Creamy White Bean Pumpkin Chili Recipe

There’s something so comforting and unexpected about this Creamy White Bean Pumpkin Chili Recipe that always catches me—and my guests—by surprise. It’s perfect for those chilly evenings when you want something hearty but a little different from your usual chili routine. The pumpkin adds this lovely silky texture and a subtle sweetness that pairs beautifully with white beans and a warm blend of spices.

I’ve made this creamy white bean pumpkin chili countless times, especially during fall and early winter, when pumpkins are plentiful and I crave cozy meals. The ground turkey keeps it lighter, but you get all the comforting richness from the cream and pumpkin. Honestly, it’s a crowd-pleaser that’s versatile, satisfying, and just downright delicious.

this …

Ingredients & Why They Work

Each ingredient in this Creamy White Bean Pumpkin Chili Recipe has its spot for a reason—whether it’s building flavor, texture, or bringing warmth. Knowing how they play together helps you pick the best fresh options for your version.

• Olive oil: Use a good-quality extra virgin olive oil for fragrant sautéing that builds the chili’s base flavor.
• White onion: Adds sweetness and depth; finely chopping helps it melt comfortably into the sauce.
• Carrots: They bring a natural sweetness and slight crunch that softens when cooked, balancing savory spices.
• Garlic: Essential for that classic savory punch—always mince fresh for best aroma.
• Chili powder: Gives that signature chili warmth; choose a fresh, vibrant blend for the best zing.
• Cumin: Adds earthiness that rounds out the chili’s spice profile.
• Ground cinnamon: Just a touch adds cozy warmth without tasting like dessert.
• Dried sage: A subtle herbaceous note that pairs beautifully with pumpkin.
• Ground turkey: Lean, mild-flavored protein that soaks up spices and remains tender.
• Chipotle peppers in adobo sauce: Provides smoky heat; chop finely to disperse flavor evenly without overpowering.
• Pumpkin puree: The secret to this chili’s creamy texture and subtle sweetness—pure pumpkin, not pumpkin pie mix.
• Cannellini beans: Creamy white beans that add fiber, nutrients, and hearty body to the chili.
• Chicken broth: Keeps things moist and flavorful; low sodium lets you control the seasoning precisely.
• Kosher salt and freshly ground black pepper: You can’t substitute fresh seasoning when it comes to balancing flavors.
• Heavy whipping cream: Stirred in at the end, this gives the chili its luscious creaminess and helps mellow the spices.

Make It Your Way

I’ve definitely played around with this Creamy White Bean Pumpkin Chili Recipe to fit different tastes and occasions, and you should too! Whether it’s tweaking the spice level or swapping ingredients, it’s all about making it your own comfy, crowd-pleasing pot of yum.

• Variation: I sometimes swap ground turkey for ground chicken or even a plant-based crumbled meat for a vegetarian twist—both work surprisingly well with the pumpkin base.
• Spice Level: If you like it less spicy, cut back on the chipotle peppers or remove the seeds; for more heat, add an extra chipotle or a dash of cayenne.
• Seasonal Twist: Try swapping carrots for diced sweet potatoes or butternut squash in fall to add extra sweetness and texture.
• Dairy-Free: Use coconut cream instead of heavy whipping cream to keep things creamy while going dairy-free.

Step-by-Step: How I Make Creamy White Bean Pumpkin Chili Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil over medium heat in a large pot or Dutch oven. Add the finely chopped onion and carrots, stirring occasionally for about 3-5 minutes until softened but not browned. Then toss in the minced garlic and cook for just one more minute to release its aroma—don’t let it burn or turn bitter!

Step 2: Spice Things Up

Now comes the fun part—adding your spices! Sprinkle in chili powder, cumin, cinnamon, and dried sage, stirring everything together so those warm spices coat the veggies evenly. This stage really awakens the flavors, so give it a minute to get fragrant before moving on.

Step 3: Brown the Ground Turkey

Add your ground turkey to the pot, then season with salt and pepper. Use a wooden spoon to break it up while it cooks until the meat is no longer pink—this usually takes about 7-10 minutes. Browning the meat well locks in savory flavor and makes the final chili super hearty.

Step 4: Simmer the Chili

Next, stir in the finely chopped chipotle peppers, pumpkin puree, drained cannellini beans, and chicken broth. Bring everything to a boil, then reduce the heat to low and cover the pot partially. Let it gently simmer for about 25 minutes—it’s the perfect time for the flavors to meld and the chili to thicken up.

Step 5: Finish with Cream and Season to Taste

Finally, taste your chili and adjust with salt and pepper as needed. Stir in the heavy whipping cream to add that irresistible creamy texture. Give it a few minutes to warm through, then it’s ready to serve. Trust me, this last step makes all the difference!

How to Serve Creamy White Bean Pumpkin Chili Recipe

Garnishes

I always finish my bowl of creamy white bean pumpkin chili with a quick sprinkle of fresh chopped cilantro and a dollop of sour cream or plain Greek yogurt. It adds freshness and cool contrast to the warm, smoky chili. For an extra crunch, toasted pepitas (pumpkin seeds) are my go-to—they echo the pumpkin flavor brilliantly.

Side Dishes

This chili pairs wonderfully with cornbread—either classic or jalapeño cheddar cornbread works beautifully to soak up every bit. A simple green salad with a tangy vinaigrette also brightens the plate and balances the richness. Sometimes, I serve it alongside roasted sweet potatoes or a crusty artisan bread for dunking.

Creative Ways to Present

For a cozy party, I love serving this chili in mini pumpkin bowls hollowed out for a festive touch that says fall. It’s such a conversation starter and really elevates the meal. You can also do individual chili bar setups with toppings like shredded cheese, avocado slices, and chopped green onions so everyone customizes their bowl.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers into airtight containers and store them in the fridge for up to 4 days. This chili actually tastes even better the next day once all those flavors have had more time to mingle. Just give it a good stir before reheating.

Freezing

Freezing this creamy white bean pumpkin chili works great, but I recommend freezing it without the heavy cream first—add the cream fresh when reheating to keep the texture perfect. Portion into freezer-safe containers or bags, and it’ll keep well for up to 3 months.

Reheating

To reheat, I gently warm the chili over medium-low heat on the stove, stirring occasionally. If it’s thickened too much in the fridge, add a splash of broth or water to loosen it up. After fully warmed, stir in your measured cream last to keep that silky texture fresh.

FAQs

Final Thoughts

This Creamy White Bean Pumpkin Chili Recipe has a special place in my kitchen because it’s comfort food with a twist that always surprises and delights. It’s the kind of dish that feels cozy and homey but also gives you that little wow factor with the pumpkin and smooth creaminess. I genuinely hope you give it a try and find it as satisfying as I do—perfect for any chilly evening when you want something nourishing and delicious.

Print