The best White Bean Pumpkin Turkey Chili recipe (slow cooker or Instant Pot) made with pumpkin puree, ground turkey and green peppers and spices.
Turkey Pumpkin White Bean Chili
This is my favorite White Bean Turkey Pumpkin Chili recipe!! A perfect fall chili made with pumpkin puree, ground turkey, white beans, green peppers and spices. Top it with chopped fresh cilantro, scallions, jalapeño or cheddar and serve it with baked chips for a great lunch or dinner. You can make it in crock pot or instant pot. For a tomato-based version, try this Turkey Pumpkin Chili recipe.
This Pumpkin Turkey Chili turns out great in the slow cooker! Pumpkin isn’t sweet at all, in fact, if you don’t mention it, no one will even know it’s there, but it adds beautiful color and creaminess to chili and, for picky eaters, to veggies. A great way to get in.
As far as heat goes it is quite mild, if you want more kick then use chipotle chili powder in place of chili powder and use it as per your taste. Leftovers can be frozen, enjoy!
White Bean Pumpkin Turkey Chili Ingredients:
- Lean Ground Turkey – You can also use 93% lean ground turkey or use ground chicken instead
- onion and garlic – For best results I always fry these before putting them in the slow cooker
- Cumin, chilli powder, bay leaves and parsley – Best spices for white turkey chili
- canned white beans – White northern or navy beans work
- pumpkin puree -Canned or homemade food is fine
- canned chopped green chilies – A pantry staple, adds great flavor
- chicken broth – You can use low sodium, bone broth or veggie broth
shift
- If you want more kick add chipotle chili powder which will also give it a smoky flavor.
- Make it in a heavy pot or Dutch oven on the stove and cook over low heat for about 1 hour, stirring occasionally.
- Refrigerate for up to 4 days or freeze for up to 3 months.
how to make
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Yield: 9 servings
serving size: 1 cup
slow cooker version
- Heat a large pan on high flame and sprinkle a little oil in it.
- Add the meat and cook, breaking it up, until it turns white, about 5 minutes. Transfer to crock pot.
- Add oil to the pan, then add onion, garlic and sauté for about 3-4 minutes; Add cumin and fry for a minute. Transfer to crock pot.
- Add the beans, pumpkin puree, green chilies, broth, chili powder, oregano and bay leaves. Cover and cook on high flame for 4 hours or on low flame for 8 hours.
- Remove bay leaves before serving and adjust seasoning to taste. enjoy!
Instant Pot:
- Press fry and sprinkle lightly with oil. Add the meat and cook, breaking it up, until it turns white, about 5 minutes. Cancel.
- Add oil to roasting pan, then add onion, garlic and sauté for about 3-4 minutes; Add cumin and fry for a minute. Return the meat to the pot.
- Add the beans, pumpkin puree, green chilies, broth, chili powder, oregano and bay leaves.
- Cover and cook on high pressure for 25 minutes. Natural release.
- Remove bay leaves before serving and adjust seasoning to taste. enjoy!
last stage:
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to serve: 1 cup, Calories: 272.5 kilo calories, Carbohydrates: 31 Yes, Protein: 32 Yes, thick: 2.5 Yes, Sodium: 499 MG, Fiber: 12 Yes, Sugar: 2.5 Yes
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