Easy Turkey White Bean Pumpkin Chili 

It’s a bit chilly outside (see what I did there?), but this easy turkey white bean pumpkin chili will warm you right up! This easy and hearty chili recipe is made with fresh ingredients and has a subtle pumpkin flavor that’ll answer to all your fall cravings. Love chili? Try our beef chili recipe too!

I am obsessed with making this chili several times throughout the fall! Not only is it chili, but it's pumpkin chili and if you're like me during the fall season, then you want everything to be pumpkin flavored! I love making it because it's so simple and keeps me warm and full during the cold months!

The best part about this recipe is you just need some basic ingredients to make it. On Cup of Flour, all our recipes are guaranteed to be made with simple, common ingredients that anyone can find at any grocery store to ensure everyone can make them! Learn more about what to expect on Cup of Flour on the About page!

Reasons you’ll love this recipe

• WARMS YOU UP: This chili recipe will fill you up and keep you nice and warm throughout the fall. This big pot of hearty chili is also super cozy and comforting and will make enough to feed your whole family this season.
• SEASONAL FLAVORS: It's full of fall flavor with ingredients like turkey, dried thyme and pumpkin. The fresh vegetables, dried herbs, and spices will fill your home with a delicious aroma and have everyone asking, “When’s dinner ready”?
• EASY: Aside from cooking the ground turkey in a separate pan, all the ingredients are cooked in the same pot to keep things straightforward and easy. Once everything is combined and cooked down, it won’t be long before dinners on the table!

Recipe Ingredients

• BUTTER: Butter is used for sauteeing the fresh vegetables, adds a lot of flavor to the chili, and keeps the veggies from sticking to the pot.
• FRESH VEGGIES: Diced carrots, onions, green pepper, sliced mushrooms, and minced garlic are used to give the chili a fresh, earthy flavor, and makes the turkey chili super hearty. 
• GROUND TURKEY: Ground turkey makes this yummy chili super flavorful and hearty and pairs well with other seasonal ingredients like pumpkin and thyme.
• OLIVE OIL: The olive oil is used to saute the ground turkey and keep it from sticking to the pan.
• CANNED TOMATOES: Both canned tomato pasta and diced tomatoes are used to give the chili color and some acidity.
• PUMPKIN PUREE: Pumpkin puree makes this the best chili to eat during the fall! Who doesn’t want pumpkin everything in the fall? Make sure to grab pumpkin puree, not pumpkin pie filling; they’re different!
• BEANS: Two types of beans are used in this recipe, including navy beans and red kidney beans. They make this chili super hearty, filling, and give ya lots of protein!
• SPICES & DRIED HERBS: For lots of flavor and spice and a beautiful aroma seeping through your home, this chili recipe uses garlic powder, ground cumin, chili powder, and dried thyme to season the chili.
• SALT & PEPPER: Salt and pepper help enhance the overall flavor of the dish.

See the recipe card below for the ingredient measurements.

Kitchen Equipment

• LARGE POT: For cooking the pumpkin white bean chili. 
• KNIFE: For chopping the fresh vegetables.
• CUTTING BOARD: For safely chopping the veggies without damaging your counters. 
• FRYING PAN: For sauteeing the turkey. 
• CAN OPENER: For opening the pumpkin puree, tomato, and bean cans. 
• COLANDER/STRAINER: For rinsing and draining the canned beans.
• MEASURING SPOONS AND CUPS: For measuring the ingredients. 

Step-by-Step Instructions

1. Saute Vegetables: In a large pot on medium to high heat, add the butter, carrots, onions, green pepper, mushrooms, and minced garlic. Stir occasionally and cook for 15 minutes or until the veggies have softened, shrunk in size, and any liquid from the mushrooms has evaporated.
2. Saute Turkey: While the veggies cook down, cook the turkey by adding the olive oil to a frying pan on high heat and cooking the meat until it is no longer pink, about 5 minutes. Transfer the turkey to the large pot once it’s cooked.
3. Combine: Add the remaining ingredients to the large pot and bring it to a boil. Cover the pot, reduce the heat to low, and simmer for 40 minutes before serving. 

Storage and Leftovers 

Leftover chili can be transferred to an airtight container and stored in the fridge for up to 5 days or in the freezer for up to 3 months. 

Expert Tips

• Stir the vegetables. While the vegetables are sauteeing, you should occasionally stir them to evenly cook them and keep them from sticking to the pan. 
• Add more butter. If your veggies start sticking to the pan, add more butter to loosen them up and slightly reduce the heat. 
• Mushrooms contain a lot of water. You’ll notice the mushrooms release a lot of liquid while they’re cooking, and that’s normal! Just keep cooking the veggies; the water will evaporate after a few minutes. 
• Thicken the chili. There are many ways to thicken chili, and one of the easiest ways it to simmer the chili uncovered and let some of the liquid evaporate. If you like the thickness level before you start to simmer it, then you should cover the pot to maintain the thickness of the chili and keep the liquid from evaporating. 
• Don’t forget toppings! There are many options for topping an ultimate chili recipe, but sour cream and shredded cheddar cheese pair great with this turkey pumpkin white bean chili recipe. Consider serving the chili with a loaf of fresh bread and butter too, you won’t regret it!

Recipe FAQ’s

Alternative Ingredients

• Chicken or Ground Beef: Switch up the meat if you feel like having something different than turkey! Chicken is similar to turkey as it’s leaner, white meat, whereas beef is red meat that’s a bit fattier and greasier but incredibly delicious.
• Sweet Potato: Consider replacing the pumpkin puree with sweet potato for another day. Sweet potatoes will add a slightly sweeter flavor to the chili, but the same beautiful orange color. You can peel the potatoes and add chunks right to the pot of chili. 
• Black Beans: Chili can never have too many variations of beans! Add or substitute black beans in this chili recipe if you feel like adding some more flavor and color or you prefer them over the other beans in this recipe. Black beans are creamy and rich and will add to the earthy flavor of this chili recipe. 

Serving Suggestions

This chili tastes delicious topped with a dollop of sour cream and some shredded cheese. A fresh side salad or a slice of fresh bread slathered in butter dipped into the chili also tastes incredible!

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Related Recipes

• Hearty Chili Recipe 
• Turkey Vegetable Soup Recipe