This crock pot turkey white bean pumpkin chili is cozy, creamy, and packed with comfort in every spoonful. Pumpkin makes the broth velvety without heavy cream, and white beans add that hearty “stick-to-your-ribs” feel. It’s a high-protein, easy weeknight dinner you can set and forget in the slow cooker. Bonus: it tastes even better the next day, so it’s perfect for meal prep.
Intro
When you want something warm and filling, this crock pot turkey white bean pumpkin chili always comes through. It’s the kind of cozy bowl that makes your kitchen smell amazing and your dinner plans feel effortless.
The secret is the pumpkin. It melts into the broth and gives you a rich, creamy texture—without needing a lot of dairy. Pair that with white beans and seasoned turkey, and you’ve got a slow cooker comfort recipe that feels like a hug.
This one is a repeat in my house because it’s simple, it’s flexible, and it’s better than takeout on a chilly night. If you’re into easy meal prep, you’ll love how well these burrito-bowl-style toppings (lime, cilantro, cheese) work here too.
Why You’ll Love This Crock Pot Turkey White Bean Pumpkin Chili
- Ultimate comfort food: Creamy pumpkin broth makes every bite feel warm and cozy.
- Set-it-and-forget-it: The slow cooker does the work for an easy weeknight dinner.
- High-protein & satisfying: Turkey and beans make it hearty enough to actually fill you up.
- Meal prep friendly: It reheats beautifully for lunches all week.
- Family-friendly: Mild, creamy flavor—add heat at the end if your crew likes it spicy.
- Better than restaurant: Fresh lime and toppings give it that “wow” finish at home.
Ingredients for Crock Pot Turkey White Bean Pumpkin Chili
Base
- Ground turkey (1 1/2 pounds): Lean, hearty protein that takes on the spices really well.
- Sub: ground chicken or ground beef.
- Yellow onion: Builds a sweet-savory base so the chili tastes “cooked,” not flat.
- Sub: white onion or 1 tablespoon onion powder in a pinch.
- Garlic: Adds that cozy, savory backbone.
- Sub: 1 1/2 teaspoons garlic powder.
- Low-sodium chicken broth: Keeps the chili flavorful without getting too salty.
- Sub: low-sodium vegetable broth.
- Pumpkin puree (not pumpkin pie filling): The creamy secret that thickens the chili and adds mild sweetness.
- Sub: butternut squash puree (canned or homemade).
- Diced tomatoes: Adds brightness and balances the pumpkin.
- Sub: crushed tomatoes for a smoother texture.
- Mild diced green chiles: Gentle heat and a Tex-Mex vibe.
- Sub: chopped roasted bell peppers if you want zero heat.
Beans
- White beans (Great Northern or cannellini): Creamy and hearty—perfect for a thick chili.
- Sub: navy beans or chickpeas.
Spices & Flavor
- Chili powder: Warm, classic chili flavor.
- Ground cumin: Adds that “restaurant-style” depth.
- Smoked paprika: A soft smoky note that makes it taste slow-simmered.
- Sub: regular paprika.
- Dried oregano: Adds an herby background flavor.
- Kosher salt + black pepper: Helps all the flavors pop.
- Lime juice: Brightens the whole pot right before serving (don’t skip this step).
Optional Add-Ins & Toppings
- Frozen corn: Sweet little pops that work great with pumpkin.
- Fresh cilantro: Bright and fresh on top.
- Shredded cheese: Melts into the hot chili (so comforting).
- Sour cream or Greek yogurt: Makes it extra creamy.
- Hot sauce: For anyone who wants more heat.
- Tortilla chips: Crunchy scoops = the best bite.
Crock Pot Turkey White Bean Pumpkin Chili Recipe
- Brown the turkey (optional, but worth it). Heat a skillet over medium-high heat. Add the ground turkey and cook 6–8 minutes, breaking it up, until no longer pink. Add the chopped onion and cook 3–4 minutes until softened, then stir in the garlic for 30 seconds until fragrant. This step adds a deeper, “slow-simmered” flavor. (If you’re short on time, you can skip browning and add everything straight to the slow cooker—still tasty.)
- Add everything to the slow cooker. Pour in the broth, pumpkin puree, diced tomatoes, green chiles, drained and rinsed white beans, and all the spices. Stir well so the pumpkin fully blends into the liquid. If it looks thick right away, don’t worry—once it heats up, it loosens and turns silky.
- Slow cook until cozy and thick. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the flavors taste blended and the chili looks creamy. If you’re adding corn, stir it in for the last 20–30 minutes so it stays sweet and bright.
