Healthy Creamy Turkey Pumpkin Chili with White Beans

If you are looking for a recipe that captures the spirit of the season, this Turkey-Pumpkin Chili is the answer. Adding pumpkin puree is a brilliant move because it makes the chili incredibly thick and velvety without the need for heavy cream. When you mix that texture with lean turkey, white beans, and warm spices, you get a meal that is both healthy and deeply satisfying. It is without a doubt my favorite way to fuel up after a long day when the air starts to get chilly outside.

Get ready to discover your new favorite fall recipe, a dish so hearty, healthy, and delicious, it’s destined to become a staple in your cool-weather cooking rotation.

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Why This Turkey-Pumpkin Chili is a Fall Must-Make

You are going to be completely obsessed with the incredible flavor and satisfying, creamy texture of this dish. It’s a true dinner winner. Here’s why:

• A High-Protein Powerhouse: Loaded with lean ground turkey and two cans of cannellini beans, this is a hearty, satisfying meal that will keep you full and fueled for hours.
• Secretly Creamy & Healthy: The brilliant addition of pumpkin puree creates a lusciously creamy and velvety broth without any heavy cream or extra fat, while also adding a boost of fiber and vitamins.
• A 35-Minute, One-Pot Wonder: This entire, hearty meal comes together in a single pot in just over 30 minutes, which means incredible flavor with minimal cleanup. It’s a weeknight dream!
• Packed with Warm, Smoky Fall Flavors: The combination of ground coriander and smoked paprika provides a deep, warm, and smoky flavor that perfectly complements the subtle sweetness of the pumpkin.
• The Perfect Cozy Comfort Meal: This chili is everything you want on a crisp autumn evening—it’s warm, hearty, nourishing, and incredibly comforting.

Recipe Snapshot

Your Shopping List for This Cozy Chili

This impressive dinner comes together with a beautiful array of wholesome pantry staples.

[Image 2: The Ingredients Flat Lay]

→ For the Turkey-Pumpkin Chili

• 2 tablespoons olive oil → To create our flavorful base.
• 1 small yellow onion → Chopped, for the essential aromatic foundation.
• 1 pound 93% lean ground turkey → A fantastic, high-protein base for our chili.
• 1 tablespoon plus 1 tsp ground coriander & 2 ½ teaspoons smoked paprika → This warm, smoky spice duo is the heart of the chili’s flavor.
• 1 ½ teaspoons kosher salt → To season every layer perfectly.
• 2 (15-oz.) cans cannellini beans → Drained and rinsed. Their creamy texture is perfect for this chili.
• 1 (15-oz.) can pumpkin puree → The secret ingredient! Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
• 1 ½ cups low-sodium chicken broth → The flavorful liquid that brings our chili together.

→ For the Toppings

• Hot sauce, sour cream, and sliced scallions.

Let’s Get Cooking! Your 35-Minute Guide

Ready to create the most delicious and comforting chili of the season? Let’s get to it!

Part 1: Build the Flavor Base

1. Sauté the Onion: In a medium heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until tender and translucent.
2. Brown the Turkey and Spices: Add the ground turkey, coriander, smoked paprika, and salt to the pot. Cook, stirring often and breaking up the turkey with a spoon, for about 5 minutes, until the turkey is browned and cooked through.

Part 2: Simmer to Perfection

3. Combine and Simmer: Stir the drained and rinsed beans, the pumpkin puree, 1¾ cups of water, and the chicken broth into the turkey mixture. Use your spoon to scrape up any delicious browned bits from the bottom of the pot.
4. Heat and Thicken: Bring the chili to a simmer over medium-high heat, stirring occasionally. Once it’s simmering, reduce the heat to medium and let it cook, stirring often, for about 15 minutes. This allows the flavors to meld and the chili to heat through and thicken slightly.
5. Serve with All the Fixings: Ladle the hot, hearty chili into bowls. Top each bowl with a dollop of sour cream, a dash of hot sauce, and a generous sprinkle of sliced scallions. Serve immediately!

