When the weather cools down and you’re craving something warm, creamy, and filling, Turkey Pumpkin White Bean Chili is exactly the kind of dinner that hits the spot. It has tender ground turkey, creamy white beans, pumpkin purée, fresh herbs, and cozy spices all simmered together in one pot.
And don’t let the pumpkin fool you. This chili doesn’t taste like pumpkin pie. The pumpkin gives the broth a smooth, velvety texture while adding a subtle earthy sweetness that works beautifully with turkey, garlic, paprika, cumin, and herbs.
I love meals like this because they feel comforting without requiring you to spend your entire evening standing over the stove. Everything comes together in one pot, cleanup stays manageable, and the leftovers might actually taste even better the next day.
If your weeknight dinner routine could use a little autumn magic, grab your biggest soup pot. This one is worth making.
Table of Contents
Why You’ll Love This Turkey Pumpkin White Bean Chili
- Easy One-Pot Dinner: Everything cooks in one pot, which means less cleanup at the end of the night.
- Perfect for Fall: Pumpkin, herbs, creamy beans, and warming spices create serious cold-weather comfort.
- Protein-Packed: Ground turkey and white beans make this chili filling and satisfying.
- Family-Friendly: The flavor is cozy and mild, with easy options for adjusting the heat.
- Meal Prep Friendly: It stores and reheats beautifully for lunches or busy weeknight dinners.
- Easy to Customize: Swap the beans, herbs, spice level, or cream depending on what you already have.
Ingredients You’ll Need
The ingredient list may look generous, but everything has a purpose. Most of these ingredients are also easy to find at a regular grocery store.
Olive Oil
Three tablespoons of olive oil give the vegetables a flavorful base and help soften the onion, carrots, and celery.
Onion, Carrots, and Celery
This classic combination creates the savory foundation of the chili. Cooking the vegetables first helps bring out their natural sweetness.
Garlic
Two finely chopped garlic cloves give the chili extra depth. Add them after the vegetables soften so they don’t burn.
Coriander, Paprika, and Cumin
These spices are what keep the pumpkin firmly in savory territory.
Ground coriander adds a slightly citrusy warmth, paprika gives depth, and cumin adds that unmistakable chili-style flavor.
Crushed Red Pepper or Cayenne
Half a teaspoon gives the chili a gentle kick.
If you’re feeding little ones or anyone sensitive to heat, start with less. You can always add hot sauce at the table.
Ground Turkey
You’ll need 1 1/2 pounds of ground turkey.
I like it here because it keeps the chili hearty without overpowering the pumpkin and white beans.
Fresh Herbs
Use two tablespoons of chopped thyme, rosemary, sage, or a combination.
Sage is especially delicious with pumpkin, while rosemary gives the chili a stronger woodsy flavor.
Pumpkin Purée
Use one 15-ounce can of plain, unsweetened pumpkin purée.
Make sure you grab pumpkin purée and not pumpkin pie filling. Pumpkin pie filling contains sugar and warm baking spices, and that would send dinner in a very unexpected direction.
White Beans
Two 15-ounce cans of cannellini, navy, or pinto beans work well.
Cannellini beans are my favorite because they’re creamy and hold their shape nicely.
Chicken Broth
Two cups of chicken broth loosen the pumpkin and create the base of the chili.
You can add a little extra broth if you prefer a thinner consistency.
Heavy Whipping Cream
Half a cup of cream goes in right at the end.
It transforms the broth into something silky, rich, and incredibly cozy.
How to Make Turkey Pumpkin White Bean Chili
This recipe comes together in a few straightforward stages.
1. Sauté the Vegetables
Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion, carrots, and celery.
Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
You’re building the flavor base here, so give them a few minutes instead of rushing ahead.
2. Add Garlic and Spices
Add the chopped garlic, ground coriander, paprika, cumin, crushed red pepper, and black pepper.
Cook for about 1 minute while stirring.
You should immediately smell the spices waking up. That little step makes a surprisingly big difference in the final flavor.
3. Brown the Turkey
Add the ground turkey.
Use a wooden spoon or spatula to break the meat into small pieces as it cooks.
Continue cooking until the turkey is browned and no pink remains.
Depending on your pot and stove, this usually takes around 6 to 8 minutes.
