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 Pumpkin White Bean Chili made in the Slow Cooker or Instant Pot!
Print WW Personal Points
4.55 from 111 votes
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Turkey White Bean Pumpkin Chili

272.5 Cals 32 Protein 31 Carbs 2.5 Fats
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Yield: 9 servings
COURSE: Dinner, Lunch
CUISINE: American
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.

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!

Video

Nutrition

Serving: 1cup, Calories: 272.5kcal, Carbohydrates: 31g, Protein: 32g, Fat: 2.5g, Sodium: 499mg, Fiber: 12g, Sugar: 2.5g
WW Points Plus: 6
Keywords: chili recipe, pumpkin turkey chili slow cooker, pumpkin white bean chili, turkey pumpkin chili crock pot, Turkey Pumpkin White Bean Chili

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558 comments

  1. 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.

  2. 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.

  3. 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? 

  4. Mid kitchen renovation, the Instant Pot version turned out great! 

  5. 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?

  6. I made this tonight and it was so good!

  7. 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
    Melissa 

    • 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.

  8. 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.  

  9. 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!

  10. 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!

  11. Will you be putting in personal points  on these menus   Thank  you