recipe for a different kind of chili. Made it pretty much as directed, with the addition of some of my favorite Penzey’s chili powders and a smidge of their Now Curry (my fave). I think next time I’d prefer more flavor to get into the turkey, so I’ll sauté onions first, then add garlic for a min, then add turkey. Once mostly cooked I’ll throw all the spices in and cook for a minute before adding to the slow cooker. I think that should do the trick.

  34. I’m curious why when I added this recipe to my Weightwatchers app that it registered as 3 points per cup under the purple plan and not 0 points as the recipe states.

  35. I make this regularly and also came in 3rd place in our office chili contest with a tweaked version of this recipe! Not many substitutions, but I use ground Italian sausage (chicken), usually mild, but I may use 1 lb mild, 1 lb spicy — instead of plain ground turkey, it benefits from the extra seasoning. Instead of canned chopped green chilis, I use smoked hatch chilis. When they’re in season, I buy them, destem, cut into chunks and freeze until I need for soup. I also tend to add paprika, when we traveled to Hungary we bought big packages of paprika and I tend to add it to a lot of recipes.

  36. Hi Gina!  Do you really not stir things before setting the crock-pot and letting things cool? Or is that just for videos? Just curious… I look forward to finally trying this recipe this weekend—I made the meal prep cookbook slow cooker white bean chicken chili last weekend and it was delish!

  37. Avatar photo
    Sandy OConnor

    My best friend made this , and I just loved it and needed the recipe, now it’s my turn to create (she is a much better cook however)!

  38. Avatar photo
    Megan Annett Lawler

    I made 2 batches of this chili yesterday for a staff meeting using 93% Lean Turkey meat (must be drained before placing in the slow cooker) and I came home with none! Did I mention there were only 8 people in this meeting? 😳🤤😋 Obviously this is a new favorite and I will be making again soon so I can enjoy some leftovers! 

  39. Avatar photo
    Amanda Morgan

    This is a fabulous recipe! I made a batch and stored it in 5 containers for my lunch for the week. Currently enjoying it! I cooked on stovetop and just simmered for an hour. I always add some hot sauce at the end too! Gives it a little extra somethin somethin!

  40. It was ok. I added more spice but it still tasted like it was missing something. I think I might try adding cinnamon or maybe sage.  
    I am glad I did not use 2 lbs of ground turkey as it was very thick. 

    Not bad, just not my favorite.

  41. Excellent! Satisfying! Delicious! I forgot to start it in the crockpot, so I just cooked it on the stove for an hour. Left out the chili powder because I didn’t want it. The pumpkin flavor disappears. Next time I’m adding a can of garbanzos.

  42. I really like this recipe. My teenage son, who doesn’t like chili, thinks this is good! If I can’t find pumpkin puree anywhere (I’ve been to at least 6 stores), can you suggest a substitute?

  43. Just. Awful. No flavor despite all the delicious spices. I can’t believe others enjoyed this. Such a disappointment I would give 0 stars if I could.

    1. I have to agree that it was a bit bland. I did like it but will definitely up the spices when I make again.

  44. This is the first Instant Pot recipe I’ve ever made – and with careful reading of the comments, it was a success! I subbed in a can of chickpeas for one of the cans of white beans (compensating for a shopping error, ha), and since it came out just a very little bit wetter than I expected, I threw in a few shakes of cornmeal after taking the lid off, which worked for me. I did the cooking of the meat and the onions/garlic in a separate pan, as I wasn’t feeling bold enough to try the Saute function out on a first attempt. Thanks!

  45. This is my go-to recipe. Wanted to share how much my family loves this. I have 6- and 9-yr old kids. I love that I can whip up this family favorite and even freeze it and when it’s served they comment so positively. That rarely happens in my kitchen. Plus, especially now when family life has been turned upside down, it’s so nice to have our comfort food

  46. Avatar photo
    Phyllis Kellogg

    Is pumpkin purée the same as the canned pumpkin you use for pumpkin pie?  Haven’t made it yet. 

    1. You’ll need “pumpkin purée”. Don’t get “pumpkin pie” that has added spices for making pies. There is a difference and the cans are usually right next to each other on the shelf. 

