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Pumpkin White Bean Chili

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On National Pumpkin Day (October 26th), I think that it is only fair to highlight pumpkin in one of its underrated elements – the base for a scrumptious fall chili! In my Pumpkin Chili recipe, pumpkin puree acts as the base in place of tomato. Pair it with ground turkey and white beans and you have a hearty fall chili with a surprising twist!

I made this chili in my dutch oven but you can easily make it in a crock pot – just make sure to cook your onions, garlic, and ground turkey beforehand! As always with chili, the longer you let it cook, the better the flavors develop!

Prep Time: 15 minutes Cook Time: 60+ minutes Total Time: 1 hour 15 minutes

Serves 6


2 tbsp Olive Oil

1 medium yellow Onion

3 cloves of Garlic, chopped

1 lb Ground Turkey

1 ½ tbsp Coriander

1 ½ tbsp Paprika

1 tsp Cumin

1 tsp Black Pepper

1 tsp Ground Thyme

1 tsp Salt

2 16oz cans Cannellini Beans

1 16oz can Pumpkin Puree

4 cups chicken or vegetable Broth

½ cup Coconut Cream (or milk of choice)

2 cups Frozen Kale

  1. Add olive oil to your dutch oven or a pan and place over medium heat.

  2. Chop your onion and garlic and prep your seasonings.

  3. Once the oil is hot, add your onion, garlic, and seasoning to the pot and let it cook until the onions become translucent or about 3-4 minutes and then add your ground turkey.

  4. Once the ground turkey is cooked, add in your beans, pumpkin, broth, and cream. Stir until combined.

  5. Let simmer for as much time as you have but ideally for an hour. Once it is time to serve, add in your frozen kale.

  6. Eat with your favorite chili sidekicks – Trader Joe’s & Aldi both have great GF cornbread mixes!

Check out the previous installments of my Pumpkin Season Series here:


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