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Crock-Pot Turkey White Bean Pumpkin Chili

This hearty Crock-Pot Turkey White Bean Pumpkin Chili is packed with fall flavors and is the perfect dinner for a chilly autumn night!
Course Main
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6 -8
Author Heather H. of Kitchen Concoctions


  • 1/2 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 small onion chopped
  • 1 jalapeno pepper minced (seeds and membranes removed for less spicy)
  • 3 garlic cloves minced
  • 1 ½ teaspoons chili powder
  • 2 bay leaves
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • ½ teaspoon each salt and black pepper or to taste
  • 1 15 oz can white great northern, rinsed and drained
  • 1 15 oz can navy beans, rinsed and drained
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1 7 oz can chopped green chiles
  • 2 cups low sodium chicken broth
  • -
  • For Serving optional, if desired:
  • chopped cilantro
  • chopped green onions
  • sour cream
  • tortilla chips


  1. Heat 2 teaspoons oil in a large saute pan over high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 5-6 minutes. Add to crock pot.
  2. Add remaining oil to saute pan. Add in onions and jalapeno; saute for 2-3 minutes. Add in garlic and sauté for an additional 1 - 2 minutes. Add cooked vegetables to crock pot.
  3. To crock-pot add herbs and spices, beans, pumpkin puree, green chilies and broth. Cover and cook on high for 4 hours or low for 7-8 hours.
  4. Remove bay leaves and adjust seasonings to taste, if needed. Serve topped with chopped cilantro, green onions, sour cream and tortilla chips, if desired.