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One of the best White Bean Pumpkin Turkey Chili recipe (Slow cooker or Easy Pot) made with pumpkin puree, ground turkey and green chili & spices.

Turkey Pumpkin White Bean Chili

That is my favorite white bean turkey pumpkin chili recipe!! An ideal fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a beautiful lunch or dinner. You may make this within the crock pot or within the Easy Pot. For a tomato based version, do that Turkey Pumpkin Chili recipe.

This pumpkin turkey chili comes out great within the slow cooker! The pumpkin shouldn’t be sweet in any respect, actually, for those who don’t mention it, nobody would even realize it’s there but it surely does add beautiful color and creaminess to the chili and for picky eaters, an incredible strategy to sneak in vegetables.

That is pretty mild so far as heat goes, for those who want more kick use chipotle chili powder rather than the chili powder and use it in line with your taste. Leftovers could be frozen, enjoy!

White Bean Pumpkin Turkey Chili Ingredients:

• lean ground turkey – you too can use 93% lean ground turkey or use ground chicken as an alternative
• onions and garlic – I at all times saute these before adding to the slow cooker for best results
• cumin, chili powder, bay leaves and oregano – the right spices for white turkey chili
• canned white beans – white northern or navy beans work
• pumpkin puree – canned or homemade is wonderful
• canned chopped green chile – a pantry staple, adds great flavor
• chicken broth – you should use low sodium, bone broth or veggie broth

Variations

• Should you want more kick add chipotle chili powder which may also give it a smokey flavor.
• Make this on the stove in a heavy pot or dutch oven and simmer on low about 1 hour, stirring.
• Refrigerate as much as 4 days or freeze for as much as 3 months.

How To Make

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Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

Yield: 9 servings

Serving Size: 1 cup

Slow Cooker Version

• Heat a big skillet over high heat and evenly spray with oil.

• Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.

• Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté one other minute. Transfer to crock pot.

• Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

• Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Easy Pot:

• Press saute and evenly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Put aside.

• Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté one other minute. Return meat to the pot.

• Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.

• Cover and cook on high pressure 25 minutes. Natural release.

• Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Last Step:

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Serving: 1 cup, Calories: 272.5 kcal, Carbohydrates: 31 g, Protein: 32 g, Fat: 2.5 g, Sodium: 499 mg, Fiber: 12 g, Sugar: 2.5 g