White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe

I absolutely love how this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe warms you up from the inside out. It’s that perfect blend of cozy pumpkin sweetness and hearty turkey chili goodness that just feels like a big, comforting hug on chilly days. You’ll find that this recipe is not only delicious but also easy to toss together whether you’re using your slow cooker or Instant Pot – making weeknight dinners a breeze.

When I first tried this recipe, I was surprised by how the pumpkin really elevates the chili with a subtle creaminess that’s unlike your typical tomato-based chili. It’s great for meal prepping, family dinners, or even when you want to impress friends without spending hours in the kitchen. This White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe is definitely one of my go-tos when I crave something wholesome, satisfying, and packed with flavor.

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Ingredients You’ll Need

The ingredients for this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe combine wholesome pantry staples with a few special touches like pumpkin puree and green chiles. When you shop, aim for low-sodium broth and fresh herbs for the best flavor and to keep it healthy.

• Ground turkey: I always go for 99% lean to keep it lean but still juicy.
• Olive oil and olive oil spray: For sautéing without adding too much fat.
• Onion and garlic: Basics that form the flavorful foundation of the chili.
• Chili powder: Adds that familiar chili warmth; adjust to your taste.
• Bay leaves: Enhances depth—don’t forget to remove them before serving!
• Cumin and oregano: These spices bring earthiness and a subtle herbal note that’s key to the flavor profile.
• White northern or navy beans: Adds creamy texture and protein.
• Pumpkin puree: This is what makes the chili unique and adds that silky smoothness.
• Chopped green chiles: Just a hint of mild heat and tang; canned ones are convenient and flavorful.
• Low sodium chicken broth: Keeps the chili moist and flavorful without overpowering.
• Kosher salt and pepper: Season to taste for the perfect balance.
• Chopped cilantro, red onion, or chives: Fresh toppings to brighten up each bowl.
• Greek yogurt or low-fat sour cream (optional): Creamy drizzle that complements the spices beautifully.

Variations

I love encouraging you to make this White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe your own. Tweaking spices, swapping beans, or adding veggies can make this recipe fit perfectly with your family’s tastes.

• Spice Level: When I want more heat, I toss in a pinch of cayenne or swap mild green chiles for hotter ones—feel free to adjust to your comfort zone.
• Vegetarian Version: I’ve made this chili with lentils and extra beans instead of turkey—still hearty and delicious without the meat.
• Seasonal Veggies: Adding diced sweet potato or butternut squash is a personal favorite; it blends beautifully with the pumpkin and adds another layer of flavor.
• Different Beans: Cannellini or great northern beans both work well if you want to switch things up.

How to Make White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe

Step 1: Brown the Turkey Like a Pro

Start by heating a skillet on high with a light spray of olive oil. Add your ground turkey and break it up with a wooden spoon or spatula. Cook for about 5 minutes until it’s nicely browned and no longer pink. This step builds that rich flavor base. Remember, don’t overcrowd the pan or stir too much to let the turkey properly brown instead of steam.

Step 2: Sauté the Aromatics

In the same skillet, add a little olive oil then toss in chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onion softens and smells sweet. Stir in cumin and cook for another minute to toast the spices gently—this releases their full aroma and flavor. Then transfer everything to your slow cooker or Instant Pot.

Step 3: Add Beans, Pumpkin, and Spices

Pour in the rinsed white beans, pumpkin puree, chopped green chiles, chicken broth, chili powder, oregano, and the bay leaves. Give everything a good stir so all the ingredients mingle nicely. If you’re using a slow cooker, cover and cook on high for 4 hours or low for 8 hours. Instant Pot users will seal the lid and cook on high pressure for 25 minutes, then let it naturally release.

Step 4: Final Touches Before Serving

Don’t forget to remove the bay leaves before serving! Taste your chili and adjust salt, pepper, or chili powder if needed. The pumpkin adds a smooth richness, so don’t be afraid to tweak seasoning to get it just right. Serve it warm with your favorite toppings and enjoy!

How to Serve White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe

Garnishes

When I serve this chili, I love topping it with a spoonful of Greek yogurt or low-fat sour cream for a cool contrast. Fresh cilantro, finely chopped red onion, or chives also add a bright, fresh note that cuts through the richness perfectly.

Side Dishes

My go-to sides are simple corn bread or a rustic baguette to soak up all that delicious chili sauce. Sometimes a crunchy green salad or roasted veggies work great too if I want to keep things light.

Creative Ways to Present

For casual gatherings, I like serving this chili in individual mini pumpkins or bread bowls—super fun and festive, especially in the fall. A sprinkle of cheese and a handful of crushed tortilla chips add lovely texture and color variation.

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool completely before transferring it to airtight containers and refrigerating. It keeps well for 3 to 4 days, and the flavors actually deepen overnight, making leftovers even better than day one.

Freezing

Freezing is super easy with this recipe. Portion the chili into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave, stirring occasionally.

Reheating

I find gentle reheating on the stove over low-medium heat is best to keep the turkey tender and avoid drying out the chili. Stir frequently, and add a splash of broth or water if it looks too thick. Microwave works fine too, just in shorter bursts stirring in between.

FAQs

Final Thoughts

This White Bean Pumpkin Turkey Chili (Slow Cooker or Instant Pot) Recipe has become one of my favorite go-to meals for busy days and cozy nights. The balance of flavors, ease of preparation, and wholesome ingredients make it a winner every time I serve it. I hope you enjoy making and sharing it as much as my family and I do—it’s one of those recipes that feel like comfort food and smart eating all in one pot. Give it a try, and I promise it’ll become a staple in your meal rotation too!

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