Slow Cooker Pumpkin White Bean Turkey Chili

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Learn how to make a healthy and hearty Slow Cooker Pumpkin White Bean Turkey Chili that’s perfect for fall. This easy, flavorful, and family-friendly recipe is packed with nourishing ingredients and loads of comforting flavor to warm you up on chilly days.

Why You’ll Love This Recipe

• Rich Flavor: Pumpkin puree and white beans combine beautifully with ground turkey and warm spices.
• Healthy and Nutritious: Made with lean protein, fiber-packed beans, and low-sodium chicken broth for a guilt-free meal.
• Set It and Forget It: Minimal hands-on prep with a slow cooker or Instant Pot option.
• Family & Kid-Friendly: Mild flavors with customizable spice levels for every palate.

Ingredients Needed

• olive oil spray
• 2 lbs 99% lean ground turkey
• 1/2 teaspoon olive oil
• 1 small onion (chopped)
• 3 garlic cloves (minced)
• 1 teaspoon chili powder (to taste)
• 2 bay leaves
• 1 1/2 tbsp cumin
• 1 tsp oregano
• 2 15 oz cans white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree (or homemade)
• 4.5 oz can chopped green chile
• 2 cups low sodium chicken broth (check labels for GF)
• kosher salt and pepper to taste
• chopped cilantro (red onion or chives for topping)
• Greek yogurt or low-fat sour cream for topping (optional)

Ingredient Notes & Substitutions

Ground Turkey: Use 99% lean ground turkey for a lighter option. You can swap it for ground chicken or plant-based ground meat to make this vegetarian.

White Beans: Northern or navy beans are ideal for a creamy texture, but chickpeas can be used as a substitute.

Pumpkin Puree: Canned pumpkin works perfectly, but homemade can be used too. If using homemade puree, reduce the chicken broth by 1/4 cup as fresh puree tends to be thinner.

Chicken Broth: Make sure to use a gluten-free version if needed.

How to Make Slow Cooker Pumpkin White Bean Turkey Chili

Slow Cooker Version

1. Heat 1/2 teaspoon olive oil in a skillet over medium heat. Add ground turkey and cook until browned, seasoning with salt and pepper while cooking.
2. Spray your slow cooker with olive oil spray. Add the cooked turkey to the slow cooker.
3. Add the onion, garlic, chili powder, cumin, oregano, and bay leaves. Stir briefly to toast the spices.
4. Add the white beans, pumpkin puree, chopped green chile, and low-sodium chicken broth. Stir all ingredients together thoroughly.
5. Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the chili is thickened and flavorful.

Instant Pot Version

1. Set your Instant Pot to “Saute” mode. Heat 1/2 teaspoon olive oil, add ground turkey, and brown for about 5–7 minutes. Season with salt and pepper.
2. Add the onion, garlic, chili powder, cumin, oregano, and bay leaves. Saute for an additional minute.
3. Stir in the white beans, pumpkin puree, chopped green chile, and chicken broth.
4. Seal the Instant Pot lid, selecting “Manual” or “Pressure Cook” mode on HIGH for 12 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.

Pro Tips & Troubleshooting

Pro Tips

• Toast cumin and chili powder briefly in a dry pan for deeper, richer flavor.
• Brown the ground turkey thoroughly to add savory depth.
• Always rinse canned beans to remove excess sodium and avoid a metallic taste.
• Adjust seasoning at the end of cooking—taste before serving to ensure the perfect balance of salt and spices.
• Use a slow cooker liner to save time on cleanup.

Common Mistakes to Avoid

• Skipping Browning: Adding raw turkey directly to the slow cooker can result in a bland, uneven texture.
• Using Seasoned Broth: Check chicken broth labels to avoid clashing flavors.
• Adding Too Much Liquid: Reduce broth slightly if using fresh pumpkin puree or adding extra vegetables.
• Not Taste-Testing: Always taste and adjust seasoning before serving.

Serving & Storage

Serving Ideas

• Top with chopped cilantro, red onions, or chives for a fresh finish.
• Pair with cornbread, multigrain bread, or tortilla chips for a complete meal.
• Add a dollop of Greek yogurt or low-fat sour cream for extra creaminess.

Storage and Make-Ahead

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat on the stovetop or in the microwave with a splash of chicken broth, if needed.

FAQ

Can I freeze leftovers of the pumpkin turkey chili?

Yes, you can freeze the chili in an airtight container for up to 3 months. Reheat it on the stovetop or in the microwave for a quick meal.

Is this recipe gluten-free?

Yes, as long as you use gluten-free chicken broth.

How can I make this recipe spicier?

Add diced jalapeños or increase the amount of chili powder to taste.

Can I make this chili vegetarian?

Yes, substitute ground turkey with plant-based ground meat and use vegetable broth instead of chicken broth.

What are the best toppings for this recipe?

Chopped cilantro, red onion, shredded cheese, and Greek yogurt are excellent toppings that complement the flavors perfectly.

How can I thicken the chili if it’s too watery?

Simmer the chili uncovered for about 10–15 minutes, mash some of the beans to release their starch, or stir in a cornstarch slurry.

Embrace the rich, comforting flavors of this Slow Cooker Pumpkin White Bean Turkey Chili. With minimal prep and wholesome ingredients, it’s an easy, hearty dish your whole family will love!

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