Pumpkin White Bean Chili
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Pumpkin White Bean Chili has a delightful autumnal flavor, with the pumpkin adding a subtle sweetness and richness to classic chili. We’re also using ground turkey and white beans with a rich tomato-based broth and topping the chili with all the toppings!
Pumpkin Chili
Soup and chili are most definitely some of my favorite things to cook. Everything in one pot is something I can get excited about! For a beef chili, try my Easy Slower Cooker Chili, and for a chicken version, my Green Chili Chicken Soup is to die for!
While I love summer grilling and fresh salads, I love the warmth of fall cooking even more. We grew up with soups, chilis, and casseroles, so there is nothing more soothing for me than to concoct a big pot of something new and delicious.
Why We Love This Recipe:
- FILLING – There is plenty of protein (22 grams per serving) and fiber (25 grams per serving) in this chili to fill you up for hours. WOW!
- NUTRIENT-DENSE – In addition to protein and fiber, this comforting meal is low in calories and high in vitamins and minerals.
- FULL OF FLAVOR – This chili is packed with so much flavor. Spicy seasonings and jalapeno pepper balanced out with pumpkin puree and a touch of cinnamon.
- PERFECT FOR CHILLY WEATHER – Don’t you just love a warm bowl of chili in cooler temperatures? But of course, soup and chili are great for any time of year.
Ingredients needed for White Bean Pumpkin Chili:
- Olive Oil – Use olive oil to sauté the veggies. It’s the way I start all of my soups!
- Veggies – Yellow onion, red bell pepper, jalapeño pepper, and garlic cloves.
- Ground Turkey – We love using lean ground turkey, but any ground meat would work too. Sub turkey for ground beef or ground chicken if desired.
- Seasonings – Use a fair amount of chili powder, cumin, kosher salt, freshly ground black pepper, and onion powder. This is key to good chili! You’ll also need a teaspoon of cinnamon for balance. Red pepper flakes or cayenne pepper could be added for additional heat!
- Tomatoes – Two cans of fire-roasted diced tomatoes are the perfect amount. I prefer the “salsa-style” tomatoes.
- Cannellini Beans – We prefer white beans in chili, but you could try navy beans, pinto beans, or black beans instead.
- Pumpkin – One can of unsweetened pumpkin purée balances out the spicy ingredients. (Don’t use pumpkin pie filling.)
- Broth – I used a couple of cups of chicken broth (or chicken stock). Vegetable broth could be used as well.
- Tomato Paste – Just one tablespoon of tomato paste is needed.
- For serving – The following optional toppings are key for chili. Try crackers, sour cream, shredded cheese, cilantro, green onions, tortilla chips, avocado slices, etc.
How to make White Bean Turkey Chili:
Step 1
Prep veggies. Use a sharp knife to dice the onion, bell pepper, and jalapeno. Then mince the garlic.
Step 2
Sauté the veggies and brown the meat. In a large stock pot (or dutch oven) over medium-high heat, add olive oil. When hot, add the diced onion, peppers, ground turkey and seasonings. Cook until the turkey is cooked through and the veggies are soft.
Then add the garlic and stir for a minute or so.
Step 3
Add the canned goods. Add the diced tomatoes, cannellini beans, pumpkin puree, broth, and tomato paste. Give it a good stir and let the chili simmer for 20 minutes or so.
Step 4
Serve. Serve the pumpkin chili with all the toppings! Try some avocado slices, sour cream, shredded cheese, and cilantro. Do you like a crunch in your chili? Use any kind of crackers or chips.
PRO-TIP: After step two, add all ingredients to a slow cooker to simmer on low for a couple of hours.
What to Serve with Pumpkin White Bean Chili:
My perfect meal is this easy chili recipe and one or two of the following.
- Mexican Cornbread Muffins or Jalapeno Cheddar Focaccia
- A green salad with Honey Balsamic Vinaigrette or Creamy Italian Dressing
- Dessert? Try our Mini Lava Cakes, Cream Cheese Fruit Tart, or Super Soft Chocolate Chip Cookies!
Other Delicious Soups:
- Chicken Tortilla Soup – Full of chicken and homemade enchilada sauce.
- One Pot Lasagna Soup – A hearty soup and so easy to make. No layering required!
- Lemon Chicken Orzo Soup – Use rotisserie chicken for a shortcut and plenty of lemon for flavor.
- Healthy Zuppa Toscana – We love this copycat recipe.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pumpkin White Bean Chili
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion – diced
- 1 medium red bell pepper – diced
- 1 large jalapeno pepper – diced
- 2 pounds ground turkey
- 3 garlic cloves – minced
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon cinnamon
- 30 oz. fire-roasted diced tomatoes
- 30 oz. cannellini beans – rinsed and drained
- 15 oz. pumpkin puree
- 1 Tablespoon tomato paste
- 2 cups lower-sodium chicken broth
- shredded cheese, crackers, sour cream, etc. – to serve
Instructions
** I recently revised this recipe to include meat and just one type of beans. I omitted the sweet potatoes.
- Prep veggies. Use a sharp knife to dice the onion, bell pepper, and jalapeno. Then mince the garlic.
- Sauté the veggies and brown the meat. In a large stock pot over medium-high heat, add olive oil. When hot, add the diced onion, peppers, ground turkey and seasonings. Cook until the turkey is cooked through and the veggies are soft. Then add the garlic and stir for a minute or so.
- Add the canned goods. Add the diced tomatoes, cannellini beans, pumpkin puree, broth, and tomato paste. Stir well and let the chili simmer for 20 minutes or so.
- Serve. Serve the pumpkin chili with all the toppings! Try some avocado slices, sour cream, shredded cheese, and cilantro. Do you like a crunch in your chili? Use any kind of crackers or chips.
I love this new version of this recipe. It’s much more like a chili I love at this time of year. I’m a huge white bean girl so hooray for that!!
YAY! So glad you enjoyed it, Shari!
Can I get the vegetarian version of this recipe please? Thanks!
I will do my best to find the old one.
In your original recipe, how much sweet potato was needed?
I believe it was 3-4 cups of diced sweet potatoes. I also have a sweet potato turkey chili on the blog if you want to look at that one.
Thank you, I will.
I love this recipe and another awesome meatless meal!
Made this tonight, was looking for a chili on our first bit of chilly weather. It’s so hearty and comforting with a bit of spice which are love. Didn’t miss the meat at all as I’m also a bean lover. 🌶😋 Will definitely make it again.
Hi Shari! I’m so glad you enjoyed the chili recipe. It’s nice to have a meatless meal now and then, huh? 🙂
Can you slow cook this recipe and can I use butternut squash?
Yes, I would sauté the veggies and then add ingredients to slow cooker. You could use butternut squash instead of sweet potatoes. Good luck, and let me know how it turns out for you!