  47. Homerun with my picky 13 ywar old daughter!! I was surprised when she actually agreed to try it, and AMAZED that she went back for seconds! (I didn’t tell her there was pumpkin in the recipe)
    My husband and I enjoyed it also, but for us the spices definitely needed doctored up. Him for spice, me simply for flavor.
    I used the instant pot method. After all the sauteeing, I found it necessary to deglaze with some of the broth before adding the rest of the ingredients.

  48. Made this on the stove top in a Dutch oven, simmered on low for an hour. I follow d suggestions in other comments and doubled the spices. It was great – can’t imagine it with the normal amount of spice, so I’m glad I read the comments first. It was a bit watery at first, but after sitting became more chili consistency.

  49. Loved this! Another Gina success! Great option for a tomato-less chili and love the extra vitamins a thickening (without flour/butter) from the pumpkin!

  50. This is so delicious. One of my favorite chili varieties that I keep in regular rotation, even during the summer. So easy to throw together and let simmer on the stove. I sometimes switch in ground chicken. Yum!

  51. This is, by far, my fav new chili recipe!  Love that it’s a slow cooker recipe, has loads of fiber, and is 0 points on the WW Blue Plan!  Served it to my Italian husband (who loves tomato anything), and he said it was delicious!  Only after 2 helpings did I tell him about the pumpkin!  

  52. Very Bland!! I don’t usually give bad ratings but I felt I needed to for this one! Have had much better chili’s that were on WW.

  53. I agree with a previous poster that this is a great base recipe!   I also found it a little bland – although in fairness I forgot to put the chilies in!  I agree that it definitely makes me think of fall, So I added a little extra salt and pepper, some more chili powder, and then cinnamon and nutmeg. It was awesome!   I also got the thumbs up from a non-pumpkin eater! 

  54. I did the Instant Pot version. It was very easy to make, but there are a few tweaks that need to happen to prevent the infamous burn notice. 
    #1 sauté turkey until there’s no liquids left
    #2 add onions, garlic and spices and cook for about 4-5 minutes
    #3 deglaze with half of the chicken stock, and scrape up the cooked/burned bits from the bottom.
    #4 add chilies, both cans of beans (drained and rinsed) and mix thoroughly. 
    #5 add canned pumpkin to the top only DONOT MIX. Spread it out on top of the chili stuff. 
    #6 manual cook for 10 minutes, and let it NPR (naturally release its pressure – about 20 minutes)
    #7 open lid and stir. Adjust any seasonings.  

    I hope this helps others.
    Gina, you’re more than welcome to use my method if you’d like. 

    My version tastes good but there’s something off. I added more chili powder and cumin than called for, but I don’t think that affected the taste. I think it might have been the cinnamon I added – don’t add cinnamon. I thought it would be good with the pumpkin. Oops.  Now, I  feel like it needs green olives or something.  Otherwise this is a good chili recipe that’s thick and hearty. I just don’t think I’m a fan of pumpkin with my meat. That’s why I give it 4 stars – personal preference. Next time I’ll stick with a more traditional chili. 

  55. Hi Gina! 
    Making this for a girls night that I’m hosting and chili will hit the spot! Would it be ok to put everything in crockpot night before (I sautéed the meat, onions/cumin). Then put on low in the morning? Trying to save time but don’t want it to mess with the taste! Love all your recipes and cookbooks!!

  56. Could I use chicken thighs or breast in place of the turkey?? Has anyone tried this substitution? 

  57. This is like the base of a recipe. It’s not bad, consistency is good, but it’s bland. I doubled the cumin, tripled the chili powder (could probably use more), and added pumpkin pie spice. After all those changes this chili was pretty good. Will probably make again. 

  58. Followed this recipe exactly and did it in the instant pot. It came out so watery like soup! 25 minutes and 2 cups of broth. Not sure what happened!

  59. This has a good taste but way too much meat. I’m adding another can of pumpkin and beans to the leftovers tonight. I know chili
    Is supposed to be meaty but my family  prefers the bean heavier chili’s. Next time will only use a pound of turkey. 

  60. Avatar photo
    Emily Hatley

    This was a really good chili. Unfortunately this recipe did not work out in my instant pot. It gave me a burn error twice. I made sure to deglaze the pot before adding the rest of the ingredients but each time the liquid rose to the top and the bottom started to burn. Turned it off. Scraped the bottom, checked the inner chamber, added liquid to measure 2 1/2 cups total and restarted the pot for 15 minutes (we were hungry and waiting on the chili). It stopped and gave me a second burn notice, all the liquid was at the top again when I opened it. But this time it had cooked for enough time, everything was cooked though so no worries about it not being ok to eat. Next time I will do this on the stove. This was super delicious even with the problems so I will make this again.

