As the leaves change and the air turns crisp, there’s something truly magical about embracing the season with a bowl of comfort. Enter my Hearty White Bean Pumpkin Turkey Chili—a delightful concoction that warms the soul and brings a cozy aroma to your kitchen. The secret star here is pumpkin puree, which adds a creamy texture without overwhelming sweetness, making this dish not only delicious but also a nutritious option for lunch or dinner. What’s even better? This recipe comes together quickly and can be tailored to fit various dietary preferences, ensuring everyone at the table is satisfied. Whether you whip it up in the slow cooker or the Instant Pot, you’ll find it’s an easy way to savor the flavors of fall. Are you ready to dive into a bowl of hearty goodness?
Why is this Turkey Pumpkin Chili special?
Endless versatility: This chili is designed to accommodate various dietary needs—opt for ground turkey, beef, or even lentils as a meat substitute. Comforting flavors heighten the experience with spices that bring warmth and depth. Quick cooking methods let you whip up this cozy dish in a pinch, whether you prefer the slow cooker or Instant Pot. Healthy indulgence shines through with high-protein, low-carb ingredients that are gluten-free. Plus, the unique combination of pumpkin and white beans creates a rich texture that you won’t forget. Dive into this delicious bowl of comfort and explore more hearty recipes that celebrate the flavors of fall!
Turkey Pumpkin Chili Ingredients
Here’s what you’ll need to create your delicious Turkey Pumpkin Chili.
For the Base
- Olive oil spray – Ideal for sautéing without adding unnecessary calories; feel free to use any cooking oil you enjoy.
- 2 lbs 99% lean ground turkey – Keeps the dish healthy and high in protein; swap it out for ground chicken or a plant-based meat for variety.
- 1/2 teaspoon olive oil – Enhances the flavors of onions and garlic beautifully.
- 1 small onion, chopped – Adds a hint of sweetness and depth; shallots are a great substitute if preferred.
- 3 garlic cloves, minced – Delivers that delicious aromatic base; garlic powder can work in a pinch.
For Seasoning
- 1 teaspoon chili powder, to taste – Provides warmth and richness; adjust according to your heat preference, and consider using chipotle chili powder for a smoky twist.
- 2 bay leaves – Adds subtle earthiness; remember to remove them before serving!
- 1.5 tablespoons cumin – A vital spice for warmth; feel free to tweak this based on your taste preferences.
- 1 teaspoon oregano – Balances the richness of the chili; Italian seasoning makes a good swap if needed.
For the Chili
- 2 (15 oz) cans white northern or navy beans, rinsed and drained – Infuses creaminess and fiber; any canned beans can stand in for these.
- 15 oz can pumpkin puree (or homemade) – Gives the chili a beautiful color and creamy texture; ensure you avoid sweetened varieties.
- 4.5 oz can chopped green chiles – Adds a mild kick; diced tomatoes can be a milder option here.
- 2 cups low sodium chicken broth – Provides the perfect liquid base; switch to vegetable broth for a vegetarian version.
- Kosher salt and pepper to taste – Essential for achieving the perfect flavor balance.
For Topping
- Chopped cilantro, red onion, or chives – Fresh garnishes add a delightful crunch.
- Greek yogurt or low-fat sour cream (optional) – Creamy accents that complement the spices; dairy-free options are available for a vegan twist.
Gather these ingredients for your Turkey Pumpkin Chili, and prepare for a cozy meal that embodies the essence of fall!
Step‑by‑Step Instructions for Turkey Pumpkin Chili
Step 1: Preparation
Begin by heating a skillet over high heat and lightly spray it with olive oil. Once the skillet is hot, gather your ingredients to ensure a smooth workflow. This preparation step is crucial before adding the main protein to your Turkey Pumpkin Chili, ensuring everything is ready for a seamless cooking experience.
Step 2: Brown Turkey
Add 2 lbs of 99% lean ground turkey to the skillet, breaking it up as it cooks. Sauté for about 5 minutes or until the turkey is no longer pink. This step not only enhances the flavor but also seals in moisture. Once browned, transfer the turkey into either your slow cooker or Instant Pot, setting the stage for the chili’s rich flavors.
Step 3: Sauté Veggies
In the same skillet used for the turkey, add 1/2 teaspoon of olive oil, followed by the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions turn translucent and fragrant. Add 1.5 tablespoons of cumin, cooking for an additional minute to deepen the flavors. Transfer this aromatic mixture to your cooker, continuing to layer flavors in your Turkey Pumpkin Chili.
