Creamy White Bean and Turkey Pumpkin Chili
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Comfort food to love — this is a creamy pumpkin chili simmered with turkey, spices and cannellini beans that makes a simple soul-warming bowl. Stovetop or pressure cooker recipe.
Turkey, pumpkin, chili.
Maybe it’s a lucky coincidence.
While those separate words instantly conjure up a scene from the season called Fall — especially if you were to throw in a chunky sweater and cinnamon spice — putting the actual things together turns out pretty damn tasty.
I love to combine the velvety texture of winter squash with savory flavors — Pumpkin Pasta in Parmesan Garlic Cream Sauce is an example what I’m talking about.
In this dish, canned pumpkin puree adds subtle sweetness, creamy texture and deep color to the base of a hearty soup.
Pumpkin gets along really well with white beans, chili spices and turkey. Surprised?
Recipes using pumpkin tend to veer toward the sweet side of the menu, but it’s just as great (if not better) in savory dishes, too.
As a side note, did you know that most canned pumpkin is actually produced from a variety of hard winter squash that looks nothing like the perky orange ones decorating front stoops?
Classic decorative jack o’ lanterns are watery, stringy and not very delicious to eat, it turns out.
That’s fine, though. This recipe, at the very least, is fantastic way to use up those cans of pumpkin puree.
In my experience, if you root around long enough in dark, forgotten regions of your kitchen cabinets you’re likely to emerge with a few containers of the stuff.
Lucky you, now you’re a few pantry staples away from dinner!
You’ll find this chili makes a hearty, satisfying bowl. It’s perfect to serve for a lighter supper, with a big salad on the side.
If you’re a meal planner who loves something warm for lunch during the week, make a pot of this chili and enjoy the even tastier leftovers.
More fall comfort food recipes:
- Parmesan Polenta with Roasted Vegetables
- One Bowl Chickpea Chorizo Stew
- Pumpkin Pasta in Parmesan Cream Sauce
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Creamy White Bean and Turkey Pumpkin Chili
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 onion, finely chopped (1 cup)
- 2 carrots, finely chopped (1- 1 1/2cups)
- 2 stalks celery, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red chili
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds (675 g) ground turkey thigh
- 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture)
- 1 (285 g) 15-ounce can unsweetened pumpkin purée
- 2 (850 g) 15-ounce cans cannellini beans, drained
- 2 cups (500 ml) low-sodium chicken or vegetable broth
- Kosher salt
- 1/2 cup (125 ml) heavy whipping cream
Instructions
- Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
- Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
- Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn’t boil.
- Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.
Notes
- Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth and salt.
- Set to cook on low for 6 hours or 3 hours on high.
- Stir in the cream and serve.
- Set your pot to Saute. Follow the steps in step 1 and 2.
- Add the remaining ingredients except the cream to the pot as in step 3.
- Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally.
- Stir in the cream and serve warm.
Nutrition
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Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
This is now our favorite stand by. Do you know if it freezes well?
Happy you enjoy it! Yes, it should freeze just fine. To avoid condensation, be sure to let it cool to room temp (or in the refrigerator) before placing in the freezer.
I wanted a WW points friendly chili, so I used fat free greek yogurt instead of the cream. With this substitution, the recipe comes to 2 points per serving (on blue plan) basically for the olive oil. I think if you used cooking spray, it could even get down to 0.
Other substitutions: Instead of the carrots, I used some bell peppers. And I used cilantro instead of the herbs you’ve listed. These are just ingredients I happened to have on hand… THIS WAS AMAZING and this is going to be a go-to for me and my husband!!
THANK YOU!!
So glad you enjoyed this and made it your own!
I made a double batch (so 4 cans of beans) and puréed one of the cans of beans before adding it to the chili. It made it thicker and more creamy. Delish recipe!
What a great idea! Thanks for sharing the tip Pat.
Delicious! Will definitely make again.
This was really yummy and perfect for Halloween. I made half with turkey then up’d the veggies and added rutabaga for my veggie friends. Everyone loved it!
