This turkey pumpkin & white bean chili is one of those meals that hits the spot when you want something hearty, cozy, and filling — without being heavy.
The pumpkin makes it creamy and rich, the white beans bring the texture, and the ground turkey adds just the right amount of protein to round it all out.
It comes together in one pot, and it’s perfect for leftovers.
Why I Love This Recipe
This chili happened by accident. I had leftover canned pumpkin, ground turkey in the fridge, and a couple cans of white beans. Threw it all in a pot with some spices and crossed my fingers. It’s now one of my fall staples — and honestly, I make it year-round because it’s just that good.
- One pot = easy cleanup
- Packed with lean protein and fiber
- Super creamy without any cream
- Great for meal prep and freezes well
- Feels like comfort food, tastes like fall
Makes: 4–6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
What You’ll Need
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 (15-ounce) can pumpkin puree
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 cups chicken broth
- Juice of ½ lime
- Optional toppings: sour cream, green onions, tortilla chips
Pro Tips
- Brown the turkey well — color equals flavor.
- Let it simmer uncovered so it thickens nicely.
- Add a splash of broth when reheating to bring it back to life.
- Don’t skip the lime — it brightens everything.
- Make a double batch and freeze half for later.
Tools Required
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups & spoons
- Knife and cutting board
- Can opener
- Citrus juicer or fork
Substitutions and Variations
- Swap turkey for ground chicken or beef
- Use fire-roasted tomatoes for smoky flavor
- Sub in cannellini or great northern beans
- Add corn or chopped spinach for more texture
- Make it spicy with cayenne or jalapeños
Make Ahead Tips
- Dice all the veggies ahead and store in the fridge
- Cook the turkey and store it separately for a super fast meal later
- Make the whole dish 2–3 days in advance — it gets even better overnight
How to make Turkey Pumpkin & White Bean Chili
Step 1: Sauté Onion, Garlic, and Bell Pepper
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion, 4 minced garlic cloves, and 1 diced red bell pepper. Cook for about 5–7 minutes, stirring occasionally, until softened and fragrant.
Step 2: Add Ground Turkey
Add 1 pound of ground turkey to the pot. Use a wooden spoon to break it up as it cooks. Cook for 6–8 minutes, until browned and fully cooked through.
Step 3: Add Spices
Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well and cook for 1 minute to toast the spices.
Step 4: Add Pumpkin, Beans, Tomatoes, and Broth
Add 1 (15-ounce) can of pumpkin puree, 2 (15-ounce) cans of white beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes with juices, and 2 cups chicken broth. Stir everything together until smooth and combined.
Step 5: Simmer
Bring the chili to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until thick and fragrant
Step 6: Finish with Lime Juice and Serve
Turn off the heat. Squeeze in the juice of ½ lime and give it a final stir. Taste and adjust salt if needed. Ladle into bowls and top with sour cream, green onions, and crushed tortilla chips if you like.
Leftovers & Storage
- Store in the fridge for up to 4 days
- Freeze in containers for up to 3 months
- Reheat gently with a splash of broth to loosen it up
Macros Information (Per Serving, based on 6 servings)
- Calories: 310
- Protein: 22g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 8g
- Sugar: 4g
Why This Recipe Works (Quick Science)
- Pumpkin puree adds natural creaminess without needing dairy or flour
- Ground turkey is lean but flavorful, especially when browned well with spices
- White beans add starch and body, helping to thicken the chili
- Simmering with the lid off reduces liquid and concentrates flavor
Common Mistakes
- Not browning the turkey enough — it adds tons of flavor
- Using sweetened pumpkin — make sure it’s pure pumpkin puree
- Skipping the lime juice — it really helps brighten the whole dish
- Overcrowding the pot — give the turkey space to brown
What to Serve With
- Cornbread or cornbread muffins
- Simple green salad with vinaigrette
- Tortilla chips or warm pita
- Avocado slices or guacamole
- Baked sweet potatoes on the side
FAQ
Can I use ground chicken instead of turkey?
Yes! It works just as well.
Can I make this vegetarian?
Totally. Skip the turkey and add another can of beans or lentils.
Can I freeze this?
Absolutely — it freezes great. Let it cool first.
Is it spicy?
Nope — it’s mild. Add a pinch of cayenne or hot sauce if you want heat.
Can I use fresh pumpkin?
Yes, roast and mash it first. Use about 1½ cups.
Let’s Make It Again
Hope this one-pot turkey pumpkin chili becomes a regular in your rotation like it has in mine. It’s the kind of meal you can count on — simple, cozy, and satisfying. If you try it, leave a comment and let me know how it turned out!