Turkey Pumpkin White Bean Chili

This Turkey Pumpkin White Bean Chili brings together ground turkey, white beans, and a full can of pumpkin purée in a warmly spiced, savory broth. It’s comforting without being heavy — an easy, one-pot weeknight pumpkin chili that’s ready in about 45 minutes.

Jump to:

• Why You’ll Love Turkey Pumpkin White Bean Chili
• Ingredients Needed to Make Turkey Pumpkin White Bean Chili
• How to Make Turkey Pumpkin White Bean Chili
• Variations & Substitutions
• Toppings & What to Serve with Pumpkin Chili
• Storage, Freezing & Reheating
• FAQ
• Helpful Tools for Making Turkey Pumpkin White Bean Chili
• More Cozy Fall Dinner Recipes
• Turkey Pumpkin White Bean Chili

Why You’ll Love Turkey Pumpkin White Bean Chili

• Balanced and nourishing: Lean ground turkey and white beans make this chili hearty and filling without feeling heavy.
• High in protein and fiber: A full pound of turkey supplies substantial protein, and two cans of cannellini beans add more protein plus plenty of fiber—so a bowl actually keeps you full. It’s a naturally high-protein chili.
• Comforting fall flavor: Smoked paprika, thyme, curry powder, a hint of cinnamon, and red pepper build gentle warmth and depth. Pumpkin purée thickens the broth and adds subtle sweetness to balance the spices.
• Quick, one-pot dinner: Ready in about 45 minutes with minimal cleanup—perfect for busy weeknights.
• Great for leftovers and meal prep: The flavor deepens overnight and reheats beautifully.

Ingredients Needed to Make Turkey Pumpkin White Bean Chili

This pumpkin and white bean chili leans on pantry staples—pumpkin, beans, broth, and a smart spice blend—plus a few fresh basics. Here’s what to look for when shopping, plus practical notes and swaps:

• Ground Turkey – Thigh gives a richer taste. Lean breast keeps it extra light. Both work beautifully.
• Pumpkin Purée – Use 100% unsweetened pumpkin purée (not pie mix). It adds body and a little earthy sweetness to this chili.
• Cannellini Beans (canned) – Creamy and mild. Great Northern beans are an easy swap if you prefer.
• Sweet Onion – Mild and sweet and perfect for this cozy fall turkey chili. Feel free to swap in yellow or red onion if that’s what you have though.
• Carrots – Dice small so they soften quickly and add gentle sweetness.
• Celery – Classic mirepoix ingredient that adds mild flavor and texture.
• Curly Kale – Stir in at the end so it stays tender and bright.
• Chicken Broth – Low-sodium gives you more control over seasoning. Chicken bone broth is a nice option for extra protein, so I often use this.
• Olive Oil – For sautéing the veggies and the spices. Avocado oil works too.
• Garlic – Use fresh cloves for a big punch of flavor. Garlic powder works in a pinch if you don’t have fresh — just stir it in with the spices.
• Smoked Paprika – Adds gentle smokiness without much heat.
• Ground Cumin – Warm and earthy, a classic chili note.
• Dried Thyme – Gives the chili an herbal lift and pairs super well with turkey.
• Ground Sage – Savory, woodsy note that’s also great with turkey.
• Curry Powder – A small amount adds warmth and complexity without dominating the flavor profile.
• Ground Cinnamon – Just a pinch for background warmth. Don't worry, it won’t make the chili sweet.
• Red Pepper Flakes – Adds adjustable heat according to your preference.
• Cracked Black Pepper – Freshly ground for better aroma.
• Kosher Salt – Diamond Crystal is my preferred kosher salt. If you’re using Morton, start with less and adjust to taste.

How to Make Turkey Pumpkin White Bean Chili

1. Sauté the veggies

Warm the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until lightly softened, about 5 minutes. If using fresh garlic, stir it in and cook 1 minute more. If using garlic powder, wait and add it with the spices.

2. Brown the turkey

Add the ground turkey. Cook, breaking it up with a spatula, until no longer pink and lightly browned in spots, about 8 minutes.

3. Add the spices

Sprinkle in the smoked paprika, cumin, dried thyme, sage, curry powder, cinnamon, red pepper flakes, black pepper, and kosher salt. Add garlic powder now if using. Stir to coat and cook 30 to 60 seconds to bloom the spices.

4. Add pumpkin, beans & broth, then simmer to thicken

Stir in the pumpkin purée, cannellini beans, and chicken broth. Bring to a gentle boil, then lower to a simmer. Cook 15 to 20 minutes, stirring occasionally until everything is aromatic. In the last 5 minutes of simmering, stir in the chopped curly kale and cook until tender and bright.

5. Taste and serve

Taste and adjust salt and pepper. Ladle into bowls and serve warm.

Variations & Substitutions

Make it extra-creamy

Stir in ½ cup coconut milk or ½ cup heavy cream at the very end. Heat just until warm, so it doesn’t split.

Use Up Leftover Thanksgiving turkey

This turkey chili recipe is fantastic with leftover holiday turkey! Swap the ground turkey for 3 cups chopped cooked turkey. Add it in Step 4 so it stays tender.

