Turkey Pumpkin White Bean Chili

Vegetable packed Turkey Pumpkin White Bean Chili is a creamy delicious, yet light, soup perfect for warming up with on crisp 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. Whether I’m making sweet pumpkin waffles or savory butternut squash pumpkin soup I can never get enough pumpkin in fall.

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.

Some of my favorite fall recipes are savory pumpkin ones and if you like this chili then you’ll probably also love this pumpkin chili.

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

1. Saute the Vegetables: Saute the onion and carrots in the olive oil over medium-high heat.
2. Mix in the Spices: Add the garlic and spices and toss to coat.
3. 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.
4. 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.
5. Add the Cream: Remove the pot from the heat and stir in the heavy cream.

Other Cooking Methods:

Slow Cooker Method

• Sauté: In a large stockpot or skillet set over medium, heat the olive oil and sauté the carrots and onions until they become soft about 2 to 3 minutes.
• Toast the spices: Add the minced garlic, coridander, paprika, cumin, black pepper, fresh thyme, and salt and toss with the vegetables to toast slightly for 1 additional minute.
• Brown the meat: move the vegetables to the side of the pot or skillet and add the ground turkey. Use a wooden spoon to break it down into small pieces as it browns and then toss it together with the other ingredients in the skillet.
• Set up the slow cooker. Add the mixture from the skillet to you slow cooker along with the pumpkin puree, beans, and broth (leave the cream out). Set the temperature to low for 4 to 5 hours or high for 2 to 3 hours. Once ready to serve stir the cream into the chili.

Instant Pot Method:

• Sauté the vegatbles: set the Instant Pot to the SAUTE setting and add the oil. Once heated sauté the onions and carrots until soft, about 2 to 3 minutes.
• Toast: Add the garlic, coriander, paprika, cumin, pepper, thyme, and salt to toast for 1 additional minute.
• Brown the turkey: Move the mixture to the side of your Instant Pot and add the ground turkey. Break it apart as it browns and continue to do so until it is no longer pink.
• Cook: add the pumpkin, broth, and beans (leave the cream out) to the Instant Pot and set it to MANUAL for 10 minutes. Allow the pressure to release naturally for 10 minutes before removing the lid and stiring in the cream.

Topping Ideas:

This turkey pumpkin white bean chili has plenty of 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
• Cheese
• Crusty Bread

Storage Info:

To store the pumpkin chili place It in an air-tight container and keep in the refrigerator. It will last up to 5 days.

Recipe Notes and Expert Tips:

• 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.

FAQ’s

Turkey Pumpkin White Bean Chili

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.

4.99 from 74 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 41 minutes minutes

Total Time: 1 hour hour 1 minute minute

Servings: 10 servings

Calories: 198kcal

Author: Aimee Mars

Equipment

• ▢
  Large Dutch Oven or Stock Pot

Ingredients

• ▢ 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 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

Instructions

• 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.

Notes

Slow Cooker Method:

• Sauté: In a large stockpot or skillet set over medium, heat the olive oil and sauté the carrots and onions until they become soft about 2 to 3 minutes.
• Toast the spices: Add the minced garlic, coriander, paprika, cumin, black pepper, fresh thyme, and salt and toss with the vegetables to toast slightly for 1 additional minute.
• Brown the meat: move the vegetables to the side of the pot or skillet and add the ground turkey. Use a wooden spoon to break it down into small pieces as it browns and then toss it together with the other ingredients in the skillet.
• Set up the slow cooker. Add the mixture from the skillet to your slow cooker along with the pumpkin puree, beans, and broth (leave the cream out). Set the temperature to low for 4 to 5 hours or high for 2 to 3 hours. When ready to serve stir the cream into the chili.

Instant Pot Method:

• Sauté the vegetables: set the Instant Pot to the SAUTE setting and add the oil. Once heated sauté the onions and carrots until soft, about 2 to 3 minutes.
• Toast: Add the garlic, coriander, paprika, cumin, pepper, thyme, and salt to toast for 1 additional minute.
• Brown the turkey: Move the mixture to the side of your Instant Pot and add the ground turkey. Break it apart as it browns and continue to do so until it is no longer pink.
• Cook: add the pumpkin, broth, and beans (leave the cream out) to the Instant Pot and set it to MANUAL for 10 minutes. Allow the pressure to release naturally for 10 minutes before removing the lid and stirring in the cream.

Nutrition

Serving: 1cup | Calories: 198kcal | Carbohydrates: 4g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 466mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2663IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

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