    1. I had the same issue with this chili and one of the others! I am glad I was not the only one. The good news is that the turkey was cooked ahead of time, so I was not worried about it being under-cooked. I agree that it was still a great recipe!

    2. I got the burn notice on my batch as well. Added 2 more cups of broth and it came to pressure and cooked for the full 25 mins. I have the Instant Pot Duo 8 qt. Maybe because it’s a large pot, the recipe requires more liquid? Not sure. The friend of mind who recommended this recipe to me has the little 3 qt model and didn’t have any issues.

  61. This is super easy & delicious! I do like to tinker with recipes though so the second time I made this, I changed the following…

    One pot, stovetop:
    Sautéed garlic & onions first (5min) then added ground turkey. Cooked almost all the way through and added double the spices. Cooked turkey the rest of the way through & added remaining ingredients. Stovetop simmer for about 45min…yum!

  62. I doubled the onions, spices, and green chilies, added smoked paprika and a sweet potato. It was wonderful! Nice and thick and creamy and very flavourful.

  63. It was okay, not our favorite. It reminded me of a filling I’ve had in enchiladas before, which I think is what I’ll do with the leftovers. ????

  64. Avatar photo
    Shari Widmayer

    I’ve made this many times already and I’m not sure if I ever gave a review of it so if I did… oh well…

    My husband and daughter are not Dan’s of pumpkin at all and they both love this chili. Today was my husband’s birthday and when I asked him what he wanted for dinner THIS is what he wanted. I didnt realize that you also added IP instructions so when I looked for the ingredients list to make it tomorrow, I was pleasantly surprised and he was thrilled to have his birthday meal.

    Thanks again Gina. We are trying to lose weight again and your site makes it easier.

  65. Why is this not considered dairy free? Am I missing something? Especially if the sour cream/yogurt is optional.

  66. Avatar photo
    Elizabeth A Balschi

    Only changes I made was to use a lot more of each spice or herb; added all herbs & spices at end of sauteeing onions and then only added enough chicken broth to deglaze the pan and scrape up all that yummy fond (probably 1 1/4 cup total) and added that to crock pot. Took less than 8 hrs on low.

  67. Avatar photo
    Jennifer M Bird

    This is probably one of my favorite Chili recipes of all time. I would have never guessed I would love Chili with pumpkin so much! I would agree with the other comments, I definitely think all of the spices could be doubled with a pinch of salt and pepper. I look forward to making this again!!

  68. Made this tonight in the Instant Pot. I really liked it, and so did my husband. Will make it again!

  69. Hi Gina, Is it necessary to brown the onion garlic and turkey first? Or can I throw It all in the slow cooker and omit that step?

  70. Doubled spices. Halved turkey. And added some butternut squash that was cubed and waiting to be cooked. Yum.
    I always find it awkward to rate the recipe if I have modified it…I am not really rating it then, am I? However, this is an easy modification and consistent with other reviewers results.

  71. So good! I love the consistency of the pumpkin. I left out the green chiles because they may be too spicy for my toddler who loves turkey chili and I added a can of diced, no salt added tomatoes. I can always add my own spice. This is such a good lunch for work. I had it with 1/3 cup of cooked farro today.

  72. Avatar photo
    Becky Omwake

    Absolutely delicious!  Not certain if my husband would like it so made a pot of white chicken chili as a back up.  Fortunately he loved it so I have another meal in the freezer. 

  73. I made this and froze it.  I only had black beans and chick peas so I used.can of each.  I also added a can of mild rotel chili’s.  
    Ate a bowl today with 1 T Tostito cheese dip added and it ws was so wonderful!!!  The pumpkin made a good flavored broth to the soup.
    Mine made almost 12 cups; maybe because of the can of rotel i added and didn’t drain the black beans.
    This recipe is a “keeper” for sure.  I’ve tried many of your recipes, but I think this one’s the best so far.
    Thank you for all the healthy recipes!

  74. I’ve made this recipe twice,  I enjoyed it each time but the first time it had much more of a kick and was more flavorful. I just checked my cookbook which calls for 1 1/2 tablespoons of cumin, however it only says 1 tsp of cumin online. Just wanted to point that out in case you are hoping for more spice, it makes a huge difference?