I was wondering if the nutritional facts are correct – 1g = 290 calories? I hesitate to make this recipe (which sounds amazing) the nutrition is correct.
Yes, 290 calories is how it’s calculated. It should say “1 serving” not “1g” I use a third party nutrition calculator so it might vary from one that you use.
I plugged this into My Fitness Pal and the calories were a lot higher! 420 per serving. I left out the coconut milk, which is what I was going to use and it brought the calories down to 350.
It’s always a good idea to use your favorite calorie counter as they can vary.
Love love loved it. The only thing different I did was add a can of green chilies. Thank you for this recipe, it really was fabulous.
Thank you for the wonderful recipe. My entire family loves it! It’ll be added to our Fall/Winter rotation.
Hi! Was wondering for cooking this in a crockpot, when should I add the beans?
Hi Callie – You would add the beans along with the pumpkin I just corrected that-sorry that step wasn’t clear
Can I opt for Almond Milk instead of whipping cream? (Dairy Free)
Yes, you can substitute with plain almond milk. You might want to simmer for a few extra minutes after adding it so it will reduce and thicken a bit. You could also use coconut milk or omit all milk completely.
This is one of the best chili recipes i’ve ever made!!!
So I realized afternoon putting the canned pumpkin into the pot that I mistakenly used canned pumpkin pie filling. It tasted amazing! Good mistake.
Wow – that’s great to hear! Sometimes we make good mistakes 🙂
I’ve made this twice now and it’s definitely a wonderful cozy soup! I did add in a small diced sweet potato along with a little extra broth, and cooked in slow cooker and the recipe came out excellent . Thank you for incorporating such a lovely fall/winter ingredient list along with several cooking options. It’s now added to my deck of recipe cards 🙂
This was great. I used Italian sausage instead of turkey, and I’ve made it twice, and both times it was well received. Also made a double batch the first time and took the extra to work. Everyone asked for the recipe. Love it!!
Thanks for sharing! Does it keep long?
Hi Vanessa – The chili will keep in the fridge up to 5 days and frozen 1 month.
This looks so good! What a great lunch meal prep for the fall!
Do you think ground beef would work in this as well as turkey?
Hi Amber – yes you can swap beef for the turkey. You might want to drain some of the fat before simmering though because it’s not as lean as turkey – up to you!
Could this be made in the pressure cooker? Also, could coconut milk be used as a substitute for the heavy cream?
Hi Nicole – I think the chili will taste really good with coconut milk instead of cream – go for it! I added directions to the recipe card for making this in a pressure cooker.
I used coconut milk, and it turned out great. I cannot eat dairy, tomatoes, or peppers, and therefore haven’t been able to eat chili for years. Thank you for bringing chili back into my life!
Hello. Just curious. What size onion, celery & what size carrot? They all come in various sizes & I don’t want to add too much or too little of any of the ingredients. (Maybe you can give me cup size of those ingredients) Also want to know, if I can’t find crushed chili, if I can sub it for red pepper flakes? I looked it up, & maybe a place or two have the chili flakes, but red pepper flakes seem to be what is showing up (was wondering if it’s really just the same thing) & I keep that in the house so I’m hoping it can be used.
Hi Daniele – Great questions! One medium onion should do it, which is usually about 1 cup chopped. Two medium-large carrots, also about 1-1 1/2 cups chopped and 2 whole celery ribs with the top and bottom trimmed. Yes – crushed red chili is exactly the same as red pepper flakes.
Would this stay well if frozen?? Looks great!
Yes – it will freeze well for a month or so. Enjoy!
Thanks for asking this. I was just about to ask the same thing! Great minds think alike.
Hi! Can this be made in the crockpot???
Hi Carmela – Yes, totally can! I updated the recipe with instructions. Enjoy!
Had this tonight for dinner with some crusty French bread. DH and I both loved it! Flavor was outstanding. Would also be great in the slow cooker. Will be adding this one to our regular rotation!
This looks absolutely amazing. I can’t wait to try it! XO
Hope you enjoy it! xo