White Bean Pumpkin Turkey Chili: Cozy, Creamy & Perfect for Fall

🍂 The Day I Discovered Pumpkin in Chili (And Never Looked Back)

It was October. Crisp air. Football on TV. My in-laws were coming over.

I wanted to impress. But I also wanted to nap.

So I threw together what I thought was “normal” chili — ground turkey, beans, tomatoes, chili powder.

Then… I saw the can of pumpkin puree in the pantry.

“Why not?” I muttered. Dumped it in. Added a pinch of cinnamon. A splash of maple syrup.

Six hours later?

My father-in-law — a man who eats steak plain — asked for the recipe.

My toddler licked the bowl.

My husband said, “This is the best chili you’ve ever made.”

And just like that — my signature fall dish was born.

This isn’t “pumpkin spice” gimmickry. This is velvety, subtly sweet, deeply savory, protein-packed comfort — with a sneaky veggie boost even picky eaters devour.

Let’s make it together.

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🎃 Why Pumpkin + Chili = Genius (Science Says So)

Pumpkin isn’t just for pie.

In chili? It’s a texture and nutrition powerhouse.

🦃 Choosing Your Turkey: Ground vs. Breast vs. Thigh

Not all turkey is created equal.

My Pick? Ground turkey — for speed and texture.

Pro Tip: Brown it first if you have 10 extra minutes — adds depth. But raw? Totally fine in slow cooker.

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🫘 The Bean Breakdown: Cannellini vs. Great Northern vs. Navy

White beans = the unsung heroes of chili.

My Pick? Cannellini — their creaminess mirrors the pumpkin.

Use 2 (15 oz) cans — drained and rinsed.

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🌶️ Spice Blend: Warm, Not Hot (Unless You Want It To Be)

This isn’t Texas chili. It’s autumn in a bowl — warm, aromatic, gently spiced.

The Core Blend:

• 2 tbsp chili powder (not hot — mild blend)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon (trust me)
• ¼ tsp ground cloves (just a whisper)
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried oregano
• Salt and black pepper to taste

Optional Heat Boosters:

• 1 diced jalapeño (seeds removed for mild)
• ½ tsp cayenne
• 1 chipotle in adobo, minced

📜 The Dump & Go Slow Cooker Method

Ingredients:

• 1.5 lbs ground turkey
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained/rinsed
• 1 (15 oz) can pumpkin puree (NOT pie filling)
• 1 (28 oz) can crushed tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• ¼ tsp cloves
• 1 tsp oregano
• 1 tbsp maple syrup or brown sugar
• Salt and pepper to taste
• Optional: 1 tbsp apple cider vinegar (brightens at the end)

Instructions:

1. Dump everything into 6-quart slow cooker — yes, raw turkey, pumpkin, beans, spices — all in.
2. Stir gently to combine. Don’t overmix — let layers meld.
3. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
4. Taste and adjust — need more salt? Heat? Sweetness? Add now.
5. Optional: Stir in 1 tbsp apple cider vinegar before serving — lifts all the flavors.
6. Serve with avocado, cilantro, lime wedges, shredded cheese (if not dairy-free), or cornbread.

Pro Tip: For thicker chili, mash ½ cup beans before adding — natural thickener.

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⏱️ Instant Pot Version (For When You Forget to Start It)

Forgot to turn on the slow cooker at 8 a.m.? No problem.

Instant Pot Method:

1. Use SAUTÉ function to brown turkey + onions (optional but recommended).
2. Add all remaining ingredients. Stir.
3. Seal lid. Cook on HIGH PRESSURE 15 minutes.
4. Natural release 10 minutes, then quick release.
5. Stir. Adjust seasoning. Serve.

Total time: 35 minutes.

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❄️ Meal Prep & Freezer Instructions

This chili is a meal prep superstar.

Fridge: Keeps 5 days. Flavors improve overnight.
Freezer: Portion into 2-cup containers or bags. Freeze up to 3 months.
Reheat: Thaw overnight. Simmer 10–15 min on stove. Add splash of broth if too thick.

🍽️ Serving Suggestions: Beyond the Bowl

Think outside the bowl!

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📊 Nutrition Per Serving (1.5 cups)

Naturally gluten-free, dairy-free, and easily made paleo (skip beans → add extra pumpkin + diced sweet potato).

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❓ FAQs: Your Pumpkin Chili Questions, Answered

Q: Can I use butternut squash?
A: Yes! Roast 2 cups cubed squash, add with beans. Reduce broth by ½ cup.

Q: Is this kid-friendly?
A: Extremely. The pumpkin adds sweetness — most kids don’t even notice it’s there.

Q: Can I make it vegan?
A: Swap turkey for 1.5 cups cooked lentils or plant-based crumbles. Use veggie broth.

Q: Why add cinnamon? Won’t it taste like dessert?
A: No — it’s ½ tsp in 8 servings. It adds warmth, not sweetness. Think “chai,” not “pie.”

Q: Can I use fresh pumpkin?
A: Yes — roast and puree 2 cups fresh pumpkin. Strain excess water.

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🌐 External Resources

• Pumpkin Nutrition Facts — Healthline
• USDA Turkey Cooking Guidelines
• The Kitchn: How to Cook Dried Beans

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✍️ Final Thoughts: Fall Comfort, Without the Fuss

This chili is more than a recipe.

It’s the smell that greets you when you come in from raking leaves.
It’s the lunch that fuels you through back-to-back Zoom calls.
It’s the pot you bring to a friend who just had a baby.
It’s the bowl you eat curled up under a blanket, watching the rain.

And you made it — in 10 minutes of prep.

No standing. No stirring. No stress.

Just dump. Go. Come back to cozy.

Loved this? Try my [Slow Cooker Butternut Squash Soup] → [Internal Link]
Made it? Tag me on Instagram — I’ll reshare my favorites!