  75. Avatar photo
    Jennifer Bourne

    When I read the title of the recipe, I thought i would not like this meal. Putting pumpkin in chili was just something I thought didn’t belong. Boy was I wrong! This chili was delicious! And the ease of making it made my Sunday more enjoyable. I tell all my friends about this recipe and this meal plan! Thank you!

  76. I made this chili but added more chili powder and cumin than the recipe calls for because it is a little bland otherwise. I was shocked when my family not only ate ALL of it but asked if I would make more. So I’ve made this TWICE this week and it’s almost gone again. For those of you who say it’s watery, it’s possible you haven’t cooked it long enough. The recipe IS watery at first but when you leave it in the slow cooker for the amount of time the recipe calls for, it thickens up quite nicely. This is definitely a recipe that we’ll be making again and again.

  77. Such an awesome recipe! I hosted a fall girls’ night and made this for the first time in the instapot because I was running late from work and it got so many compliments. I was told I should never serve a dish without trying it first but with this recipe it was a no brained!

  78. Thanks for a great recipe. Nice to change up our regular turkey chili with pumpkin rather than tomatoes.  2 kids, a husband and a set of grandparents all enjoyed it! (I doubled the spices for extra zip.)

  79. Skinnytaste for the win again! Thank you, Gina! I’m not a fan of ground turkey but decided to give this a try. It was great! My family likes spicy food so I added a little cayenne pepper and otherwise followed the recipe exactly. It was great!

  80. I made it in a pot. I used half the amount of turkey (1 Lb) and 1 can of beans. Left all other ingredients the same. Came out perfect!! I can’t imagine it as flavorful with more meat and beans.

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    Darleen Claire Placey

    Made this today. It was great. I doubled the spices and added smoked paprika.  Yummy!

  82. Following the suggestions of some of the readers, I added some sherry vinegar and a red pepper to this, plus some extra chili powder, and it was fabulous.  It was even better the next day.  This is a keeper for me!

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    Carole Edmark

    Loved this recipe.  I doubled the chili powder and cumin, added some red pepper flake and 1/2 teaspoon of cinnamon.  It got better each day as the flavors melded.  Yummo!

  84. Made this tonight with homemade pumpkin puree and it was delicious! I added a little extra chili powder and cumin based on some previous comments, and it had a lot of flavor, it is very filling and a great alternative to tomato based soups! Thank you for including Instant Pot directions, worked great!

  85. Made this tonight in the Instant Pot and it came out very watery. Any advice for adjusting liquid amount to avoid this?

  86. Delicious! Especially with some toasted french bread to dip it in 🙂 My only recommendation is to double the amount for spices. Even then I felt like I could have even tripled the seasoning, but that’s just. Nothing a little garlic salt and hot sauce cant fix! Overall great recipe!

  87. So I cooked the chili and when we tried it , it was sweet ! My husband said why is it sweet ? I realized I used pumpkin pie filling ! Not purée ! But it was still delicious! Going to make it again , with the right pumpkin ! ALl of your recipes are The Best ! Haven’t had one that we haven’t liked yet ! 

  88. I also have your Fast Andy Slow cookbook which also has this recipe in it, but the amounts of some of the ingredients are different. For example, in the cookbook it lists two 4-ounce cans of mild green Chile’s instead of one 4.5-ounce can.  It also lists 1-1+/2 Tbs cumin rather than 2 tsp here and lists 2 tsp of chili powder in the cookbook rather than 1 tsp online. Is one recipe incorrect or just a slight variation?

  89. Now that it’s finally Fall temps here in NY, I put this recipe in the crockpot an hour ago cannot wait for the end result!  I also am awaiting my Amazon order with your new cookbook, One and Done, in it that’s coming today! So exciting to see what recipes I can use for my crockpot and air fryer! 

  90. What if I just dumped everything’s into the crockpot without sautéing first? Kinda defeats the purpose of a crockpot meal. 

  91. This recipe caused my instant pot to not come to pressure. I transferred it to a Dutch oven and the bottom of my IP was browned which is why it wouldn’t come to pressure and why I was getting the error message. I’m unsure which ingredient did this because I used plenty of liquid. 

  92. This was easy, warming, and filling. However, it was also … bland. I would add significantly more spices in the future, including tablespoons of cumin instead of teaspoons. It would also be well-served with a hearty dash of chipotle or cayenne powder to cook, and hot sauce on the table to taste. In all, a very good start, but it needs more flavor.

