Vegetable packed Turkey Pumpkin White Bean Chili is a creamy delicious, yet light, soup perfect for warming up with on crispy days. This healthy chili has hints of pumpkin and seasonal spices with ground-up bits of turkey and chopped onions and carrots in a creamy broth.
Turkey Pumpkin White Bean Chili
There are few things more comforting than cozying up to a warm bowl of chili as the weather moves toward cooler temperatures. Add some pumpkin to that chili and you’ll be in a full fall state of bliss.
This cozy turkey pumpkin and white bean chili come together quickly for a one-pot savory pumpkin meal. Turkey pumpkin white bean chili has protein and vegetables all swimming in a creamy broth.
Ingredients in Turkey Pumpkin White Bean Chili
The ingredients below are all key to making this soup delicious, however, it is also a versatile soup. You can leave out any you don’t like.
- Olive Oil: the oil is used to sautee the onions, carrots, and garlic initially, which not only softens them but brings out their flavors.
- Onion: if you’re not a fan of onions they can be left out, but adding them to the chili mixture adds a ton of flavor that neutralized the other ingredients.
- Carrots: mixing in carrots adds a healthy boost and a mild flavor. You can just barely taste them, which makes the carrots perfect for bulking up the chili as well as sneaking in some nutrients.
- Garlic Cloves: the pungent aroma and flavor of garlic is key to this recipe for balancing the other flavors as well as adding to the savory taste.
- Spices: ground coriander, paprika, cumin, and fresh thyme. These spices together bring the bulk of the flavor to the soup.
- Ground Turkey: adding a soft flavored protein that pairs well with the cannellini beans brings bulk to the chili.
- Cannelini Beans: these beans are the stars of the show in this recipe. Their soft texture provides bulk and protein as well as a nutty earthy flavor.
- Pumpkin Puree (not pumpkin pie mix): the pumpkin puree adds a hint of fall flavor as well as helps thicken the consistency of the soup.
- Chicken Broth: this chili has a broth and cream base. These two ingredients combine with the pumpkin make for a smooth and deliciously creamy, but not too thick, chili base.
- Heavy Cream: many of the ingredients are key the heavy cream is what adds the creaminess to this soup.
How to Make Turkey Pumpkin White Bean Chili
- Saute the Vegetables: Saute the onion and carrots in the olive oil over medium-high heat.
- Mix in the Spices: Add the garlic and spices and toss to coat.
- Brown the Meat: Push the vegetables to the side and add the ground turkey using a wooden spoon to break apart. As the meat browns break it into small pieces and cook until no longer pink.
- Simmer: Mix in the thyme, salt, pumpkin puree, cannelini beans, and chicken broth and bring to a simmer. Reduce heat, and slightly cover the pot with the lid and cook for 25 minutes.
- Add the Cream: Remove the pot from the heat and stir in the heavy cream.
Pumpkin Chili Topping Ideas:
This turkey pumpkin white bean chili has plenty over flavor on its own, but sometimes if you want a little extra adding some toppings is the way to go. Below are some ideas for the topping of your soup.
- Sour Cream
- Crusty Bread
Tips for Making the Best Pumpkin White Bean Chili
- To make this chili even quicker purchase pre-cut vegetables in the produce section of your grocery store or the freezer area.
- Use a large stock-pot or dutch oven to prepare this chili. It will give you plenty of space to push the vegetables to the side when browning the meat.
- Place the ground turkey into the pot and let it brown for 1 minute before starting to break it up so it sears it.
How to Store Turkey Pumpkin White Bean Chili
To store the pumpkin chili place It in an air-tight container and keep in in the refrigerator. It will last up to 5 days.
What to Serve with Chili
Chili recipes are often very hearty soups, which makes it a challenge to figure out what to serve with them. When I serve this turkey pumpkin white bean chili I like to just leave out bowls of toppings and then serve some crusty bread. Below are some additional options though.
- Southern Cornbread
- Dinner rolls, especially pumpkin dinner rolls
- Fall Salads like this butternut squash salad
- Baked Potatoes
Directions for Making Pumpkin White Bean Chili in the Slow Cooker
Follow the recipe steps 1 – 3 and add the ingredients to the slow cooker. Mix in the thyme, salt, pumpkin puree, and only 1 1/2 cups of broth. Cook on low for 6 hours or high for 3 hours.
How to Make Turkey Pumpkin White Bean Chili in the Instant Pot
Set the Instant Pot to the SAUTE setting and add the oil. Once heated saute the onions and carrots until soft. Add the garlic and spices and cook until fragrant.
Push the vegetables to the side and add the turkey making sure to break it apart as it browns and is no longer pink. Add in the remaining ingredients except for the heavy cream.
Cover and turn the vent to sealing. Set to MANUAL and cook for 10 minutes. Let steam release naturally for 10 minutes before removing the lid and stirring in the cream.
FAQ’s for Making Pumpkin White Bean Chili
Several of the common questions I get asked in regards to preparing this recipe are listed below, however, if you have any questions feel free to leave me a comment. I’ll respond as soon as I possibly can.
Can this pumpkin chili be made dairy-free?
Yes. You can easily make this recipe dairy-free by swapping the heavy cream for a dairy-free milk option like oat milk, almond milk, or cashew milk. You can leave the cream out completely too.
Is this chili gluten-free?
Yes! This recipe contains mainly fresh ingredients that don’t contain wheat or gluten. It’s always best to check your label, especially in spices, where gluten can sometimes hide.
Can you freeze pumpkin white bean chili?
Yes. In order to freeze this pumpkin white bean chili prepare the recipe as suggested, however, leave out the heavy cream at the end. Let the chili cool completely before placing it in a freezer-safe zip-top bag or container. The recipe will last for 3 to 4 months in the freezer.
To make let thaw completely overnight in the refrigerator and plate is a large pot or Dutch oven to heat. Stir in the cream after the chili is finished cooking.
- Large Dutch Oven or Stock Pot
- 3 tablespoons Olive Oil
- 1 medium Onion diced
- 2 Carrots peeled and chopped
- 2 Garlic Cloves minced
- 1 tablespoon Ground Coriander
- 1 tablespoons Smoked Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Ground Black Pepper
- 2 lbs Ground Turkey
- 2 tablespoons Fresh Thyme
- 1 teaspoon Salt
- 1 15 ounce can Pumpkin Puree
- 2 15 ounce cans Cannelini Beans drained
- 2 cups Chicken Broth
- 1/2 cup Heavy Cream
- Place a large stock-pot or 4 or 5 quart Dutch Oven over medium-high heat and heat the olive oil. Add the onion and carrots and cook until softened, about 5 minutes.
- Add the garlic and spices and toss to coat, cook an additional 1 minute.
- Push the vegetables to the side and add the ground turkey using a wooden spoon to break apart. As the meat browns break it into small pieces and cook until no longer pink, about 8 to 10 minutes.
- Mix in the thyme, salt, pumpkin puree, cannelini beans, and chicken broth and bring to a simmer. Reduce heat, and slightly cover the pot with the lid and cook for 25 minutes.
- Remove the pot from the heat and stir in the heavy cream.