Go Back
An overhead picture of a bowl filled with pumpkin chili and toppings.

Pumpkin Chili with Turkey and White Beans

5 from 1 vote
This Pumpkin Chili with Turkey and White Beans is a nutritious and hearty main dish that will keep you warm all season long.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:2 hours 20 minutes
Total Time:2 hours 40 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Easy, Fall
Servings: 6

Ingredients

Pumpkin Chili

  • 1 pound ground turkey
  • 1 shallot minced
  • 1 sweet or yellow onion diced
  • 1 orange bell pepper diced
  • 1 jalapeño or serrano pepper minced
  • 1 sweet potato cubed small
  • 1 tbsp tomato paste
  • 15 oz canned pumpkin puree (1 can)
  • 1 tbsp maple syrup
  • 14.5 oz canned fire roasted crushed tomatoes (1 can)
  • 4 cups vegetable broth
  • 2 cans 15.5 oz each cannellini or great northern white beans, drained & rinsed
  • 1 ½ tbsp chili powder
  • ½ tbsp cumin
  • 1 ½ tsp cinnamon
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1/8 tsp freshly grated nutmeg
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • 2 tbsp olive oil, divided

Optional Toppings

  • Shredded cheese Jack or cheddar
  • Sour cream
  • Pepitas
  • Green onions diced
  • Chips tortilla or corn
  • Avocado diced

Instructions

  • In a large pot or Dutch oven over medium-high heat, add 1 tbsp oil and the ground turkey. Cook for about 8 to 10 minutes or until liquid evaporates. Remove the turkey from the pot.
    2 tbsp olive oil, divided, 1 pound ground turkey
  • Add 1 more tbsp olive oil, shallots, onions, and both peppers to the pot. Cook until soft, about 8-10 minutes.
    1 shallot, 1 sweet or yellow onion, 1 orange bell pepper, 2 tbsp olive oil, divided, 1 jalapeño or serrano pepper
  • Mix in all the spices, salt, black pepper and cook 1-2 minutes.
    1 ½ tbsp chili powder, ½ tbsp cumin, 1 ½ tsp cinnamon, 1 tsp onion powder, ½ tsp garlic powder, 1/8 tsp freshly grated nutmeg, ¼ tsp cracked black pepper, 1 tsp salt
  • Stir in tomato paste (plus a touch more oil if it’s looking dry) and cook for 1 minute.
    1 tbsp tomato paste
  • Mix in the pumpkin puree, cook for 1 minute, then add the crushed tomatoes and broth.
    15 oz canned pumpkin puree (1 can), 14.5 oz canned fire roasted crushed tomatoes (1 can), 4 cups vegetable broth
  • Add the turkey back to the pot and stir in the maple syrup.
    1 tbsp maple syrup
  • Cover pot with a lid, reduce heat to simmer, and cook for 90 minutes, stirring occasionally.
  • Mix in the sweet potatoes and beans, cover, and cook for another 30 minutes. Be sure to dice your sweet potatoes small or they may take longer to cook.
    1 sweet potato, 2 cans
  • Ladle generous servings into bowls and load it up with your favorite toppings. We like to top ours with shredded cheese, sour cream, pepitas, green onions, avocado, and chips.
    Shredded cheese, Sour cream, Pepitas, Green onions, Chips, Avocado

Notes

For a vegan version, leave out the turkey and use your favorite plant-based toppings.