Step 4: Combine Ingredients (Slow Cooker)
In the slow cooker, combine the sautéed turkey and veggie mix with 2 cans of rinsed white northern beans, 15 oz of pumpkin puree, and 4.5 oz of chopped green chiles. Add 2 cups of low-sodium chicken broth, 1 teaspoon of chili powder, 1 teaspoon of oregano, and 2 bay leaves. Stir everything until well combined and cook on high for 4 hours or low for 8 hours, allowing the flavors to meld.
Step 5: Combine Ingredients (Instant Pot)
For the Instant Pot, add the same ingredients as the slow cooker: the turkey and veggie mix, white beans, pumpkin puree, green chiles, broth, spices, and bay leaves. Seal the lid and set to cook on high pressure for 25 minutes. Once done, allow for a natural release; this keeps the chili thick and flavorful, perfect for your Turkey Pumpkin Chili.
Step 6: Finish
After cooking, remove the bay leaves and taste your Turkey Pumpkin Chili. Adjust seasoning with kosher salt and pepper to your liking. Serve hot, garnished with chopped cilantro, red onion, or chives, and a swirl of Greek yogurt or low-fat sour cream for an extra touch of creaminess. Enjoy the warmth and depth of this cozy meal!
Expert Tips for Turkey Pumpkin Chili
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Proper Sealing: Ensure the lid is tightly sealed on your slow cooker or Instant Pot during cooking to prevent moisture loss, maintaining a rich texture in your Turkey Pumpkin Chili.
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Flavor Boost: For a deeper flavor, consider roasting the garlic before adding it to the chili. This small step can elevate the overall taste greatly!
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Adjusting Spice: If you prefer a spicier chili, feel free to increase the amount of chili powder or toss in some diced jalapeños before serving.
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Storage Savvy: Leftovers can be stored in an airtight container in the fridge for up to 4 days or can be frozen for up to 3 months, making meal prep a breeze with your Turkey Pumpkin Chili!
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Fresh Garnishes: Don’t skip the toppings! Topping your chili with fresh cilantro or a dollop of Greek yogurt adds texture and flavors that brighten the dish.
Make Ahead Options
These Hearty White Bean Pumpkin Turkey Chili preparations are perfect for busy weeknights! You can brown the turkey and sauté the veggies up to 24 hours in advance, then store them in the refrigerator (make sure to cool them completely before sealing in an airtight container). Additionally, the chili can be fully cooked and refrigerated for up to 3 days, allowing the flavors to deepen—better yet, it freezes beautifully for up to 3 months! When you’re ready to enjoy your Turkey Pumpkin Chili, simply reheat on the stovetop or in the microwave until warmed through, adding a splash of broth if necessary to maintain creaminess. Enjoy a warm, hearty meal with minimal effort!
How to Store and Freeze Turkey Pumpkin Chili
Fridge: Store leftovers in an airtight container for up to 4 days. This Turkey Pumpkin Chili tastes even better the next day, as the flavors have more time to meld.
Freezer: For longer storage, freeze portions of the chili in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, gently reheat in a saucepan over medium heat, stirring occasionally until warmed through, or microwave in short bursts, stirring between each.
Sealing: Ensure the containers are well-sealed to prevent freezer burn and maintain the chili’s creamy texture.
What to Serve with Hearty White Bean Pumpkin Turkey Chili
Cozy up your meal with delightful sides that enhance the warmth and flavors of this comforting chili.
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Baked Tortilla Chips: Crispy and salty, these chips provide the perfect crunch for dipping and complement the chili’s creamy texture.
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Cornbread Muffins: Soft and slightly sweet, cornbread enhances the savory flavors while adding a delightful crumb. Serve warm with a pat of butter!
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Cilantro Lime Rice: This zesty rice adds a refreshing kick, balancing the chili’s rich flavors beautifully. Its lightness contrasts perfectly with the hearty consistency.
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Garden Salad: A fresh mix of greens, tomatoes, and cucumbers provides a crisp texture and bright flavors, making it a refreshing partner to the chili’s warmth.
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Avocado Slices: Creamy avocado adds a luscious touch and healthy fats, enriching each spoonful of your chili while elevating its nutritional value.
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Apple Crisp: Finish with a warm dessert that echoes fall flavors. The sweetness of baked apples and a crumbly topping contrasts delightfully with the chili’s savory notes.
These sides not only complement your turkey pumpkin chili, but they also create a balanced, inviting meal that everyone will love!
Turkey Pumpkin Chili Variations & Substitutions
Get ready to play with flavors and textures in your chili by customizing it to your taste!
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Dairy-Free: Swap Greek yogurt or sour cream for your favorite dairy-free alternative like coconut yogurt for a light, creamy topping.
You can even try a drizzle of tahini for an interesting twist that adds nuttiness! -
Vegetarian: Substitute all meat with 2 cups of cooked lentils or 3 cans of mixed beans for a hearty vegetarian option.