- Taste and adjust. Right before serving, squeeze in fresh lime juice and taste for salt. If it tastes a little sweet from the pumpkin, an extra squeeze of lime fixes it fast. If it’s thicker than you like, stir in a splash of broth until it’s perfect.
- Serve with toppings. Ladle into bowls and add cheese, cilantro, and a dollop of sour cream. A handful of tortilla chips on the side makes it feel extra cozy.
Reader Review: “I didn’t expect pumpkin in chili to work this well, but wow. The broth is so creamy and everyone went back for seconds!”
Tips for Perfect Crock Pot Turkey White Bean Pumpkin Chili
- Use pumpkin puree, not pie filling: Pie filling is sweet and spiced, and it changes the whole flavor.
- Rinse the beans: This removes the canned taste and keeps the broth cleaner.
- Bloom the spices (optional): If you brown the turkey, stir in the spices for 30 seconds before adding liquids for deeper flavor.
- Finish with lime: Acid wakes up the whole pot and keeps it from tasting heavy.
- Thin or thicken easily: Add broth to thin; let it cook uncovered for 15–20 minutes to thicken.
- Don’t over-salt early: Beans and broth vary—salt at the end for the best control.
Variations & Substitutions
- Make it spicy: Add chipotle powder, hot sauce, or a pinch of cayenne.
- Creamier chili: Stir in 4 ounces softened cream cheese during the last 30 minutes (super cozy).
- More veggies: Add chopped bell pepper, zucchini, or spinach (stir spinach in at the end).
- Different beans: Use pinto beans or chickpeas for a slightly different texture.
- Dairy-free: Skip sour cream and use dairy-free yogurt; top with avocado instead of cheese.
- Lower-carb: Skip corn and serve over shredded lettuce or cauliflower rice.
- Extra smoky: Add 1/2 teaspoon smoked paprika plus a tiny splash of liquid smoke (a little goes a long way).
- “Lazy” shortcut: Use pre-chopped onion and jarred minced garlic to cut prep time.
Storing & Reheating
- Fridge: Store in an airtight container for 4–5 days. The flavors get even better.
- Freezer: Freeze cooled chili in freezer-safe containers for up to 2–3 months. Leave a little space at the top for expansion.
- Thaw & reheat: Thaw overnight in the fridge, then reheat on the stove over medium heat or in the microwave. Add a splash of broth if it thickens.
Serving Suggestions & Pairings
- Tortilla chips or warm tortillas for scooping.
- Simple green salad with limey dressing to keep it fresh.
- Rice if you want it extra filling (great for meal prep).
- Roasted veggies like bell peppers or zucchini on the side.
- Extra toppings bar for gatherings—everyone builds their perfect bowl.
If you make this crock pot turkey white bean pumpkin chili, leave a rating and a comment. I’d love to know—are you topping yours with extra cheese, extra lime, or a little heat?
Crock Pot Turkey White Bean Pumpkin Chili – Easy Cozy High-Protein Dinner
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This crock pot turkey white bean pumpkin chili is a creamy, cozy slow cooker dinner with high-protein turkey, hearty beans, and velvety pumpkin broth—perfect for easy weeknight meals and meal prep.
Ingredients
- 1 1/2 pounds ground turkey
- 1 tablespoon olive oil (optional, for browning)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can mild diced green chiles
- 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt (start with 1 teaspoon, add more at the end)
- 1/2 teaspoon black pepper
- 1 cup frozen corn (optional)
Instructions
- Brown turkey (optional): Heat a skillet over medium-high heat. Cook ground turkey 6–8 minutes, breaking it up. Add onion and cook 3–4 minutes. Add garlic and cook 30 seconds.
- Fill slow cooker: Add broth, pumpkin puree, diced tomatoes, green chiles, white beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper (plus browned turkey mixture if using). Stir well.
- Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until creamy and flavors are blended.
- Add corn (optional): Stir in corn for the last 20–30 minutes until hot.
- Finish and serve: Taste and adjust salt. Serve with a squeeze of lime and your favorite toppings.
Notes
– Pumpkin: Use pumpkin puree only—pumpkin pie filling is sweet and spiced.
– Make-ahead: Chili tastes even better the next day. Store components for toppings separately.
– Thick/thin: Add more broth to thin; cook uncovered 15–20 minutes to thicken.
– Tools: Slow cooker (6-quart works great), skillet (optional), can opener, ladle.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Tex-Mex Inspired
Nutrition
- Calories: 320–380
- Protein: 26–32g