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!
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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. My fave chili recipe ever! Love that it has no tomatoes, they make my reflux act up. 

  2. This is absolutely delicious. Such great flavors, love it! Thank You 

  3. 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.

  4. 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 

  5. 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 !

  6. 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.

  7. 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!

    • 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!

  8. 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.

    • 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.

      • 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!

  9. 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 😀

  10. 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! 

  11. Can I use dry beans instead of canned?

  12. 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 

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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)!

  19. 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! 

  20. One of my favorite chili recipes for fall!