4. Add the Pumpkin and Herbs
Stir in your chopped fresh thyme, rosemary, sage, or combination of herbs.
Add the pumpkin purée and stir until everything is evenly combined.
At this point the mixture will look very thick. That’s completely normal.
5. Add Beans and Broth
Add the drained beans and chicken broth.
Stir everything together and season with kosher salt to taste.
Bring the chili to a gentle simmer.
6. Simmer
Reduce the heat to low and simmer the chili for about 15 to 20 minutes.
Stir occasionally so nothing sticks to the bottom.
During this time, the spices, pumpkin, turkey, beans, and herbs blend together into a creamy, savory broth.
7. Finish With Cream
Remove the pot from the heat.
Stir in the heavy whipping cream until completely incorporated.
Taste again and adjust the salt, pepper, or cayenne if needed.
Then grab a bowl and enjoy it while it’s hot.
Chef Omar’s Tips for the Best Chili
Brown the turkey properly. Give the meat enough time to develop a little color instead of constantly stirring it. Browning creates more flavor.
Use plain pumpkin purée. Double-check that label. Pumpkin pie filling belongs in dessert, not next to your turkey and beans.
Adjust the thickness easily. If your chili becomes thicker than you like, stir in another splash of chicken broth.
Add the cream after simmering. Stirring the cream in at the end keeps the finished chili smooth and rich.
Season in stages. Broth, canned beans, and even turkey can vary in saltiness, so taste before adding too much salt.
And if the chili looks almost too thick before you add the broth, don’t panic. Pumpkin likes to be dramatic before everything comes together.
Easy Variations
One of my favorite things about Turkey Pumpkin White Bean Chili is how forgiving it is.
Make It Spicier
Add extra cayenne, diced jalapeños, chipotle powder, or your favorite hot sauce.
Make It Dairy-Free
Skip the heavy cream or use unsweetened coconut milk.
Coconut milk changes the flavor slightly, but it still creates a wonderfully creamy broth.
Use Chicken Instead
Ground chicken works just as well as ground turkey.
You can even use shredded cooked chicken. Add it with the beans and broth so it doesn’t become dry.
Add More Vegetables
Chopped zucchini, bell pepper, spinach, or kale can all be added.
Spinach should go in near the end since it wilts quickly.
Change the Beans
Cannellini beans are fantastic, but navy beans, great northern beans, chickpeas, or pinto beans can also work.
What to Serve With Turkey Pumpkin White Bean Chili
This chili is filling enough to stand on its own, but a few simple sides can turn it into an even cozier meal.
Try serving it with warm crusty bread or garlic bread for dipping. Cornbread is another great match, especially if you enjoy a slightly sweet contrast with savory chili.
For something lighter, serve it with a simple green salad dressed with lemon vinaigrette.
You can also create a topping bar with shredded cheese, sour cream, chopped green onions, avocado, toasted pumpkin seeds, fresh herbs, crushed tortilla chips, or sliced jalapeños.
That works especially well when serving a family because everyone can customize their bowl.
A Cozy Recipe Worth Keeping
I first fell in love with pumpkin in savory dishes because it does something surprisingly useful: it adds body without making a dish feel overly heavy.
That’s exactly what happens here.
The pumpkin almost disappears into the broth, leaving behind a smooth texture and subtle sweetness that makes the herbs and spices taste even better.
It’s also the kind of recipe I like making when dinner needs to feel special but my energy level says, “One pot. Please.”
Thankfully, this chili understands.
How to Store Leftovers
Let leftover chili cool before transferring it to an airtight container.
Store it in the refrigerator for about 3 to 4 days.
The chili will become thicker as it chills because the beans and pumpkin continue absorbing some of the liquid.
When reheating, add a splash of chicken broth or water if needed.
Warm it gently on the stove over medium-low heat or microwave individual portions until hot.
Can You Freeze Turkey Pumpkin White Bean Chili?
Yes, although I recommend freezing it before adding the cream if possible.
Dairy can sometimes separate slightly after freezing and thawing.
Prepare the recipe through the simmering stage, cool it completely, and freeze it in airtight freezer-safe containers.
When you’re ready to eat, thaw the chili overnight in the refrigerator, warm it on the stove, and stir in the cream shortly before serving.
