I absolutely love how this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe turns out—it’s one of those cozy, wholesome dishes that feels like a warm hug in a bowl. The pumpkin adds this subtle creaminess and a hint of sweetness that perfectly balances the hearty turkey and spices. Whether you’re looking for an easy weeknight dinner or a comforting meal meal prep option, this chili checks all the boxes.
When I first tried this recipe, I was surprised by how well the pumpkin paired with white beans and turkey—it’s such a pleasant twist on traditional chili. Plus, using a slow cooker or Instant Pot means you can set it and forget it, which is a huge win when life gets busy. I’m excited to share all my tips to help you nail this delicious, nutritious chili every time!
Why You’ll Love This Recipe
- Comforting & Healthy: Lean turkey and pumpkin make this chili hearty without weighing you down.
- Flexible Cooking Methods: Whether you prefer slow cooker or Instant Pot, it’s easy to customize your cooking style.
- Flavor-Packed with Simple Staples: Pantry staples like white beans and spices come alive with a pumpkin twist.
- Great for Meal Prep: Make a big batch to enjoy healthy leftovers all week long.
Ingredients You’ll Need
The beauty of this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe is that it combines wholesome, easy-to-find ingredients that work perfectly together. Choosing the right beans, pumpkin, and spices will set you up for chili success.
- Ground turkey: I use 99% lean for a healthy, low-fat protein that stays tender.
- Onion: A small, chopped onion adds sweetness and depth.
- Garlic cloves: Fresh minced garlic brings that essential warmth and aroma.
- Chili powder: Adjust to your spice preference to keep things lively but balanced.
- Cumin: This spice adds that earthy, smoky undertone that makes chili irresistible.
- Oregano: A classic herb that rounds out the flavors.
- Bay leaves: These infuse subtle fragrance—just remember to remove before serving!
- White northern or navy beans: Rinsed and drained to keep the chili creamy but not mushy.
- Pumpkin puree: Canned or homemade, this is key for a smooth texture and natural sweetness.
- Chopped green chile: Adds a mild kick and complexity.
- Low sodium chicken broth: Check labels for gluten-free options to suit your needs.
- Kosher salt and pepper: Essential for seasoning to taste.
- Chopped cilantro, red onion, or chives: For topping, adding a fresh finishing touch.
- Greek yogurt or low-fat sour cream (optional): I love how a dollop adds creaminess and brightness.
Variations
I love how versatile this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe is—you can easily adapt it to suit your mood or dietary needs. Sometimes I switch up the beans or spice levels, and it’s always a hit.
- Vegetarian Version: Swap ground turkey for extra beans or diced sweet potatoes for a meat-free delight I’ve tried with great success.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper if you want more heat—just be cautious if you’re serving little ones!
- Slow Cooker Only: For hands-off cooking, slow cooking lets the flavors deepen beautifully over time.
- Instant Pot Express: Perfect for busy nights when you want dinner fast but with rich, well-developed flavors.
How to Make White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
Step 1: Brown the Turkey Meat
Start by heating a large skillet over medium-high heat and lightly spraying with olive oil to prevent sticking. Add your ground turkey, breaking it apart with your spatula as it cooks. You’re looking for that clean, white color which means it’s almost done—this usually takes about 5 minutes. Browning the meat first locks in flavor and prevents the chili from tasting flat. Once cooked, transfer the turkey to your slow cooker or Instant Pot’s pot, depending on your method.
Step 2: Sauté Onions, Garlic & Spices
In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and minced garlic, sautéing until they’re fragrant and soft—about 3 to 4 minutes. This step is essential because it mellows the onion and garlic and brings out their sweetness, which helps balance the spices. Stir in your cumin and sauté for another minute to toast those spices, waking up their flavor. Then transfer everything to the cooker vessel.
Step 3: Combine the Rest of the Ingredients
Add rinsed and drained white beans, pumpkin puree, chopped green chiles, low sodium chicken broth, chili powder, oregano, and bay leaves to the pot. Stir everything together gently so the flavors blend, then cover and cook.
Step 4: Cooking Times for Your Method
If you’re using a slow cooker, cook on high for 4 hours or low for 8 hours—both give you tender, flavorful chili. Patience really pays off here. For Instant Pot users, seal the lid and set to high pressure for 25 minutes, then allow a natural release to finish cooking gently.
Step 5: Final Touches
Once cooked, be sure to remove the bay leaves—that little detail really makes a difference. Give your chili a taste and adjust with salt, pepper, or extra chili powder to suit your palate. Now it’s ready to enjoy!
Pro Tips for Making White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
- Quality Turkey Matters: Using 99% lean ground turkey keeps the chili healthy without sacrificing tenderness.
- Don’t Skip Toasting Spices: Sautéing cumin and chili powder in the onion and garlic mix boosts their flavor more than adding them dry later.
- Pumpkin Purée Tip: Use plain pumpkin puree, not pumpkin pie filling, for a savory profile that complements the chili perfectly.
- Slow Cooker vs. Instant Pot: Both work great, but slow cooking deepens the flavors over time while Instant Pot is perfect for quick, satisfying meals.
