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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