This variation still packs in protein while making it ideal for a meatless meal. -
Spicy Kick: Amp up the heat by adding diced jalapeños or a splash of hot sauce while cooking.
If you love a smoky flavor, consider using chipotle chili powder instead for extra depth. -
Sweetness Boost: Toss in a handful of sweet corn or caramelized bell peppers for a touch of sweetness and a pop of color.
They not only enhance the visual appeal but also add a delightful contrast to the chili’s richness. -
Texture Twist: Add a half cup of quinoa or barley for a chewy texture that elevates the dish.
These whole grains further enhance the health benefit of your chili while keeping your family satisfied. -
Broth Swap: Use vegetable broth instead of chicken broth for a vegetarian-friendly base that still delivers rich taste.
You could also try an infused broth, like mushroom broth, for an umami boost. -
Seasoning Change: For a fresh twist, switch the cumin and oregano for your favorite spices or even a pinch of cinnamon!
The added depth will surprise your taste buds and make for a unique chili experience.
Consider pairing this with baked tortilla chips for crunch, or enjoy with a side of cornbread to soak up every bit of flavor in your bowl. Explore more on hearty recipes that keep meals exciting and delicious!
Turkey Pumpkin Chili Recipe FAQs
What type of pumpkin should I use for the chili?
Absolutely! For this Turkey Pumpkin Chili, I recommend using pure pumpkin puree, preferably organic if you can. Avoid using sweetened varieties or pumpkin pie filling, as they will alter the flavor profile of your dish. If you’re feeling adventurous, consider making your own puree from a small sugar pumpkin—it adds a lovely freshness!
How long can I store leftovers in the fridge?
You can store your Turkey Pumpkin Chili leftovers in an airtight container for up to 4 days. It’s a hearty dish that gets even better as the flavors have more time to meld together. Just be sure to allow it to cool before sealing it up!
Can I freeze Turkey Pumpkin Chili?
Yes! You can freeze your Turkey Pumpkin Chili for up to 3 months. To do this, simply let the chili cool completely, then transfer it in portions into airtight freezer containers. Make sure to leave some space at the top for expansion as it freezes. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave.
What can I do if my chili is too thick?
If you find your Turkey Pumpkin Chili is thicker than you’d like, don’t worry! Simply add a splash of low-sodium chicken broth or water and stir it in on low heat. If you’re looking for extra flavor, you can also add a touch more pumpkin puree or another can of beans to maintain the richness. Keep tasting and adjusting until you reach the desired consistency!
Is this recipe safe for pet consumption?
I highly advise against giving your pets any of this Turkey Pumpkin Chili. Ingredients like onion, garlic, and certain spices can be harmful to dogs and cats. Always stick to vet-approved foods for your furry friends. If you want to share a treat with them, consider plain cooked pumpkin or plain boiled turkey without seasoning!
How can I adjust the heat level?
Very easy! To spice things up in your Turkey Pumpkin Chili, increase the amount of chili powder or opt for spicy green chiles instead. You can also add fresh diced jalapeños during the cooking process or sprinkle some hot sauce on top before serving for an extra kick! Remember, you can always add more spice, but it’s harder to take it away—so start slowly!
Savory Turkey Pumpkin Chili for Cozy Fall Nights
Ingredients
Equipment
Method
- Begin by heating a skillet over high heat and lightly spray it with olive oil.
- Gather your ingredients to ensure a smooth workflow.
- Add 2 lbs of 99% lean ground turkey to the skillet, breaking it up as it cooks.
- Sauté for about 5 minutes or until the turkey is no longer pink.
- Transfer the turkey into either your slow cooker or Instant Pot.
- In the same skillet, add 1/2 teaspoon of olive oil, followed by the chopped onion and minced garlic.
- Sauté for 3-4 minutes until the onions turn translucent.
- Add 1.5 tablespoons of cumin, cooking for an additional minute.
- Transfer this mixture to your cooker.
- In the slow cooker, combine the sautéed turkey and veggie mix with 2 cans of rinsed white northern beans.
- Add 15 oz of pumpkin puree, 4.5 oz of chopped green chiles, 2 cups of low-sodium chicken broth, 1 teaspoon of chili powder, 1 teaspoon of oregano, and 2 bay leaves.
- Stir until well combined and cook on high for 4 hours or low for 8 hours.
- Add the same ingredients as the slow cooker to the Instant Pot.
- Seal the lid and set to cook on high pressure for 25 minutes.
- Allow for a natural release.
- Remove the bay leaves and taste your Turkey Pumpkin Chili.
- Adjust seasoning with kosher salt and pepper to your liking.
- Serve hot, garnished with chopped cilantro, red onion, or chives, and a swirl of Greek yogurt or low-fat sour cream.
