Embrace the cozy flavors of autumn with a hearty and healthy chili that’s as versatile as it is delicious! Today, we’re diving into a beloved Skinnytaste recipe: the White Bean Pumpkin Turkey Chili. This dish is a perfect example of how wholesome ingredients can come together to create something truly satisfying, whether you’re craving comfort food or looking for a nutritious meal. What makes it even better? You can whip it up effortlessly in either your slow cooker or Instant Pot!
What is White Bean Pumpkin Turkey Chili?
At its heart, White Bean Pumpkin Turkey Chili is a robust and flavorful one-pot meal that marries lean ground turkey with creamy white beans, subtle pumpkin puree, and a warming blend of spices. Far from a sweet, dessert-like flavor, the pumpkin in this chili adds an incredible richness, a beautiful amber hue, and a hidden layer of creaminess that even the pickiest eaters won’t detect – making it a fantastic way to sneak in extra vegetables. It’s a naturally mild chili, making it family-friendly, but easily customizable for those who crave a bit more heat. Think of it as your go-to recipe for busy weeknights, game days, or a comforting weekend meal that practically cooks itself.
Key Ingredients
- Lean Ground Turkey: The star protein! Opt for 99% lean or 93% lean ground turkey for a healthier base. Ground chicken can also be a fantastic substitute.
- Aromatics (Onion & Garlic): The foundation of flavor. Sautéing these first truly unlocks their sweetness and pungency.
- Warming Spices: Cumin, chili powder, oregano, and bay leaves create that signature chili warmth and depth. Feel free to adjust chili powder to your preferred spice level.
- White Beans: Canned great northern or navy beans provide a creamy texture and plant-based protein. Remember to rinse and drain them thoroughly!
- Pumpkin Puree: The secret weapon! This isn’t for sweetness but for body, color, and a sneaky dose of nutrition. Ensure you’re using plain pumpkin puree, not pumpkin pie filling.
- Chopped Green Chiles: A pantry staple that adds a mild, tangy kick without overwhelming the dish.
- Chicken Broth: Low-sodium chicken broth is recommended to control the overall saltiness. Vegetable broth or bone broth work beautifully too.
- Olive Oil & Seasonings: A touch of olive oil for sautéing and kosher salt and pepper to taste, balancing all the flavors.
How to Make White Bean Pumpkin Turkey Chili
This recipe offers the flexibility of both slow cooker and Instant Pot methods, making it adaptable to your schedule and kitchen tools. Regardless of the method, the initial sautéing steps are key for developing deep flavors.
Shared Sauté Steps (Recommended for both methods):
- Heat a large skillet (or your Instant Pot on ‘Sauté’ mode) over high heat and lightly spray with olive oil spray.
- Add the ground turkey and cook, breaking it up with a spoon, until it’s no longer pink and browned, about 5 minutes. Once cooked, if using a slow cooker, transfer the turkey to the crock pot. If using an Instant Pot, set the turkey aside.
- Add the 1/2 teaspoon of olive oil to the same skillet (or Instant Pot). Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
- Stir in the cumin and sauté for another minute to bloom the spice, enhancing its aroma and flavor.
For the Slow Cooker Version:
- Transfer the sautéed onions, garlic, and cumin to the crock pot with the turkey.
- Add the rinsed and drained white beans, pumpkin puree, chopped green chiles, low-sodium chicken broth, chili powder, oregano, and bay leaves to the slow cooker.
- Stir everything to combine.
- Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
- Once cooking is complete, remove the bay leaves. Taste and adjust seasoning with kosher salt and pepper as needed before serving.
For the Instant Pot Version:
- Return the cooked ground turkey to the Instant Pot with the sautéed onions, garlic, and cumin.
- Add the rinsed and drained white beans, pumpkin puree, chopped green chiles, low-sodium chicken broth, chili powder, oregano, and bay leaves to the Instant Pot.
- Stir everything gently to combine.
- Secure the lid and set the valve to sealing. Cook on HIGH pressure for 25 minutes.
- Allow for a natural pressure release. This means letting the pressure dissipate on its own, which can take 10-15 minutes or more.
- Once the pressure has fully released, carefully open the lid, remove the bay leaves, and taste and adjust seasoning with kosher salt and pepper as needed before serving.
What to Serve With White Bean Pumpkin Turkey Chili
This chili is fantastic on its own, but the right toppings and sides can elevate it to a gourmet experience:
- Fresh Herbs: A sprinkle of chopped fresh cilantro, chives, or scallions adds brightness.
- Creamy Toppings: A dollop of Greek yogurt or low-fat sour cream provides a cool contrast.
- Heat Seekers: Sliced fresh jalapeños or a dash of hot sauce for an extra kick.
- Cheesy Goodness: A sprinkle of shredded cheddar cheese is always a welcome addition.
- Crunch Factor: Serve with baked tortilla chips or cornbread for scooping.
- Simple Side: A fresh green salad with a light vinaigrette can complement the richness of the chili.
Storage & Reheating White Bean Pumpkin Turkey Chili
This chili is a meal prepper’s dream! It stores wonderfully and tastes even better the next day as the flavors meld and deepen.
- Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, allow the chili to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. Add a splash of broth or water if it seems too thick.
Recipe Tips for Success!
- Don’t Skip the Sauté: Browning the turkey and sautéing the aromatics (onion, garlic, cumin) before adding them to the slow cooker or Instant Pot significantly deepens the flavor profile of your chili. It’s worth the extra few minutes!
- Adjust Spice to Your Liking: The recipe is designed to be mild. If you prefer more heat, consider adding a pinch of cayenne pepper, a diced chipotle pepper in adobo sauce (for smoky heat), or a spicier chili powder. Taste and adjust as you go!
- Pumpkin Purity: Always double-check your canned pumpkin! Ensure it’s 100% pure pumpkin puree, not sweetened pumpkin pie filling. The difference is crucial for savory dishes.
- Rinse Your Beans: Rinsing canned beans removes excess sodium and starch, which can affect the chili’s flavor and texture.
- Bay Leaf Power: Remember to remove the bay leaves before serving. They impart flavor during cooking but aren’t meant to be eaten.
