White Bean Pumpkin Turkey Chili

Name: White Bean Pumpkin Turkey Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 tablespoons olive oil or avocado oil; 1 medium onion, diced; 1 large bell pepper (I like red, but use any color), diced; 1 pound ground turkey (I use 93% lean); 3 cloves garlic, minced; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon smoked paprika; 1 teaspoon ground oregano; ¼ teaspoon ground cinnamon; 1 (14.5-ounce) can of fire-roasted diced tomatoes; 1 (15-ounce) can of pumpkin puree (or 2 cups of fresh pumpkin puree); 2 (15.5-ounce) cans of white beans (cannellini, great northern or navy beans), drained but not rinsed; 2 cups chicken broth (reduce to 1 cup if using a slow cooker); 1-2 teaspoons sauce from a can of chipotle pepper in adobo sauce (be careful – this is spicy!) *see notes below; 2 tablespoons maple syrup; 1 tablespoon apple cider vinegar; Salt and pepper

Written by Melissa Lynn

This White Bean Pumpkin Turkey Chili is the perfect fall comfort food to warm you up on a chilly day. Ground turkey, pumpkin puree, and white beans combined with warm fall spices and a bit of chipotle pepper make this chili hearty and flavorful. It’s delicious for dinner, but it is also a great dish for a fall tailgating party or other fall gatherings. And if you love cozy soups and chilis like I do, check out my recipe for Kielbasa and 15 Bean Soup, too!

And I love that this White Bean Pumpkin Turkey Chili is so simple. In less than 30 minutes of prep time, and some time to simmer, you can have a satisfying and hearty meal ready. It’s perfect for feeding your family, bringing to gatherings, or enjoying a cozy night in. It’s also a great option for meal prepping. I like to make a batch, portion it into containers, and freeze it for later.

So let’s talk about a few of the ingredients for White Bean Pumpkin Turkey Chili:

Pumpkin – Pumpkin is one of the first foods that come to mind when I think of fall. A type of squash, pumpkin is a favorite in everything from lattes to pies. And pumpkin is full of nutrients antioxidants, potassium, and fiber. This goes for both fresh and canned pumpkin.

You’ll want to use pure pumpkin puree for this recipe, and not pumpkin pie mix. You can use canned pumpkin puree or make your own pumpkin puree. And if you’re making fresh pumpkin puree, don’t forget about the seeds. You can roast those in the oven and have them for a snack or use them for a delicious topping on your chili.

Chipotle in Adobo – Chipotle in Adobo sauce comes in a can and contains chipotle peppers and a flavorful red sauce. (And in case you are wondering, a chipotle pepper is a ripe jalapeno that has been dried and smoked). First, a bit of warning. If you have never tried chipotle in adobo sauce before, it is SPICY. A little bit goes a very long way. Start by adding 1 teaspoon of the sauce from the can to your chili and then if you want more heat, add a bit more.

An alternative for chipotle in Adobo would be to use a few shakes of chipotle hot sauce or ¼ cup or so of chipotle salsa. And if you don’t want any heat in your chili, simply leave it out.

Also, if you are sensitive to hot peppers, please use gloves to handle the chipotles. And since I never use an entire can at once, I transfer the leftover peppers from the can to a bag or freezer-safe container and pop it in the freezer to use later.

Fire-Roasted Diced Tomatoes – I like the flavor of fire-roasted diced tomatoes in this chili, but plain diced tomatoes will work just fine. For even more flavor, substitute a can of diced tomatoes with green chilies, or an equal amount of your favorite salsa.

Cook’s Tips for Making White Bean Pumpkin Turkey Chili:

I prefer 85% or leaner ground turkey for this white bean pumpkin turkey chili. You can use whatever type of ground meat you prefer. If you are using fattier meat, be sure and drain off any grease after browning it.
Don’t rinse your beans. The starchy liquid that clings to the canned beans is full of flavor as well as a good thickener for the chili. If there is a lot of extra liquid in the can, go ahead and drain that off, but don’t rinse.
If you prefer, you can use a slow cooker to cook the chili. For the best result, brown the ground turkey before adding it to the slow cooker. Reduce the chicken broth to 1 cup, and cook on low for 3-4 hours.
Be sure to use pure pumpkin puree and not pumpkin pie filling. If using a fresh pumpkin instead of a can, use about 2 cups of fresh pumpkin puree.
For variety, you can change the type of beans for this chili. Pinto beans, kidney beans, or a mixture of beans is delicious.
Brown sugar or honey can be substituted for maple syrup.
If spiciness isn’t your thing but you still want a smoky flavor, omit the chipotle and add a little extra smoked paprika or a little bit of liquid smoke.
If you want to use home-canned beans or tomatoes, substitute a pint jar for each can called for in the recipe.
I like to serve the chili with cornbread and a choice of toppings like shredded cheese, sliced avocado, toasted pumpkin seeds, and sour cream.

If you try this recipe for White Bean Pumpkin Turkey Chili, I hope you love it. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.

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