White Bean Pumpkin Turkey Chili

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.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.

White Bean Pumpkin Turkey Chili

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 FacebookPinterest, and Instagram so you don’t miss a post. 

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White Bean Pumpkin Turkey Chili

White Bean Pumpkin Turkey Chili

  • Author: My Homemade Roots
  • Total Time: 1 hour 30 minutes
  • Yield: 8 Servings 1x


This White Bean Pumpkin Turkey Chili is a total fall comfort food. The flavor of pumpkin is combined with a bunch of warm, flavorful spices plus a smoky kick of chipotle pepper. This chili will warm you right up on a cool fall evening.


Units Scale
  • 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
  • 1/4 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)
  • 12 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


  1. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and bell pepper. Season with a pinch of salt and cook, stirring often, until the vegetables are lightly golden brown around the edges, or about 6-7 minutes.
  2. Add ground turkey to the vegetables, using a spatula to break it up, and mix with the vegetables. Season with a generous pinch of salt and pepper, and cook until browned and turkey is cooked through.
  3. Add garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon and cook for 1-2 minutes, until spices are toasted and fragrant. Stir in broth, scraping the bottom of the pot to release any browned bits. Add in diced tomatoes, pumpkin puree, beans, maple syrup, and apple cider vinegar. Season with another pinch of salt and stir.
  4. Place the lid on the pot, leaving it slightly ajar. Simmer gently for 45-60 minutes. Add salt and pepper to taste before serving.


*Chipotle peppers in adobo are very spicy. I never use a whole can because the spiciness can overwhelm the chili. I typically freeze the leftover peppers to use in another dish at a later time. And if you are sensitive to spice, you can just leave out the chipotles.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour

Pumpkin Chili with Ground Turkey and White Beans



  • Sandra
    September 8, 2019 at 6:24 pm

    I am so happy that fall is almost here. I’ll definitely be trying your pumpkin chili soon. Looks really good!

  • Willow
    September 8, 2019 at 6:26 pm

    My husband isn’t a fan of tomatoes and I am wondering if I can just leave them out?

    • Melissa
      September 8, 2019 at 6:27 pm

      Yes, you can leave them out. I would probably another cup or so of pumpkin and a little extra broth.

  • Miz Helen
    September 10, 2019 at 1:53 am

    We will love the wonderful flavors of your Smoky Pumpkin Turkey Chili. A delicious fall chili! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon!
    Miz Helen

  • Chere
    September 20, 2019 at 2:06 am

    Loved this recipe. Was a nice change to regular chili. A welcome start to fall season

    • Melissa
      September 20, 2019 at 4:48 am

      I’m so glad you enjoyed it!

  • Nelle
    October 1, 2021 at 1:00 pm

    Hi Melissa. It looks like you have some type of greens in your chili, based on the picture. Is this the case?

    • Melissa
      October 9, 2021 at 2:51 am

      Yes, you caught me! The day I took the photo I added a handful of baby kale to the chili. We keep it real around here and the photos you see are not just staged but the food we eat.

  • Esmé Slabbert
    August 17, 2023 at 4:37 pm

    Perfect for the winter season, love it but with our summer at present, I will save it for later..
    I visited you via Full Plate Thursday, 654
    I linked up this week with = 33+34 and this is a friendly reminder to come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING

    • Melissa
      August 17, 2023 at 7:49 pm

      Yes, definitely more of a fall recipe.

  • […] White Bean Pumpkin Turkey Chili […]

  • Campfire Hot Dog Stew - My Homemade Roots
    April 26, 2024 at 6:31 am

    […] With this Campfire Hot Dog Stew, you can serve up a fun and tasty camping meal or a hearty meal to serve a crowd without breaking the bank. This budget-friendly recipe combines the convenience of hot dogs with a medley of vegetables, pasta, and savory broth. And you don’t need an actual campfire for this. You can make this stew in a Dutch oven over a campfire or camp stove, or in a pot on your indoor stove. {And if you like one-pot campfire recipes, be sure to check out my recipe for Pumpkin Turkey Chili.} […]


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