It can typically be frozen for up to about 3 months for the best texture and flavor.
FAQs About Turkey Pumpkin White Bean Chili
Does this chili taste strongly like pumpkin?
No. The pumpkin flavor is mild and savory. It mostly adds creaminess, body, and a subtle earthy sweetness.
Can I use pumpkin pie filling?
No. Use plain unsweetened pumpkin purée. Pumpkin pie filling contains sugar and spices designed for desserts.
Which white beans work best?
Cannellini beans are especially creamy, but navy beans, great northern beans, or even pinto beans work well.
Can I make this chili ahead of time?
Absolutely. In fact, the flavor is often even better the next day after the spices and herbs have had more time to mingle.
How can I make the chili thinner?
Simply add more chicken broth until it reaches your preferred consistency.
Can I leave out the heavy cream?
Yes. The chili will still be creamy from the pumpkin and beans. You can leave the cream out completely or substitute another unsweetened creamy option.
Is Turkey Pumpkin White Bean Chili spicy?
With 1/2 teaspoon of crushed red pepper or cayenne, it has mild to moderate heat. Reduce or omit it for a milder version.
Your New Favorite Fall Chili
There’s something especially satisfying about a dinner that feels rich and comforting without requiring complicated techniques or a mountain of dishes.
This Turkey Pumpkin White Bean Chili delivers exactly that. The turkey makes it hearty, white beans add creaminess, pumpkin gives the broth a velvety texture, and herbs and spices keep every spoonful warm and savory.
Serve it with crusty bread, pile on your favorite toppings, and don’t be surprised if everyone comes back for seconds.
Sometimes the best fall dinners really can come from one big pot.
More Cozy Recipes You’ll Love
If you loved this Turkey Pumpkin White Bean Chili, keep the cozy flavors going with a few more comforting recipes from the kitchen:
- Craving another creamy fall dinner? Try this Creamy Pumpkin Chicken Soup for a warm, comforting meal packed with seasonal flavor.
- For another savory way to use pumpkin, this Pumpkin Chicken Curry combines tender chicken, warming spices, and rich pumpkin in an easy dinner.
- Love creamy beans? This Creamy Tomato White Bean Stew is hearty, satisfying, and perfect for chilly evenings.
- If you have ground turkey on hand, make this Healthy Ground Turkey Sweet Potato Bake for another wholesome and filling family dinner.
⭐ Did you make this Turkey Pumpkin White Bean Chili? Leave a comment below and rate the recipe with 5 stars to let me know how it turned out! Your review helps other home cooks discover and enjoy the recipe too.
Turkey Pumpkin White Bean Chili
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A creamy and comforting Turkey Pumpkin White Bean Chili made with ground turkey, white beans, pumpkin purée, vegetables, warm spices, fresh herbs, and a splash of heavy cream. This easy one-pot chili is hearty, flavorful, and perfect for cozy fall dinners.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper or cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey
- 2 tablespoons fresh thyme, rosemary, or sage, chopped
- 1 (15-ounce) can unsweetened pumpkin purée
- 2 (15-ounce) cans white beans, such as cannellini, navy, or pinto, drained and rinsed
- 2 cups chicken broth
- Kosher salt, to taste
- 1/2 cup heavy whipping cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the garlic, coriander, paprika, cumin, crushed red pepper, and black pepper. Cook for about 1 minute, stirring until fragrant.
- Add the ground turkey. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 6–8 minutes.
- Stir in the fresh herbs and pumpkin purée until evenly combined.
- Add the drained white beans and chicken broth. Stir well and season with kosher salt to taste.
- Reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the heavy whipping cream.
- Taste and adjust the salt or spice level if needed. Serve warm with your favorite toppings.
Notes
- Use plain pumpkin purée, not pumpkin pie filling.
- Cannellini beans give the chili an especially creamy texture.
- For a thinner chili, add an extra splash of chicken broth.
- Reduce or omit the cayenne for a milder version.
- Add the heavy cream after simmering for the smoothest texture.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Nutrition values are estimates and will vary depending on the turkey, beans, broth, and salt used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup & Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl, about 1/6 of recipe
- Calories: 455 kcal
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 31 g
- Cholesterol: 85 mg