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Creamy Turkey-Pumpkin Chili with Cannellini Beans

This hearty Turkey-Pumpkin Chili is the ultimate 35-minute, one-pot fall meal! Lean ground turkey and white beans are simmered in a secretly creamy and healthy broth made with pumpkin puree and smoky spices. A perfect high-protein dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 482

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small yellow onion chopped
• 1 pound 93% lean ground turkey
• 1 tablespoon plus 1 tsp. ground coriander
• 2 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons kosher salt
• 2 (15-oz.) cans cannellini beans drained and rinsed
• 1 (15-oz.) can pumpkin puree
• 1 1/2 cups low-sodium chicken broth

For Serving

• as needed Hot sauce, sour cream, and sliced scallions

Equipment

• Medium heavy-bottomed pot or Dutch Oven
• Wooden Spoon

Method

 

1. Heat oil in a medium heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
2. Stir in turkey, coriander, paprika, and salt; cook, stirring occasionally and breaking up the meat, until turkey is browned, about 5 minutes.
3. Stir the drained and rinsed beans, pumpkin puree, 1¾ cups water, and chicken broth into the turkey mixture. Bring to a simmer over medium-high heat.
4. Reduce heat to medium and cook, stirring often, until heated through and slightly thickened, about 15 minutes.
5. Ladle chili into bowls and top with hot sauce, sour cream, and sliced scallions to serve.

Notes

Pumpkin Puree: Ensure you are using 100% pure pumpkin puree, not pre-sweetened and spiced pumpkin pie filling.

Bloom the Spices: Cooking the dried spices with the turkey before adding liquids helps to toast them and deepen their flavor significantly.

Storage: Leftover chili tastes even better the next day! Store in an airtight container in the fridge for up to 4 days.

WiseRecipes’ Top Tips for Perfect Pumpkin Chili

These simple secrets will ensure your chili is rich, creamy, and flavorful every single time.

1. Use 100% Pure Pumpkin. Double-check your can to make sure you’ve grabbed pure pumpkin puree, not pumpkin pie filling! Pie filling is pre-sweetened and spiced, which would drastically change the flavor of your savory chili.
2. Bloom Your Spices. The step of adding the coriander and smoked paprika with the raw turkey is key. It allows the spices to toast in the hot pan, “blooming” their flavor and making them much more aromatic and potent.
3. Don’t Skimp on the Toppings. A great chili is made even better by its toppings. The cool, tangy sour cream, the fresh bite of the scallions, and the heat from the hot sauce are the perfect finishing touches that balance the richness of the chili.
4. Let it Simmer. Don’t rush the final 15-minute simmer. This is where the magic happens! It allows all the distinct flavors to meld together into a cohesive, deeply flavorful chili.
5. Lean, But Not Too Lean. Using 93% lean ground turkey is a great choice. It provides a good amount of protein without being too fatty, but still has enough fat to keep the chili moist and flavorful.

Keep It Fresh! Storing & Reheating Instructions

This chili is a meal prepper’s dream, as the flavors get even better and deeper the next day.

• Refrigerator: Once cooled, store the chili in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate and add them fresh when you serve.
• Freezer: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

FAQs: Your Turkey-Pumpkin Chili Questions, Answered!

Does this chili taste strongly of pumpkin?

Not at all! You won’t taste “pumpkin” in the way you would in a pie. The pumpkin puree’s primary role is to create an incredible, velvety, creamy texture and add a very subtle, earthy sweetness that balances the spices. Most people can’t even guess it’s in there!

Can I make this with a different kind of meat?

Yes, lean ground chicken would be a great substitute. You could also use lean ground beef, which would give it a more traditional, robust chili flavor.

Can I make this in a slow cooker?

Absolutely! First, complete step 1 (browning the onion, turkey, and spices) in a skillet on the stovetop. Then, transfer that mixture to your slow cooker. Add the rest of the ingredients (beans, pumpkin, water, broth), stir, and cook on low for 4-6 hours. Stir in the sour cream just before serving.

What other toppings would be good with this?

So many! A sprinkle of shredded sharp cheddar or Monterey Jack cheese, a handful of crushed tortilla chips for crunch, a few slices of fresh jalapeño, or a dollop of guacamole or sliced avocado would all be fantastic additions.

Final Thoughts: The Ultimate Bowl of Autumn

There is nothing more satisfying than a hearty, one-pot meal that captures the very essence of a season. This Turkey-Pumpkin Chili is autumn in a bowl—warm, comforting, nourishing, and incredibly flavorful. It’s a dish that feels both healthy and indulgent, and I hope it becomes a new fall favorite that you return to year after year. Happy Cooking!