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–+ servings

Slow Cooker Pumpkin White Bean Turkey Chili

A healthy and hearty chili loaded with ground turkey, pumpkin puree, white beans, and warm spices, perfect for cozy fall meals with minimal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • slow cooker
  • Skillet
  • wooden spoon

Method
 

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.

Nutrition

Calories: 250kcalCarbohydrates: 18gProtein: 30gFat: 6gSaturated Fat: 1gCholesterol: 55mgSodium: 500mgPotassium: 750mgFiber: 6gSugar: 4gVitamin A: 350IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg

Notes

This recipe is perfect for meal prep and can be adapted for vegetarian diets by swapping turkey for plant-based protein. Serve with your favorite toppings like Greek yogurt, cilantro, or tortilla chips for added flavor and texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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