Bean swap

Great Northern or navy beans work just like cannellini, so feel free to swap them in. For a slightly different flavor profile, try black beans.

Greens swap

Feel free to swap the curly kale for Tuscan kale or baby spinach. Both greens work beautifully when added toward the end of cooking.

Milder or spicier

For mild, skip the red pepper flakes. For more heat, add extra flakes or a chopped jalapeño or Fresno chili along with the onions.

Vegetarian

For a plant-forward dinner, feel free to skip the turkey in favor of additional beans and veggies. Add an extra can of beans and 8 ounces of diced mushrooms for a savory punch of flavor. Use vegetable broth instead of chicken broth.

Toppings & What to Serve with Pumpkin Chili

Toppings

• Greek yogurt or sour cream: A cool, creamy dollop balances the warm spices. If you’re dairy-free, plain coconut yogurt works well.
• Shredded cheese: Try sharp cheddar, Monterey Jack, Gouda, or Gruyère for a little extra richness.
• Fresh herbs: A sprinkle of cilantro or parsley is great on top. If you want to go all out, quickly pan-crisp sage leaves in a little olive oil and use them as a fancy garnish.

Serve it with

• Cornbread: Warm, buttered slices are a classic partner for pumpkin chili. This Brown Butter Buttermilk Skillet Cornbread is my favorite.
• Baked potatoes (jacket potatoes): Split them open and spoon the chili over the top. Here’s my favorite method for ultra-crispy, flavorful baked potatoes.
• A grain: Rice, quinoa, bulgur, or farro all work. They stretch the pot and make super hearty bowls.
• Crusty bread or garlic bread: Perfect for dunking and swiping the bowl clean. IF you feel like leaning into pumpkin flavors, try my Pumpkin Sourdough Bread.
• A simple green salad: A side of crisp greens adds a fresh contrast to a cozy bowl. Pair this chili with my Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan or my Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette.

Storage, Freezing & Reheating

• Fridge: Store in an airtight container for 3 to 4 days. The flavors deepen as it rests.
• Freezer: Freezes well for up to 3 months. Cool completely, portion into freezer-safe containers, and label. Thaw in the fridge overnight.
• Reheat on the stove: Warm over medium heat, stirring occasionally, until hot. If it’s thicker than you desire after chilling, you can add a splash of broth or water to thin.
• Microwave: Reheat in a covered bowl in 60–90 second bursts, stirring between rounds.

FAQ

Can I use extra-lean turkey?

Yes. Lean breast keeps the chili lighter. If you want a richer taste, use thigh. Both hold up well.

Can I use leftover cooked turkey?

Yes. This recipe is great for Thanksgiving leftovers. Add chopped cooked turkey in Step 4 so it warms gently without drying out.

Can I use chicken?

Yes. Ground chicken works in place of ground turkey. You can also add pre-cooked shredded or diced chicken in Step 4. Rotisserie chicken is great here.

Is this chili spicy?

It has gentle warmth from red pepper flakes, but I personally don’t consider it to be very hot. Add the red pepper flakes according to your own taste preferences. For a much milder flavor, skip them. For more heat, add extra flakes or top bowls with sliced jalapeño or Fresno chili.

Does the pumpkin make it sweet?

Pumpkin purée adds body and a subtle earthy sweetness, but the spices and salt keep this ground turkey chili firmly savory. Use 100% unsweetened pumpkin purée, not pumpkin pie mix.

How can I thicken the chili if it feels thin?

Simmer uncovered for a few extra minutes, or mash some of the beans against the side of the pot. You can also stir in an extra spoonful of pumpkin purée.

Too thick after chilling — what should I do?

Add a splash of broth or water while reheating until it reaches your preferred consistency.

Can I swap the beans?

Yes. Great Northern or navy beans work well. Pinto beans add more texture if you like a chunkier bowl. Black beans are a fun swap for a slightly different flavor profile.

Can I make it extra creamy?

Stir in a little coconut milk or heavy cream at the end, just until warmed through.

Does it freeze well?

Yes. Cool completely, freeze for up to 3 months, then thaw in the fridge and reheat on the stove or in the microwave.

Helpful Tools for Making Turkey Pumpkin White Bean Chili

• Large pot or Dutch oven
• Chef’s knife
• Cutting board
• A kitchen scale
• Liquid measuring cups
• Measuring spoons
• Sturdy spatula or wooden spoon
• Ladle

Are you looking to upgrade your cooking tools or replenish your pantry?

Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

More Cozy Fall Dinner Recipes

If you like this easy weeknight pumpkin chili, you might also enjoy these cozy fall dinner recipes:

• Chili with Butternut Squash
• Pressure Cooker White Bean Soup
• Roasted Butternut Squash Soup
• Chicken Pot Pie
• French Onion Soup Mac & Cheese
• Pumpkin Potatoes au Gratin
• Chicken Poblano Chili
• Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce
• Pumpkin Pizza with Gruyère and Crispy Sage
• White Pizza with Pumpkin, Bacon, Kale, and Gouda
• Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
• Pasta with Butternut Squash and Chorizo

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