How to Serve White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
Garnishes
I love topping this chili with fresh chopped cilantro for a bright pop of color and flavor. Sometimes I swap in red onion or chives for a mild oniony crunch. And on cooler days, a dollop of Greek yogurt or low-fat sour cream adds a creamy, tangy contrast that takes it over the top.
Side Dishes
My go-to sides with this chili are crusty whole grain bread or cornbread muffins—they’re perfect for soaking up every last bit. A simple green salad with a citrus vinaigrette lightens the meal and balances the rich flavors beautifully.
Creative Ways to Present
For a fun touch when hosting friends, I serve the chili bar-style with bowls of toppings like shredded cheese, avocado slices, and chopped jalapeños. I’ve even served it inside roasted pumpkin bowls for an impressive fall-inspired presentation that always wows guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I usually portion mine out right away, so it’s easy to grab for lunches or quick dinners during the week.
Freezing
This chili freezes wonderfully—just cool it completely before transferring into freezer-safe containers. I label with the date and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently in a pot over medium heat, stirring occasionally and adding a splash of broth or water if it seems thick. This keeps the chili creamy and prevents it from drying out. Microwave works fine too—just cover to trap moisture.
FAQs
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Can I use another type of meat instead of turkey?
Absolutely! Ground chicken, lean ground beef, or even turkey sausage work well. Just remember to adjust the cooking time if necessary and drain excess fat if using a fattier meat.
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Is canned pumpkin interchangeable with homemade pumpkin purée?
Yes! Homemade pumpkin puree works just as well and adds great fresh flavor. Just make sure it’s smooth and not too watery for the best chili consistency.
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Can I make this chili spicier?
Definitely! Increase the chili powder or add diced jalapeños, chipotle peppers, or cayenne powder to taste. Start small—you can always add more heat as it cooks.
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What’s the best way to avoid the chili being too watery?
Ensure you drain and rinse your beans well, and don’t overdo the broth. If it ends up too thin, cook uncovered for an extra 15-20 minutes to help it thicken or stir in a small slurry of cornstarch and water near the end.
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Can I make this recipe vegan?
You can swap the ground turkey for a plant-based meat alternative or more beans and vegetables. Use vegetable broth instead of chicken broth, and check that the green chiles are vegan-friendly.
Final Thoughts
This White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe has become a family favorite that I’m excited to share with you. It’s nourishing, flavorful, and flexible enough to fit whatever mood or schedule you have. I hope you’ll enjoy how comforting and easy this chili is—give it a try and watch it become your go-to cozy meal, just like it did for me.
Print
White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 9 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty White Bean Pumpkin Turkey Chili is a flavorful, healthy dish perfect for a cozy meal. Made with lean ground turkey, white beans, pumpkin puree, and a blend of spices, it can be prepared either in a slow cooker or an Instant Pot, making it convenient and versatile. The chili is rich in protein and fiber with a comforting blend of autumn flavors, ideal for a nourishing dinner any time of year.
Ingredients
Main Ingredients
- 2 lbs 99% lean ground turkey
- 1 small onion, chopped
- 3 garlic cloves, minced
- 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 gluten-free)
Spices and Seasonings
- 1/2 teaspoon olive oil
- 1 teaspoon chili powder (to taste)
- 1 1/2 tablespoons ground cumin
- 1 teaspoon oregano
- 2 bay leaves
- Kosher salt and pepper to taste
Additional Ingredients
- Olive oil spray
- Chopped cilantro, red onion, or chives for topping
- Greek yogurt or low-fat sour cream for topping (optional)
Instructions
- Prepare the Meat: Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and cook, breaking it up with a spatula until no longer pink and cooked through, about 5 minutes. Transfer the cooked meat to the slow cooker or set aside if using Instant Pot.
- Sauté Aromatics and Spices: In the same skillet, add a little olive oil and sauté the chopped onion and minced garlic for 3 to 4 minutes until softened. Add the ground cumin and continue to sauté for another minute to release the spices’ aroma. Transfer this mixture to the slow cooker or Instant Pot.
- Add Remaining Ingredients: Add the rinsed and drained white beans, pumpkin puree, chopped green chiles, low sodium chicken broth, chili powder, oregano, and bay leaves to the slow cooker or Instant Pot. Stir everything together with the meat and aromatics.
- Cook the Chili: For Slow Cooker: Cover and cook on high for 4 hours or low for 8 hours. For Instant Pot: Seal the lid and cook on high pressure for 25 minutes, then allow a natural pressure release before opening.
- Finish and Serve: Remove the bay leaves and adjust seasoning with kosher salt and pepper to taste. Serve hot topped with chopped cilantro, red onion, or chives and optionally a dollop of Greek yogurt or low-fat sour cream for added creaminess.
Notes
- Using 99% lean ground turkey keeps the chili low in fat but still flavorful.
- If fresh pumpkin puree is unavailable, canned pumpkin puree works perfectly in this recipe.
- You can adjust the chili powder amount to control the heat level.
- For a thicker chili, simmer uncovered for 10–15 minutes in the slow cooker or after the Instant Pot cooking to reduce some liquid.
- This chili freezes well—store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 273 kcal
- Sugar: 2.5 g
- Sodium: 499 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 12 g
- Protein: 32 g
- Cholesterol: 50 mg