  93. This chili is PACKED with flavor. Best fall chili recipe by far. Top with sour cream, jalapeño, and some sharp white cheddar and you won’t regret it. So yum! 

  94. I made this last night and it was a hit! I increased the spice measurements a bit based on the comments and also added a little allspice and it was wonderfully flavored. Additionally, I cooked on stove top, simmering for one hour, and had no consistency issues – thought it was a great chili consistency. Would definitely make again!

  95. I prepared it without any changes. Absolutely delicious. Not a hint of pumpkin taste, just as promised. Next time, I’ll bump up the chili powder and cumin a tad. I also needed to add a little salt to each serving, but I’d rather do that than add too much to the entire recipe. Hard to believe this is ‘0’ points.

    1. Everyone in my house really enjoyed! I thought the flavors were delicious. This was my favorite chili I have tried to make so far. The pumpkin gives a nice rich flavor and creaminess to it. I added an additional can of chili beans so that might have enhanced some flavors too. I will definitely be adding this to my regular recipes!! So yummy. 

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    berry sprague

    I made this last night and its perfect! I read that it needed a bit of a spice increase, so I added curry powder and extra spices. I left out the beans and added mushrooms and topped with sour cream and raw onion.

  97. I’m afraid we did not like this recipe at all. I ended up throwing it out. Maybe if it was made with chicken and had more chicken flavor with bouillon it would be better.

  98. Has anyone tried this with boneless chicken breasts instead of ground turkey (which I’m not a fan of)?

  99. I made this tonight but did stove top instead of crock pot. I would recommend at least doubling the spices. I also sauted the onion, garlic, then added the turkey on top (as well as half a jalepeno). This gave it the perfect level of heat and flavor.

    If doing stovetop as I did, saute garlic 30 sec in olive oil, add onion, saute 4-5 min, add in ground turkey + salt, cook through — drain extra fat / liquid if desired at this point. Add cumin + beans, saute 1 min, add all other ingredients, bring to simmer and then turn to low and simmer 1 hr.

  100. I agree with some of the comments below-flavor is a little lacking. I added some low sugar bbq sauce and it added just the right amount of sweetness and smokiness the recipe needed. Well done Gina! 

  101. So delicious!  My first attempt at using the Instant Pot and it was so easy and the consistency was perfect.  Thank you for providing detailed instructions for both IP and slow cooker.  Love the idea of topping with jalapeño for extra kick.  🙂

  102. I was a bit skeptical about the pumpkin in this recipe, but man this was FANTASTIC. I told NO ONE what was in it and they wolfed it down. My picky husband and brother in-law each ate two bowls and my 7 year old son loved it. I did add more cumin and a dash of ancho chili powder, to give it a little smokiness and heat, but I would still classify this as mild (I used mild green chiles). Some (non weight conscious) members of my family used the large Fritos Scoops to eat with this. I will definitely make this over and over again.

  103. Gina, I have started following your meal plan and so far in a month lost 10 pounds ….I sub meals I do like ( don’t eat pork ) and try and eat as clean/ organic as possible…my blood pressure has gone down without meds and feeling fabulous… thank you

  104. As with all recipes that I get from online, I ignore the amounts given for spices and add what I think fits best. For this recipe, I would say I at least doubled all the spices. I also added in garlic powder.

    I sauteed the turkey with hot Peri-Peri sauce that I had in the fridge (we also used 93% fat free turkey instead). I added in a 4.5 oz can of jalapenos. After putting it all in the crockpot I tasted, and realized it needed some acidity so I added some apple cider vinegar — probably around 1/4 cup (maybe more — I dont measure). We added more of the spices after it was done cooking and a bit more apple cider vinegar.

    My fiance messaged me today after eating leftovers again for lunch saying it is the best chili he has ever had. Which is quite the statement coming from him. He was so doubtful of the white beans and pumpkin! He did say he wished we had fresh jalapenos for a little bit of crunch (we like things spicy!). Served it with greek yogurt, green onions, and a bit of cheddar cheese.

    Thank you for this interesting, recipe as I would never have thought of it myself! Our adjustments obviously add on some calories and we only got 6 servings out of it. Even with the adjustments and toppings, it ended up being around ~550 calories and we were quite full 🙂